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Grilled Rib Eye Steak with Canadian Cheddar and Roasted Onion Sauce


  • 4 rib eye steaks
  • 4 medium white onions, peeled and sliced
  • 2 tablespoons (30 mL) butter
  • 1/3 cup (80 ml) of red wine
  • 1 sprig of thyme
  • Salt and pepper, to taste
  • 1 package of powdered demi-glaze
  • 3 cups (750 ml) of water
  • 2 cups (500 mL) of grated mild white Canadian cheddar
  • 1 teaspoon (5 mL) butter, for finishing the sauce


  1. Grill the steak to your satisfaction and set aside to rest.
  2. Melt the butter in a saucepan over medium-high heat and cook the onions until golden brown. Be sure to season with salt and pepper. Stir frequently to avoid burning the onions.
  3. Deglaze the pan with the red wine and stir with a wooden spoon to get all the flavour that may be stuck on the bottom of the pan. Reduce the liquid to half and add the package of powdered demi-glace. Add water and thyme. Let the sauce gently boil for 2 minutes at medium heat. Remove from heat.
  4. Stir in the Canadian Cheddar with the butter. Discard the sprig of thyme.
  5. To serve, pour the sauce over your perfectly cooked steak.

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