Wild Boar Bourguignon
Wild boar slowly braised in red wine and herbs until tender, with a glossy, full-bodied sauce and no mushrooms.
RecipeSandwich
Rib Eye Royale Steak Sandwich
A steak sandwich built on a seared rib eye with caramelised onion jam, pan sauce and a sauce of choice on ciabatta.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 2
- Per serving
- 680 kcal
In short
A steak sandwich built on a seared rib eye with caramelised onion jam, pan sauce and a sauce of choice on ciabatta. Ready in about 50 min (15 min prep, 35 min cooking), serves 2, around 680 kcal per serving.
Ingredients
For 2 servings
We get our ingredients from Gurkerl.at. New customers save €10 with code TASTYSEBAS10.
Method
Remove rib eye from fridge 1 hour before cooking. Pat dry and season generously with salt on both sides.
Heat a large pan over medium heat. Add 1 tablespoon butter and diced onions. Cook, stirring occasionally, for 15 minutes until softened.
Add brown sugar, balsamic vinegar, and 2 tablespoons water to onions. Continue cooking for 5 more minutes until jammy. Remove from heat and let cool.
Heat a cast iron or stainless steel pan over high heat until you see water droplets dance on the surface (Leidenfrost effect).
Add high smoke point oil to the hot pan. Sear the steak for 1 minute per side on high heat.
Reduce heat to medium. Add remaining butter, smashed garlic, and rosemary to the pan.
Baste the steak with the herb butter for 1.5 minutes per side, or until desired doneness is reached.
Transfer steak and pan juices to a plate. Tent loosely with foil and rest for 6 minutes.
Meanwhile, slice ciabatta in half and grill cut-side down in the same pan using residual heat.
Slice the rested steak against the grain. Spread sauce on both ciabatta halves.
Layer greens on bottom half, add sliced steak, top with caramelized onion jam, and close with top half.
Cut sandwich in half and serve immediately.
Nutrition per serving
- Calories
- 680kcal
- Protein
- 42g
- Carbohydrates
- 48g
- Fat
- 32g
- Fibre
- 6g
- Sugar
- 18g
Estimated values per serving. AI estimate, not medical advice.
Tips & variations
Perfect Sear
Don't move the steak once it hits the pan - let it develop a beautiful crust for the first minute before flipping.
Temperature Check
Use a meat thermometer if unsure about doneness: 130°F for medium-rare, 140°F for medium.
Onion Jam Make-Ahead
The caramelized onion jam can be made up to 3 days ahead and stored in the fridge - it actually tastes better the next day!
Cheese Lover's Version
Add a slice of aged gruyere or sharp cheddar on top of the warm steak to melt slightly before adding the onion jam.
Lighter Option
Substitute the ciabatta with a whole grain sourdough and use Greek yogurt-based sauce instead of mayo for a healthier twist.
Wine pairing
A Médoc Cru Bourgeois (Cabernet Sauvignon–Merlot blend), like the Château Le Vieux Fort already on your counter
Look at that gorgeous marbling! The rich beefy fat is exactly what a structured Bordeaux blend loves, since the tannins cut through it and the dark fruit plays nicely with the char from the grill. Tucked into a sandwich, the wine's savory, earthy notes will also stand up to any toasted bread or sauce you add.
- Budget pick
- A Spanish Rioja Crianza or a Côtes de Bordeaux red, both juicy and under $15.
- No alcohol
- Chilled unsweetened black tea or a dark cherry and tonic water spritz for that tannic bite.
Questions about this recipe
How long does Rib Eye Royale Steak Sandwich take?
About 50 min in total: 15 min of prep and 35 min of cooking.
How many people does it serve?
This recipe makes 2 servings. The interactive recipe card on our homepage scales the ingredients up or down.
How many calories does it have?
Roughly 680 kcal per serving, with about 42 g protein, 48 g carbohydrates and 32 g fat. These are AI estimates, not lab values.
What should I drink with it?
A Médoc Cru Bourgeois (Cabernet Sauvignon–Merlot blend), like the Château Le Vieux Fort already on your counter. Look at that gorgeous marbling! The rich beefy fat is exactly what a structured Bordeaux blend loves, since the tannins cut through it and the dark fruit plays nicely with the char from the grill. Tucked into a sandwich, the wine's savory, earthy notes will also stand up to any toasted bread or sauce you add.
From our Instagram post
The Rib Eye Royale
My all-time favorite steak sandwich, born while enjoying a good glass of French red wine.
No words. Just taste buds firing and a watering mouth.
Inspired by sandwiches from the likes of @joshuaweissman and @gordongram , built around a beautiful rib eye from our favorite supplier, @gurkerl_at
What you need:
1 rib eye steak
2 large yellow onions
Butter
Brown sugar
Balsamic vinegar
Salt
High smoke point oil
Garlic & fresh rosemary
1 good ciabatta
Sauce of choice, preferably homemade (mustard mayo or ravigote)
Greens of choice
The recipe is simple:
Take the steak out of the fridge an hour before cooking, pat it dry and season generously with salt (don't be shy).
Dice the onions and caramelize them in a pan with butter. Add a little brown sugar, balsamic and a splash of water to speed things along. Pull off the heat after about 20 minutes for the perfect onion jam, then let it cool.
Time for action. Heat a stainless steel or cast iron pan (I broke in my new @lecreusetnederland steak grill) until you see the Leidenfrost effect, water droplets dancing on the surface. Use a high smoke point oil and sear the steak 1 minute per side on high heat. Then lower the temperature, add garlic, rosemary and butter, and baste both sides for about 1.5 minutes per side, depending on thickness and your preferred doneness.
Rest. Move the steak and the pan sauce onto a plate and tent loosely with foil for about 6 minutes.
Meanwhile, use the residual pan heat to grill the ciabatta.
The finishing touch! Slice the steak to your liking. Spread the grilled ciabatta with a homemade sauce, mustard mayo or, in my case, a ravigote sauce. Add a layer of greens, then the rib eye, and crown it with the onion jam. Close it off with the top of the ciabatta.
Lunch, dinner or just because. An irresistible recipe.
Use TASTYSEBAS10 for a discount at @gurkerl.at
See the original post on Instagram ↗
The ingredient list, method, nutrition and tips were written out with AI from this post.
