Blue-Green Mold Steak, Yum



Ree Drummond, the Pioneer Woman, starts off her blog post describing one of her top recipes of all-time, "Grilled Ribeye Steak with Onion-Blue Cheese sauce," like this:

  Good grief.

  Help me.

  Help me now.

  This was delicious.

 

For us here, off the ranch and into the burbs, normally anything that includes blue cheese isn't going to happen.  I've read about the making of blue cheese before and this next description does enough to make us all wonder how folks decided, way back, that they really wanted to eat milky spores.  Blue cheeses are those "that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form and others have spores mixed in with the curds after they form."  Hmmm hmmmm, yummmmmy stuff.  Yet I've also seen blue cheese sauces offered on countless menus to cover steak, sandwiches, or use as a dip.  It has to be good to some part of the taste buds.

The recipe is simple and calls for butter-sauteed onions to start, then a cup of heavy cream and a fourth cup, finally, of the crumbled blue cheese, to be melted then poured under the rare-medium steak.

Taken each as individual components, the yellow onions, the cream, or the cheese don't really offer necessarily a 'delicious' factor, but together the sweetness of the sauteed onions and the heavy cream tame down the odd zinginess of the blue cheese and just leave an unmistakable earthy taste that is so  good over a well-browned rib-eye that you might find yourself sipping a spoonful or two of it after the steak is gone.

Grilled Ribeye Steak with Onion Blue Cheese Sauce

Prep Time:

 5 Minutes

 

Cook Time:

 15 Minutes

 

Difficulty:

 Easy

 

Servings:

 2

Print Recipe

Ingredients

• 2 whole Ribeye Steaks
• 2 Tablespoons Butter
• Salt
• Pepper
• 4 Tablespoons Butter
• 1 whole Very Large Yellow Onion, Sliced
• 1 cup Heavy Cream
• 1/2 cup Crumbled Blue Cheese

Preparation Instructions

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.

Faint.