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Buffalo: Grilled Buffalo Rib Eyes w/ Onion Confit

Source of Recipe

New Cooking from the Old West / Greg Patent


List of Ingredients

* 4 Buffalo rib-eye steaks (8 ounces each and 1 inch thick)
* 1/2 cup butter
* 4 large sweet yellow onions, peeled and cut in half vertically
* 3/4 teaspoon freshly ground black pepper
* 1 tablespoon firmly packed brown sugar
* 1 cup pinot noir
* 1/4 cup sherry wine vinegar
* 2 tablespoons balsamic vinegar
* 2 tablespoons red wine vinegar
* 2 tablespoons cassis
* 2 (4 inch long) springs fresh rosemary
* 1 tablespoon olive oil


Recipe

1. Melt the butter in a small saucepan over medium-low and cook, without stirring, allowing the butter to bubble gently until it is lightly browned. Removed the foam layer with a spoon and discard. Carefully pour off clear butter into a wide, shallow 5-quart sauté pan.

2. Cut the onions crosswise into thin slices. Add them to the butter in the sauté pan and set over medium heat. Add the salt and pepper and stir to coat the onions well. Cover the pan and cook 5 minutes, until the onions begin to release their liquid. Stir in the brown sugar, cover the pan, and cook another 5 minutes. Add the pinot noir, the three vinegars, cassis, and rosemary and stir well. Bring the mixture to a boil, then cover the pan partially. Decrease the heat to low and cook about 1 1/2 hours, or until the liquid is almost completely absorbed and the mixture is thick and slightly syrupy. Watch carefully toward the end of cooking and adjust the heat accordingly. Set aside and serve warm.

3. While the confit is cooking, prepare a charcoal grill. Pat the steaks dry with paper towels and rub their surfaces lightly with olive oil. Grill over hot coals about 4 minutes per side for medium rare. Serve immediately on warm plates. Leftover confit will keep, refrigerated, for about a week. Serves 4