Saturday, May 18, 2019

Grilled Rib Eye Steaks with Onion Blue Cheese Sauce

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


  1. 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.
  2. Prepare a grill for direct cooking over high heat.
  3. Season the steaks with salt and pepper and smear the remaining half stick of butter on both sides of the steaks.
  4. 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.
  5. Plate the steaks and spoon the sauce over the top.

Wine pairing: A Napa Valley Cabernet Sauvignon

Grogs and Goldie, 1956

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