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Aged Rib Eye with Onion Purée

Aged Rib Eye with Onion Purée Recipe

  • 6 tablespoons unsalted butter, divided
  • 2 medium Vidalia or Maui onions (about 1 1/4 pound total), very thinly sliced on a mandoline (about three packed cups)
  • 1/4 cup low-salt chicken stock
  • 1 tablespoon buttermilk
  • Kosher salt
  • 1 tablespoon vegetable oil
  • 1 28-ounce rib-eye steak (about 2 inches thick), standing at room temperature for 1 hour
  • Coarse sea salt
  • Assorted soft herb sprigs (such as tarragon, flat-leaf parsley, and chervil)
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