Rib Eye Steak with Onion Blue Cheese Sauce

 

My thanks to Ree Drummond for creating a recipe that is comprised of everything I love. Rib eye steak. Butter and onions. And the trifecta of heavy cream, Worcestershire sauce and blue cheese. Be still my heart.

INGREDIENTS
4 rib eye steaks, 12 to 16 ounces each

Kosher salt and fresh cracked black pepper

1/2 stick of butter

1 yellow onion, sliced

1 cup heavy cream

4 tablespoons Worcestershire sauce

3/4 cup of crumbled blue cheese

DIRECTIONS

1. Three hours prior to cooking, remove steaks from refrigerator and season generously with salt.
2. Prepare your grill for direct cooking over high heat.
3. Prepare the sauce. Melt the butter in a large skillet over medium-high heat. Then saute onions until golden brown, around 8 minutes. Add cream and Worcestershire sauce. When heated through, add blue cheese and stir until melted. Season with salt and pepper to taste and then keep sauce warm.
4. Season steaks with salt and pepper and grill them (covered) for 4 minutes. Flip and grill for an additional 4 minutes (covered). Then remove steaks from grill, tent with foil and let them rest for 5 minutes. (Note: Cooking times are for a medium-rare steak.)
5. Place the steaks on plates and spoon the sauce over the top.

Wine pairing: Cabernet Sauvignon

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