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.
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.
You’re gonna need it. This is a crime.
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.
Please do this, even if you think you don’t like blue cheese. Please? Blue cheese? Please?
This dish is for, shall we say, hearty appetites.
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
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.