What I could make out 1/4 cup olive oil 2 onions finely chopped 2 cloves of garlic finely chopped 2 Tablespoons of Piment d'Espelette-Red Chili Pepper Powder 1 1/2 cups? Beef Bullion (I'm assuming Beef Broth) 1" thick dry aged ribeye or porterhouse "Chop Onions and Garlic and put in a large dish. Add Oil, Piment d'Espelette, and Beef Bullion. (probably mix) Gently place you steak in the marinade and let sit at room temperature for 2 hours. Flip the Steak in the marinade periodically." Can't tell what it is after that, I'd probably take the steak out and get off most of the marinade before cooking to your liking. I'd probably rather cut my onions in a way that I could cook them after as a side for the steak. Also maybe take the left over marinade and boil/reduce it down into some kind of accompanying sauce.
What I could make out
1/4 cup olive oil
2 onions finely chopped
2 cloves of garlic finely chopped
2 Tablespoons of Piment d'Espelette-Red Chili Pepper Powder
1 1/2 cups? Beef Bullion (I'm assuming Beef Broth)
1" thick dry aged ribeye or porterhouse
"Chop Onions and Garlic and put in a large dish. Add Oil, Piment d'Espelette, and Beef Bullion. (probably mix) Gently place you steak in the marinade and let sit at room temperature for 2 hours. Flip the Steak in the marinade periodically."
Can't tell what it is after that, I'd probably take the steak out and get off most of the marinade before cooking to your liking.
I'd probably rather cut my onions in a way that I could cook them after as a side for the steak. Also maybe take the left over marinade and boil/reduce it down into some kind of accompanying sauce.