Ingredients

• 2 tablespoons olive oil
• 2 large onions, sliced thin
• two 1-inch-thick boneless rib-eye steaks (about 6 ounces each)
• 1/2 teaspoon curry powder
• two 1/2-inch-thick slices country-style bread
• 1 garlic clove, halved lengthwise

Instructions

1. In a large heavy skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook onions with salt and pepper to taste, stirring, 15 minutes, or until golden brown. Keep onions warm, covered.
2. Pat steaks dry and season with salt and pepper. Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill steaks 3 to 4 minutes on each side for medium-rare.
3. While steaks are grilling, in a small saucepan stir together curry powder and remaining tablespoon oil and heat over moderate heat until hot but not smoking. Remove pan from heat and season curry oil with salt. Transfer steaks to a plate and let stand 5 minutes.
4. Toast bread in a toaster until golden brown and rub 1 side of hot toasts with cut sides of garlic. Put croûtes on 2 plates and top each with half of onions and 1 steak. Spoon curry oil (being careful not to include powder that has settled to bottom) over and around steaks.