Ribeye steak with onion and blue cheese sauce

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 4

The perfect ribeye steak is considered a charcoal grill, but it can be equally delicious cooked on an electric grill or in a grill pan. The steaks are seasoned with salt and pepper and rubbed with butter, then seared for a few minutes on each side to the desired doneness. Medium rare is ideal for capturing the true meaty flavor of this premium cut. Serve with a creamy sauce topped with fried onions and blue cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 ribeye steaks (approximately 150 g each)
110 g softened butter
1 large yellow onion, thinly sliced
1 cup heavy cream
3-4 tbsp Worcestershire sauce
3/4 cup crumbled blue cheese

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat an electric grill to high heat or light an outdoor grill.
Season the steaks with salt and black pepper and brush both sides with 55g of butter. Grill the steaks until medium-rare, 3-4 minutes per side, then remove from the heat and keep warm. You can also pan-fry them over medium-high heat.

In a large skillet over medium-high heat, melt the remaining 2 ounces (55 g) of butter, then sauté the onion until golden brown, 7-8 minutes. Add the cream, salt, pepper, and Worcestershire sauce. Bring to a simmer, then add the blue cheese and stir until melted. Add more black pepper or Worcestershire sauce, if desired.
Place the steaks on plates and pour the sauce over them.

Categories:

recipe / Main courses / Meat / Grill, barbecue / Grilled steaks / Grilled meat / / American cuisine / Ree Drummond

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