My very favorite steak to grill is a rib eye. Yes...and make mine a grain-fed rib eye with as much marbling as possible. I'm happy to leave the "ever so subtle" taste of grass-fed beef for the Whole 9'ers. I want as much fat and big beefy taste as possible.
And I pretty much serve blue cheese on top of my grilled rib eyes every chance I get. You can't imagine my excitement when I stumbled across this Ree Drummond recipe that took the power of blue cheese and multiplied the flavor and texture times ten.
1 stick softened butter, divided
1 large yellow onion, sliced
1 cup heavy cream
4 tablespoons Worcestershire sauce
3/4 cup crumbled blue cheese
4 grain-fed rib eye steaks
Kosher salt and fresh ground black pepper
- Make the sauce. Melt 1/2 stick of butter in a large skillet over medium-high heat and then saute the onions until golden brown, 7-8 minutes. Pour in the cream, add a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt. Cover and keep warm.
- Prepare a grill for direct cooking over high heat.
- Season the steaks with salt and pepper and smear the remaining half stick of butter on both sides of the steaks.
- Grill the steaks for 4 minutes per side (covered) for medium rare. Remove steaks from grill, tent with foil and let them rest for 5 minutes.
- Plate the steaks and spoon the sauce over the top.
Wine pairing: A Napa Valley Cabernet Sauvignon
|Grogs and Goldie, 1956|