Thursday, March 29, 2012

{ grilled ribeyes with onion and mushroom blue cheese sauce }

While it's fun to experiment with new recipes and venture into the culinary Great Unknown, the truth of the matter is that most often when I try something new from a cookbook or from Pinterest, it's unlikely that I'll make it again. Like most of us, I tend to stick with the tried and true family favorites.

But every once in a while, I'm fortunate enough to stumble across a recipe that becomes an instant classic on our household's list of 5-star menu items -- this past Friday was just such a night. In fact, we enjoyed it so much that Ty requested it again on Monday night. So in the past five days, we've already made and devoured it twice.

It's no surprise that the inspiration comes from the fabulously brilliant, Ree Drummond (THE Pioneer Woman). I tweaked it a bit, but as usual, her recipes are pretty perfect just as she presents them. I added mushrooms and substituted light cream for heavy, but honestly, you'd never know. It's amazingly rich and creamy. Ree is so great at creating simple, yet delicious food that's realistic for the rest of us to try and enjoy. Thank God for the Pioneer Woman and her willingness to share her talents with the rest of us.

Speaking of Ree's talents, I think her reaction to this particular "sublime" recipe is better than any description I could provide:

"Good grief.
Help me.
Help me now.
This was delicious."

I foresee steak with blue cheese sauce on next week's menu as well. Oh, and the week after ....

Grilled Ribeyes with Onion and Mushroom Blue Cheese Sauce
(adapted from thepioneerwoman)

  • 2 whole ribeye steaks
  • 4 tablespoons butter (if using grill pan)
  •  salt
  •  pepper
  • 4 tablespoons butter (yes, more butter)
  • 1 whole very large yellow onion, sliced (I used 1/2 red, 1/2 yellow this time)
  • 6-8 oz sliced button mushrooms
  • 1 cup light cream
  • 1/2 cup crumbled blue cheese


Salt and pepper both sides of steaks. Ideally, throw steaks on an outdoor grill and cook until medium rare. If cooking steaks indoors, use a grill pan and cook in 4 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over medium-high heat. Cook for 7-10 minutes minutes, or until dark and caramelized, stirring occasionally. Add mushrooms and cook until soft (about 5 more minutes), continuing to periodically stir.

Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Once cream has taken on the caramel color of the onion and mushroom mixture, stir in blue cheese until melted.

Serve steaks on top of generous portion of sauce. Or, as my husband prefers it, ladle a heaping portion of sauce on top of steak.

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