4boneless beef ribeye steaks, cut 3/8-inch thick (about 1 1/2 pounds),
1/2teaspoonMorton & Bassett whole black peppercorns, ground,
1large yellow onion, thinly sliced,
124 ounce loafsquare sourdough bread, sliced 3/4-inch thick,
2 to 3tablespoonsH-E-B butter,
15.2 ounce boxBoursin garlic and herb spread,
1Heat broiler. Press pepper onto both sides of steaks and sprinkle lightly with salt.
2Slice onion as thinly as possible. Trim heels from bread loaf; cut loaf into 8 slices, each about 3/4-inch thick.
3Heat a large skillet over medium-high heat. Melt 1 tablespoon butter in skillet. Cook steaks in 2 batches, 1 to 1 1/2 minutes per side; do not overcook. Add 1 tablespoon butter to pan between batches, if needed. Cover steaks and set aside to keep warm. Trim excess fat, if desired.
4Add 1 tablespoon butter to same skillet and saute; onion 5 minutes. Add beer and cook 5 more minutes, until liquid is almost absorbed. While onion cooks, toast bread under broiler 2 minutes per side or until light golden.
5Spread Boursin over 1 side of each bread slice. Place steaks, topped with onions, in between 2 bread slices to make 4 sandwiches. Serve immediately.
No Nutritional Information Available