Rib Eye Sandwiches - cooking recipe

Ingredients

4 rib eye steaks, cut 3/8-inch thick
1/2 teaspoon black peppercorns, whole
salt
1 large yellow onion, thinly sliced
3 tablespoons butter
3/4 cup beer
1 (5 ounce) box boursin cheese (garlic and herb spread)
24 ounces loaf sourdough bread, square and sliced 3/4-inch thick

Preparation

Heat broiler. Press peppercorns onto both sides of steaks and sprinkle lightly with salt.
Slice onion as thinly as possible.
Trim heels from bread loaf; cut loaf into 8 slices, about 3/4\" thick.
Heat a large skillet over med-high heat. Melt butter. Cook steaks in 2 batches, 1 to 1 1/2 minutes per side, do not overcook.
Add 1 tablespoon of butter between batches, if needed. Cover steaks and set aside to keep warm.
Add 1 tablespoon butter to same skillet and saute onion about 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 golden brown.
Spread garlic and herb spread (I use Boursin) over 1 side of toasted bread. Place steaks, top with onions and top with bread.
Serve immediately. You should get 4 sandwiches.