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steak & onion soubise on a plate, decanter, glass of wine and bottle heirloom shiraz

Steak & Onion Soubise

Perfectly cooked steak and a creamy onion sauce - yes please!
Course Dinner
Cuisine Australian, French, Worldwide
Keyword bechamel sauce, onion soubise, steak dinner, striploin steak
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Calories 394kcal
Author AnotherFoodBlogger


  • 4 x 300g striploins ribeye, fillet, sirloin also work
  • 2 bunches broccolini
  • 3 tbsp olive oil
  • salt

Onion Soubise

  • 400 g brown onions 2 medium sized
  • 2 cloves garlic
  • 20 g flour
  • 70 g butter 20g for roux & 50g onions
  • 1 bay leaf
  • 1 pinch nutmeg
  • 500 g milk
  • 1 clove
  • salt


Onion Soubise


    • Dice the onion & garlic
    • Fry onion & garlic in 50g butter and pinch of salt until v soft – approx. 10-15 minutes *see tips*
    • Puree onion mix and set aside


    • Warm milk in saucepan or microwave & set aside *see tips*
    • Melt butter in saucepan, add flour, stir to combine and cook for 1 minute
    • Gradually add in warm milk, whisking vigorously to avoid lumps *see tips*
    • Add bay leaf & clove and cook on low heat, stirring occasionally until thickened – approx. 5 minutes
    • Remove bay & clove when finished


    • Combine bechamel and pureed onions together and serve hot
    • If it’s still a little lumpy then blend bechamel & onions in food processor/stick blender


    • Remove steak from fridge 30 minutes prior to cooking, season with salt and a drizzle of olive oil
    • Heat BBQ to 200c and cook for 3-4 minutes per side or until internal temp reads 52-55c for medium rare *see tips*
    • Rest steak for as long as it takes you to cook the broccolini (approx 5 minutes)


    • Season the broccolini with olive oil and a good amount of salt
    • Place on BBQ and cook for approx. 5 minutes, turning regularly so the florets char but don’t burn


    Essential Tools

    • measuring utensils
    • chef knives
    • chopping board
    • saucepan
    • frying pan
    • blender
    • BBQ


    • warming the milk first will stop a huge % of mess – cold milk will splatter when added to the warm pan and spray everywhere = more clean up!
    • adding the milk gradually to the saucepan and whisk vigorously. This will stop lumps forming.
    • if you find your bechamel is slightly lumpy at the end – don’t fear. It may not be perfect but pass it through a sieve and it’ll work. Just don’t do it for Gordon Ramsay!
    • i like my steak medium-rare, if you want it more or less cooked adjust times accordingly. Also, the steak I used was striploin so a little thicker than a ribeye typically is.


    Calories: 394kcal | Carbohydrates: 26g | Protein: 9g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 249mg | Potassium: 311mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2328IU | Vitamin C: 86mg | Calcium: 232mg | Iron: 1mg