Wednesday, March 30, 2011

Grilled Ribeye Steaks with Onion-Blue Cheese Sauce

 

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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.

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Grab a large onion. Very large.

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Cut it in half from root to tip…

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

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

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When it’s all melted…

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Throw in the sliced onions.

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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.

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

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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.

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

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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.

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

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Turn the skillet with the onions down to low heat…

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

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Ask for forgiveness while you’re at it.

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

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Heat it all up…

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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.

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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.

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Ahhh. Perfect.

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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?

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

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Oh my gosh. Oh my…my…gosh.

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

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

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

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

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I want my mommy.

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I want my mommy now.

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

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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.

1 comment:

  1. Wow, now I'm hungry! Thanks a lot Chicka-boom. :c D

    ReplyDelete