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Steak Afrique and Sauce Yassa

Serves 2 - 3

Marcus Samuelsson

Sauce Yassa

¼ cup vegetable oil

2 large yellow onions, sliced (6½ cups)

½ Scotch bonnet (or habanero) chile

1 tablespoon minced peeled fresh ginger (from 1-inch piece)

2 cloves garlic, sliced

2 tablespoons sherry vinegar

2 teaspoons lime juice

Kosher salt

Steak

4 tablespoons unsalted butter

1½ pounds bone-in rib eye, cut about 1 inch thick, room temperature

Kosher salt and freshly ground black pepper

1 whole head garlic, halved crosswise

Large flake sea salt

1. For the sauce yassa: Heat a dry large skillet, preferably cast iron, over medium-high heat. Add the oil and onions and stir and sauté until softened, about 10 minutes. Reduce the heat and cook until the onions begin to caramelize to a nice deep golden brown, about 20 minutes. Add the chile, ginger, and garlic and cook until fragrant, about 2 minutes. Stir in the vinegar and lime juice and season with salt to taste. Spread the yassa on the bottom of your serving platter and set aside. Rinse and wipe out the skillet.

2. For the steak: Heat the butter in the same skillet over medium-high heat. Add the steak and sear to a nice golden brown on both sides, about 4 minutes per side.

3. Continue cooking, turning every 2 minutes or so and basting with the pan juices and oil, for 8 to 10 minutes longer, until a deep brown crust forms and the internal temperature is a few degrees below your preferred done-ness (120°F to 125°F for medium-rare). Add the garlic head, cut sides down, the last few minutes of cooking and sear in the pan juices until the cloves are golden brown. Move the steak to a board once it's done and allow to rest for at least 10 minutes before serving.

4. Cut the meat from the bone and slice 1 inch thick against the grain. Arrange the slices on top of the yassa and spoon some infused pan juices over the steak. Pop out the garlic cloves over the steak, sprinkle all with sea salt, and serve.