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 my husband's request for his birthday meal. A big, juicy steak is a tough sell for me in the middle of a Phoenix summer, but it was his birthday, so it really wasn't my call. 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 M's 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.