Grilled Ribeye Steaks with Onion-Blue Cheese Sauce

 

Good grief.

Help me.

Help me now.

This was delicious.

Good steaks do not need sauce. But they’re every bit as delicious with a good sauce as they are on their own. And as much steak as we eat in our household, I like to change things up. This sauce is actually almost a “side dish”—substantial and delicious.

You’ll absolutely love it.

Grab a large onion. Very large.

Cut it in half from root to tip…

Then peel off the outer layer and make relatively thick slices. Not huge, but definitely not thin.

Melt 1/2 stick (4 tablespoons) butter in a heavy skillet over high heat.

When it’s all melted…

Throw in the sliced onions.

Stir them around, then let them sit and cook over high heat. Stir them only occasionally; we want them to get nice and brownish/black.

Meanwhile, grab a ribeye steak—whatever thickness you like.

Heat up the grill outside, or be lazy like me and heat up a grill pan (Just for the record here, I NORMALLY would do this part on the grill, however it was only 58 degrees today and raining, so I decided to be lazy). Add lots of butter so it’ll get brown.

Since the sauce is so flavorful, all we need to do with the meat is season it with salt and pepper.

Throw it diagonally on the grill pan, and season the other side. Watch the steak and turn it as it cooks to get the nice grill marks.

While the steak cooks, go ahead and make the (very easy) sauce.

Turn the skillet with the onions down to low heat…

Then pour in 3/4 to 1 cup heavy cream.

Ask for forgiveness while you’re at it.

You’re gonna need it. This is a crime.

Heat it all up…

And stir it gently as it cooks. Slowly the white cream will take on the color of the caramelized onions and your soul will sing.

You want to cook it for 3 to 5 minutes, or until the sauce thickens and reduces by about half. If it gets too thick (it shouldn’t), you can splash in a little beef broth or whiskey for a rich, full bodied flavor.

Ahhh. Perfect.

But I’m about to go one better. Dump in 1/2 cup crumbled blue cheese.

Please do this, even if you think you don’t like blue cheese. Please? Blue cheese? Please?

Now stir it around while the cheese melts and makes the sauce even more creamy than it was before.

Oh my gosh. Oh my…my…gosh.

To serve, make a nice, generous bed of sauce on a large plate.

This dish is for, shall we say, hearty appetites.

Then place the steak, which is now grilled (medium rare) to perfection, right on top!

Press down slightly to get the sauce to spread to the edges of the steak.

I want my mommy.

I want my mommy now.

Can I tell you something? This was so good, I almost cried. The medium rare steak was good enough…

But the sauce was absolutely sublime.

Make this for your sweetie or best friend this weekend!

They’ll love you even more than they already do.

Grilled Ribeye Steak with Onion-Blue Cheese Sauce

2 ribeye steaks
2 tablespoons butter
Salt
Pepper
4 tablespoons butter
1 very large yellow onion
3/4 to 1 cup heavy cream
1/2 cup crumbled blue cheese

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce. Faint.

Repeat as often as needed.