Wednesday, September 29, 2010
Grilled Ribeye Steak with Onion Blue Cheese Sauce
OK, This was seriuosly good! So easy and yet so yummy..just my type of meal. The creamy blue cheese sauce gave the meat just the right kick. The carmalized onions with the heavy cream was truly divine. YUMMY YUMMY YUMMY! Made brown sugar carrots on the side.
■2 whole Ribeye Steaks
■2 Tablespoons Butter
■4 Tablespoons Butter
■1 whole Very Large Yellow Onion, Sliced
■1 cup Heavy Cream
■½ cups Crumbled Blue Cheese
Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.
Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.
1 pound carrots, cut into 2 inch pieces
2 tablespoons butter, diced
1/4 cup packed brown sugar
1 pinch salt
1 pinch ground black pepper
1.Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
2.Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!