We love steak at our house. Phillip usually prefers a filet or a New York strip, but my favorite is a good ribeye. So when this recipe showed up on the Sweet as Pie menu and coincided with the ribeye sale at Publix, I was excited to try it out. Here’s how it came together:
First, I sauteed onions in butter until they were nice and caramelized. Note that this takes much longer than the recipe indicates (probably close to 20 minutes). Then I poured in some cream and added the blue cheese. I ended up adding just a pinch of salt to season it. Phillip expertly grilled our steaks which were seasoned with a little Montreal steak seasoning. We enjoyed the steaks alongside some baked zucchini chips (so good – see the recipe in the June issue of Southern Living) and creamed corn.This was a really yummy sauce. Phillip didn’t really care for it since he doesn’t like blue cheese, but I thought it was good. My only problem was that I like my steaks unadorned – if you have a good steak, you don’t need much in the way of seasonings, sauces, etc. So, while I really liked the sauce, I probably would save it for a less tasty cut of meat or even use it to top hamburgers. It would also be good with mushrooms and/or fresh rosemary!