I’m usually not a HUGE fan of blue cheese, unless it is somehow mingling with red meat and butter. This adaptation on a Bon Appetit recipe showcases just how well blue cheese and steak marry. Adding fried shallots is just a delicious cherry on top. You may do this with any cut of steak, although many will say rib-eye is the best. Use whatever looks good in the discount meat bin.
Rib-eye steak with blue-cheese butter and fried shallots
- 2 steaks, seasoned well with salt and pepper
- 3 T unsalted butter, room temp
- 3 T crumbled blue cheese, room temp
- 1 1/2 tsp lemon zest
- 1 1/2 tsp chopped Italian parsley
- 1 1/2 tsp black pepper
- 2 large shallots, sliced into rings
Prepare your grill with all-wood charcoal.
Using a fork, mix butter, blue cheese, lemon, parsley and pepper. Chill.
Heat 4-5 T EVOO over medium heat in a medium skillet. Add shallots and fry until crisp and golden. Drain and sprinkle with kosher salt.
Grill the steaks to desired doneness. Let rest 5 minutes before serving with a scoop of butter on top. Sprinkle with fried shallots. Ta-da!
The smokiness of the steak pairs with the smoky qualities of the cheese. Really, the butter is just there to bind everything together. Parsley and lemon give it a fresh taste and the shallots make you feel like you’re eating a much-easier onion ring.
We only used a tiny bit of the butter compote, so I twisted it up in plastic wrap and put it in the freezer for the next red-meat recipe. Perhaps little beef sliders?
Enjoy, friends! xoxo