French Onion Soup Ribeye Pizza
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INGREDIENTS:
Pizza dough
2 ⅓ cups bread flour or all-purpose flour
2 ¼ teaspoon instant yeast or a single packet
1 3/4 teaspoons sugar
¾ teaspoon salt
1/2 teaspoon garlic powder
2 Tablespoons olive oil
1 cup warm water
Reverse seared Ribeye
1 lb. Ribeye
1 packet dried French Onion soup
1/2 tsp Black pepper
1 tbsp butter
1 tbsp oil
French onion soup sauce
1 tbsp butter
1 tbsp oil
1 onion sliced
1/2 to 1 garlic clove
1 bay leaf
1/2 tsp thyme
1/8 cup red wine
1 tbsp AP flour
2 cups beef stock
Remaining ingredients
12 oz. (3 cups) Swiss and/or Gruyere cheese
4 oz. (1 cup) Parmesan cheese
Garnish with 1/8 cup chopped Parsley
DIRECTIONS:
1.Take ribeye out of the refrigerator and allow to come to room temperature, about 30-45 minutes.
2.In the meantime, prepare pizza dough. Mix together warm water, sugar and yeast and set aside for 7-10 minutes to bloom.
Combine flour, salt and garlic powder in a bowl and whisk.
Add oil to bloomed yeast mixture and add to dry ingredients in mixing bowl. Mix continuously for 6-8 minutes until dough surface is smooth and bounces back to the touch. Cover with a damp towel and set in a warm place to proof and double in size about 30-45 minutes
3.Preheat oven to 250 degrees F for ribeye
4.Grab ribeye, French onion soup packet and black pepper to for Reverse searing process. Pat ribeye dry and season with French onion soup seasoning and black pepper and massage into meat. Place ribeye on a wire rack on a baking sheet and bake for:
-15 minutes and temperature of 115 degrees for medium rare final product
-30 minutes and temperature of 125 degrees for medium final product
5.French onion soup “sauce”-
Melt butter in a pan and add oil. Add sliced onions to pot and stir to coat with butter and oil. Arrange in even layer and allow to cook for 3-5 minutes (repeat this 3 times). For remaining 7 minutes stir continuously to prevent burning and encourage even caramelization.
Add garlic and stir cook for 1 minute. Add flour and cook for another minute. Deglaze pan with wine and cook for 30 seconds. Add beef stock, thyme and bay leaf and stir. Turn stove on medium low, cover and cook for 10 minutes. Uncover and cook for an additional 5-7 minutes to thicken. Remove from heat and set aside.
6.Remove steak from oven and PREHEAT OVEN to 425 degrees (for pizza)
Now to sear steak, place butter and oil in a pan on high heat. Sear steak for a minute on each side. Don’t forget to sear the sides. Remove steak and set aside.
(Typically- Reverse seared steak does not need to rest and can be consumed right away.)
7.On to the pizza dough. Oil pizza pan.
Retrieve pizza dough and punch dough to remove gas. Stretch dough and place on prepared pan. Par-bake in oven for 7-9 minutes.
8.While steak cooks slice steak, gather cheeses and French onion soup sauce.
9.Remove par-baked crust from oven and spread evenly with French onion soup sauce.
Sprinkle on cheeses and bake for 8-10 minutes.
10.Remove pizza and add sliced steak. Garnish with chopped parsley.
(If you desire your steak a bit more cooked return it to the oven for about 5 minutes.)