Mrs. Regueiro's Plate: Grilled Ribeye Steaks with Onion Blue Cheese Sauce

Tuesday, December 22, 2009

Grilled Ribeye Steaks with Onion Blue Cheese Sauce

My husband loves steak and his top favorite cut would be a juicy ribeye steak. There is something about the marbling and beauty of a marvelous ribeye steak. The next big factor would be the complimenting the steak with rich and deep flavors. This was a perfect match, and I knew I would be in foodie heaven. I love caramelized onions because of it's heavenly smell & ooey-goodness that it brings and the pairing of blue cheese would be a delightful treat. This recipe is pretty straightforward and easy to prepare. Make sure your steak is at room temperature prior to cooking or you'll overcook the steak and not cook it evenly. I like to set out the meat for at least 30 minutes prior to cooking. I also like my steak medium-rare because I'm a proud carnivore, so I practiced my rule of thumb method for cooking steaks.

When you cook steaks, the meat gradually becomes more firm as the muscle fiber in them tightens. By pressing on the center of the piece of meat, you can determine the doneness of the steak. This isn't a precise method, since it will vary depending on the cut and thickness of the steak and other factors, but this is a general rule of thumb to practice in the kitchen if you don't have a meat thermometer. First press on the large muscle at the base of one of your thumbs with the hand completely relaxed. The firmness of that muscle is a little tighter than a raw steak. Press on the center of the uncooked steak, off heat, with your finger to check on the tenderness of the steak. When you think the steak is approaching the degree of doneness you are looking for, using the muscle at the base of your thumb as a guide, check the firmness of the meat. Here's how:

If you want a very rare steak, compare the texture of the meat to the firmness of the muscle at the base of the thumb of your completely relaxed hand. If they feel the same, the steak is 'blue-rare' to rare. (Cook time is about 3 minutes on each side...or less!)
For medium-rare, touch the tip of the index finger to the tip of the thumb of the same hand. Feel the firmness of the muscle at the base of the thumb. Check the meat to see if it is the same firmness. If it is, the steak is medium-rare. (5 to 6 minutes on each side).
For medium, press the tip of the middle finger against the thumb of the same hand and feel the muscle at the base. That is what a medium steak will feel like. (7 to 8 minutes).
For medium-well, use the ring finger. (9 minutes)
For well-done use the pinky. (10 to 12 minutes or more...burnt/extra crispy I call it).

No matter how you like your steak, just enjoy it, let it melt in your mouth like butter, and savor in that glorious moment of foodie heaven. Yum!

Grilled Ribeye Steaks with Onion Blue Cheese Sauce
Adapted from The Pioneer Woman

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

1. Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.
2. 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.
3. Faint. (It's that good!!!)

Review: Such a nice simple meal for myself. I loved the creaminess of the blue cheese and caramelized onions with the juicy ribeye steak. Try it for yourself and you'll see. Thanks again to the Pioneer Woman for a wonderful recipe! You know the way to my heart.
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