These open-faced steak sandwiches are equal parts hearty and elegant. Onions cooked in beer (ales are best) partner well with meaty rib eye, and thick toasted slices of sourdough soak up the yummy juices of both. We love this speedy skillet supper with a cup of tomato soup and a light green salad served alongside. And don’t be afraid to add a sprinkle of freshly grated aged Parmesan; a hit of salty cheese will only improve what’s already a knockout dish.

　　

Ingredients

makes 2 servings

　　2 (4 by 6-inch) slices sourdough bread, each about 1/2 inch thick

　　1 teaspoon coarsely cracked pepper

　　2 (3/4-inch-thick) rib-eye steaks

　　2 tablespoons (1/4 stick) butter

　　1 large onion, thinly sliced

　　1/2 cup beer

　　2 tablespoons chopped fresh thyme, or 2 teaspoons dried

　　

Step 1

Toast the bread; arrange on plates. Pat 1/4 teaspoon pepper onto each side of each steak; sprinkle the steaks lightly with salt. Melt 1 tablespoon butter in a heavy medium skillet over medium-high heat. Add the steaks and sauté to desired doneness, about 4 minutes per side for medium-rare. Place one steak on each toast; pour any pan juices over.

　　

Step 2

Melt the remaining 1 tablespoon butter in another medium skillet over medium-high heat. Add the onion and sauté until soft and golden, about 8 minutes. Add the beer and half of the thyme. Boil until the liquid thickens, about 2 minutes. Season with salt and pepper.

　　

Step 3

Spoon the onion mixture over the steaks. Sprinkle with the remaining thyme.

　　The Epicurious Cookbook