I suppose the cute Fourth of July food had to end sometime. I mean, man cannot live on cupcakes, pie, and sangria alone. Woman probably can, but not man. So here you have it, guys–a very manly meal to cleanse your system of all the sparkles, sprinkles, and stars from this past week.
These steaks were a birthday request. A big, juicy steak is a tough sell for me in the middle of a Phoenix summer, but you can’t say no to a birthday request. Besides, I can always get behind caramelized onions, bleu cheese, and cream. Always.
In the end, I just couldn’t do steak, so I grilled up a chicken breast for myself. It was great with the sauce. It definitely wasn’t as rich and special as the birthday ribeye, but I was fine with that. Because, you know, there were still caramelized onions, bleu cheese, and cream.
Ribeyes with Caramelized Onion-Bleu Cheese Sauce
from Pioneer Woman
2 whole ribeye steaks (or chicken breasts)
6 TBSP butter, divided
salt and pepper, to taste
1 very large yellow onion, sliced
1 c. heavy cream
1/2 c. crumbled bleu cheese
1. Preheat indoor grill pan over medium-high heat. Salt and pepper both sides of the steaks.
2. Melt 4 TBSP butter in a large sauté pan over high heat. Add onions and cook 5-7
minutes, or until dark and caramelized. Reduce heat to simmer and pour
in cream. Cook 3-5 minutes longer, or until reduced by half. Stir in
blue cheese until melted.
3. Meanwhile, melt remaining 2 TBSP butter on grill pan. Cook steaks to desired temperature and according to thickness, about 4-5 minutes per side for medium. Let rest three minutes before plating on a generous portion of sauce.