Yes, I’m back from Greece and have lots of fabulous stories, recipes and photos to share with you. I was craving steak upon my return and I splurged on some ribeye steaks. They are flavourful, forgiving if you overcook them and full of beefy flavour. Here, I’m sharing an updated recipe from 2008 where I crown the steak with a creamy, rich blue cheese sauce.
Today was a glorious day. I had nothing to do but relax all day, enjoy the hot weather and reward my week’s hard work with a nice BBQ. WRONG.
Just as I lit my grill did it start to get really dark and overcast…rain. SHIT!
Onto to Plan B.
My craving for steak would not be denied. I employed the use of my trusty cast-iron skillet and I seared some rib-eyes to near perfection.
To spruce up my steaks and keep up with ever fleeting appetite, I tried out the combo of beef with blue cheese.
For the record, I was iffy on the combo of blue cheese with beef but this sauce has changed my opinion on the matter…the pairing is as natural as Sid Vicious with Nancy Spungen (yes I was listening to the Sex Pistols today).
Ribeye Steaks With Blue Cheese Sauce
2 Tbsp. unslated butter
1 swirl of olive oil
4 Ribeye steaks, about 2 inches thick
coarse sea salt
fresh ground pepper
1/3 cup finely diced shallots or red onions
1 large clove of garlic, minced
1/4 cup Sparkling or white wine
1/2 cup beef stock
5-6 sprigs of fresh thyme, leaves stripped from sprigs
1/2 cup heavy cream
1/4 to 1/2 cup crumbled blue cheese (according to taste)
sprigs of thyme for garnish
Pre-heated 375F oven
- Heat the butter and oil together in a heavy skillet over high heat. Season the steaks with salt and pepper and sear them for 3-4 minutes a side, or until deep-brown on both sides and place on a baking sheet. Cook off remaining steaks in the same fashion if you need to cook in batches. Place the baking sheet with the steaks in your preheated oven for 12-15 minutes or until medium-rare (or medium). Remove from the oven, tent with foil and keep warm. Drain off any excess fat (all but a couple of Tbsps.).
- In the same fry pan, reduce the heat to medium and add the shallots/onions and garlic and stir with a wooden spoon for 2 minutes. Now add the stock, wine and thyme and stir to pick up the brown bits then bring up to a simmer and reduce the sauce until it just coats the back of the wooden spoon. Add the cream and bring back to a simmer and reduce until the sauce is thick.
- Add the crumbled blues cheese and stir in until incorporated into the sauce. Taste for seasoning and adjust accordingly. Serve steak with some sauce. crumbled blue cheese, some thyme sprigs for garnish a seasonal salad. Pair with an Argentine Malbec or a Pinot Noir.
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