Canadian Beef Ribeye with Sage Butter, Pickled Red Onions, and Endive Salad

24-48 hours before eating

Pickle the onions

1. ‍‍Peel and thinly slice the red onions. For best results, use a mandoline for uniformly thin slices.
2. In a small pot, bring the vinegar, sugar, salt, and water to a boil. Stir until the sugar and salt have completely dissolved.
3. Place the sliced onions in a jar or bowl and pour the boiling liquid over them. The onions must be completely covered by the brine. If they float to the top, they can be weighted down with a small plate or a clean stone.
4. The onions must rest in the brine at room temperature for at least 24 hours. This gives them enough time to soften and absorb the flavors. (For larger quantities, they can be stored in the refrigerator for up to 2 weeks.)

Toast the walnuts

1. ‍‍Preheat the oven to 180°C (350°F).
2. Toss the walnuts in a bowl with canola oil. Sprinkle with a generous pinch of salt.
3. Spread the walnuts in a single layer on a baking sheet lined with parchment paper and toast in the preheated oven for about 10-12 minutes until golden brown. (The walnuts must be completely cooled before adding to the salad.)

Prepare the dressing

1. In a medium bowl, thoroughly whisk together the maple syrup, Dijon mustard, and vinegar.
2. Slowly drizzle in the walnut oil while whisking continuously. A smooth and uniform emulsion must form.
3. Season with salt and pepper. Adjust the seasoning to taste, adding more maple syrup for sweetness or more mustard for tang if needed.
4. (If making more, the dressing can be stored in the refrigerator for up to 1 week.)

Prepare the sage butter

1. ‍‍Wash the sage leaves and pat dry with paper towels to remove any moisture. This is important to prevent splattering when frying.
2. In a small pan, heat the canola oil over medium heat. Once the oil is hot, add the sage leaves. Fry for about 30 seconds to 1 minute, or until they become crispy. Be careful not to let them burn; they should be dark green but not brown. Using a slotted spoon, carefully transfer the fried sage leaves to paper towels to drain excess oil.
3. In a medium bowl, combine the butter (must be at room temperature), the finely chopped fried sage leaves, lemon zest, and chopped garlic. Season with salt and freshly ground black pepper and mix thoroughly with a hand mixer on low speed.
4. Lay out a piece of parchment paper or plastic wrap on a flat surface. Place the butter mixture in the center of the paper. Fold the paper over the butter and shape into a log with your hands. Twist the ends of the paper like a candy wrapper to seal, and refrigerate for at least 2 hours or until firm.

Thirty minutes before eating

Prepare the salad

1. ‍‍Wash the Belgian endives and cut into thin strips. Core the Granny Smith apples and cut into thin strips. To prevent the apples from browning, toss the slices in lemon juice immediately after cutting.
2. In a large salad bowl, combine the sliced endives, sliced apples, sliced apricots, half of the toasted walnuts, crumbled blue cheese, and finely chopped chives, then store in the refrigerator.

Twenty minutes before eating

Prepare the grill

1. ‍‍Remove the beef ribeye from the refrigerator at least 30 minutes before grilling so it can come to room temperature.
2. Preheat the grill to high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
3. Pat the ribeye dry with paper towels to ensure good searing. Season the steak with salt.

Grilling

1. ‍‍Place the ribeyes on the hot grill and sear for about 3-4 minutes on one side, depending on the thickness of the meat. You're aiming for a good sear with grill marks.
2. Flip the ribeyes and grill for another 3-4 minutes on the other side for medium doneness.
3. The best way to ensure the ribeye is cooked to medium is to use a meat thermometer. Insert the thermometer into the thickest part of the meat; for medium doneness, the internal temperature should be about 57°C (135°F); during the subsequent resting period, the meat will continue to cook.
4. ‍Resting: Let the ribeyes rest for about 3-4 minutes wrapped in aluminum foil. This allows the juices to distribute evenly throughout the steak. This process makes the meat juicy and flavorful.
5. In the meantime, dress the salad with the dressing.

Plating

1. ‍‍Place the ribeye on the plate, leaving space for the salad beside it.
2. Sprinkle with fleur de sel and pepper and garnish with a generous slice of sage butter and the pickled red onions.
3. Add a portion of endive salad next to the ribeye and sprinkle the salad with the remaining toasted walnuts.

Enjoy your meal!