YIELD: 4 servings
½ cup white balsamic vinegar
¼ cup sugar
¹⁄₈ cup salt
4 quail eggs
2 tablespoons canola oil
1 medium white onion, thinly sliced
1 cup heavy cream
½ cup whole milk
Kosher salt
2 rib eye steaks, each 1½ inches thick
1 tablespoon canola oil
Kosher salt
1 tablespoon butter
Sprig of thyme
3 garlic cloves, smashed
1. To make the quail eggs place 1 cup water, the balsamic, sugar, and salt in a small saucepan and bring to a boil. Remove from heat and cool. Meanwhile, separate yolks from whites and reserve egg yolks. Once the pickling liquid is cool, place yolks in it for 4 hours.
2. To make the soubise In a large skillet, heat the canola oil over medium-high heat. Add the onion and cook until soft and translucent, 6 to 8 minutes. Stir in the cream and milk, and bring to a light simmer. Cook, stirring occasionally, until slightly thickened, 15 minutes. Transfer to a blender and purée until smooth. Season with kosher salt to taste and reserve.
3. To make the steaks Bring the steaks to room temperature. Meanwhile, heat a cast-iron skillet over high heat. Rub the steaks with oil and season aggressively with salt. Place in the skillet for 5 minutes on each side. Toward the end of the second 5 minutes, add butter, thyme, and garlic and baste for the remainder of the cooking time. The internal temperature of the steak should read 132° F for medium rare. Allow steaks to rest to continue to cook and evenly distribute their juices before serving.
4. To serve Slice the steaks against the grain and plate. Spoon the sauce soubise in a circle and position a pickled egg yolk in the center to mimic an egg.