Name: Salt and Pepper Rib Eye Steaks with Blue Cheese Butter and Caramelized Onions
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter, softened, divided; ¼ cup/30 grams crumbled blue cheese, such as Gorgonzola (about 1 ounce), at room temperature; 2 tablespoons finely chopped fresh Italian parsley leaves; Kosher salt; Freshly ground black pepper; 4 boneless rib eye steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat; Extra-virgin olive oil; 2 large yellow onions, thinly sliced (5 to 6 cups); 1 tablespoon balsamic vinegar

Ingrédients

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Consignes

In a small bowl using a fork, blend 4 tablespoons of the butter, the cheese, parsley, ¼ teaspoon salt, and ¼ teaspoon pepper. Set aside until ready to serve.
Lightly brush the steaks on both sides with oil and season with 2 teaspoons salt and ¾ teaspoon pepper. Let stand at room temperature for 15 to 30 minutes before grilling.
In a large skillet on the stove, add 1 tablespoon oil and the remaining 1 tablespoon butter. Cook over medium heat until the butter is melted. Add the onions and 1 teaspoon salt and mix well. Cook until the onions soften and turn golden brown, stirring occasionally, about 20 minutes. Reduce the heat to low, add the vinegar and ¼ teaspoon pepper, and continue to cook until the onions are very tender, 20 to 30 minutes more, stirring frequently.
Prepare the grill for direct cooking over high heat (500° to 550°F) . If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
Prepare the grill for cooking over high heat (550°F) .
Prepare the grill for direct cooking over high heat (500° to 550°F) .
Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with a spoonful of butter on top and the onions on the side.
Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with a spoonful of butter on top and the onions on the side.
Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with a spoonful of butter on top and the onions on the side.

Emportez votre gril partout

Faites chauffer votre barbecue

Téléchargez l'application

In a small bowl using a fork, blend 4 tablespoons of the butter, the cheese, parsley, ¼ teaspoon salt, and ¼ teaspoon pepper. Set aside until ready to serve.
Lightly brush the steaks on both sides with oil and season with 2 teaspoons salt and ¾ teaspoon pepper. Let stand at room temperature for 15 to 30 minutes before grilling.
In a large skillet on the stove, add 1 tablespoon oil and the remaining 1 tablespoon butter. Cook over medium heat until the butter is melted. Add the onions and 1 teaspoon salt and mix well. Cook until the onions soften and turn golden brown, stirring occasionally, about 20 minutes. Reduce the heat to low, add the vinegar and ¼ teaspoon pepper, and continue to cook until the onions are very tender, 20 to 30 minutes more, stirring frequently.
Prepare the grill for direct cooking over high heat (500° to 550°F) . If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
Prepare the grill for cooking over high heat (550°F) .
Prepare the grill for direct cooking over high heat (500° to 550°F) .
Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with a spoonful of butter on top and the onions on the side.
Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with a spoonful of butter on top and the onions on the side.
Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with a spoonful of butter on top and the onions on the side.

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