This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.


  • 2 boneless rib-eye steaks, about 1 pound each and 1 1/2-inches thick
  • Salt and pepper
  • 4 tablespoons butter, divided
  • 3 large or 4 medium onions, halved and sliced
  • 4 cloves garlic, chopped
  • 2 teaspoons pimentón (smoked sweet paprika)
  • 1 large fresh bay leaf
  • 3 tablespoons dark brown sugar
  • 2 tablespoons cider or wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown or Dijon mustard
  • 1 cup chicken stock, divided
  • 1 cup tomato sauce
  • 4 large or 6 medium Russet potatoes, about 2 1/4 pounds, peeled and cut into large dice
  • 8 ounces Manchego cheese, shredded
  • Olive oil, for drizzling
  • 1 pound green beans
  • 2 large shallots, thinly sliced
  • 4 peppadew peppers, chopped or 1 4-ounce jar pimientos, drained


Serves: 4


Bring steaks to room temperature and season meat liberally with Kosher salt and coarse black pepper. Preheat a large, cast-iron skillet or griddle to medium-high.
Preheat oven to 450°F.

In a skillet or medium saucepot, melt 2 tablespoons butter over medium heat and add onions, garlic, salt, pepper, pimentón and bay. Cook the onions until very soft, about 15-20 minutes, stirring occasionally. Add sugar, vinegar, Worcestershire, mustard, 1/2 cup chicken stock and the tomato sauce. Bring onions to a boil then reduce heat to simmer.
Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook to tender; drain and put back in hot pot. Add remaining 1/2 cup chicken stock, cheese and remaining 2 tablespoons butter. Mash to desired consistency and season with salt and pepper to taste. Cover to keep warm.
Place the beans and shallots on a baking sheet and drizzle with olive oil. Season with salt, pepper then sprinkle the red peppadews or pimientos over the beans. Roast the green beans to tender-crisp and brown at edges, 15 minutes.
Drizzle steaks with a little olive oil then cook in the hot pan for 8-10 minutes for medium-rare. Cool the steaks then slice 1/4-inch thick against the grain.
Fan the sliced steak on plates and top with some barbecued onions. Serve mashed potatoes and green beans alongside.


Steakhouse Rib-Eye

Tournedos with Creamed Spinach

Roasted Green Beans and Tomatoes