Just a little bit of heaven

After all of the Thanksgiving feasting, lobster mac & cheese, and dim sum, I still had more cooking to do. I made “leftovers” turkey tetrazzini today – using up the leftover turkey, gravy, broccolini and adding additional veggies, just to make it a little more nutritious. Lunch for the guys for the week.

And yet, even with all the food, we still needed dinner tonight. It started out plain and simple,  as steak and salad, but I do love experimenting in the kitchen. So, steak witOnion-blue cheese sauce ala Ree Drummond, the Pioneer Woman and salad with ginger dressing.


  • 2 large rib eye steaks, about 1 1/2″ thick
  • salt & pepper

Brush the grill pan with oil or butter and heat to high heat. Place the steaks and grill for 2 minutes per side. Put the steaks into a preheated 425 degree oven and roast for 4 minutes. Check the internal temperature. You are looking for 120 to 125 for rare. If it is not there, return to the oven for 2 minutes at a time.  Let them rest then slice into 1/2″ thick slices to serve.

FOR THE AMAZING SAUCE!!!  (oh yeah–not at all healthy or dietetic, just delicious, and you’re only using a little bit)

  • 1 large sweet onion, rough chopped
  • 1/2 stick unsalted butter
  • 1/2 to 1 tsp. worcestershire sauce
  • 1 C 1/2 and 1/2 or light cream
  • 1/2 to 1C grated blue cheese dressing

Melt the butter in the pan and add the onions. Keep them on high heat. You want them to develop beautiful brown crusting, about 5 to 8 minutes. Add the cream and worcestershire sauce and turn the heat to medium, stirring often. You want the cream to cook down about 1/2 and it will pick up a beautiful brown hue from the onions and worcestershire. Turn off the heat and add the blue cheese, stirring until it melts. This is a velvety, tangy, sweet and savory sauce-with the cream and the blue cheese, and a wonderful compliment to steak. I’m thinking July 4th bbq and burgers too. Yum!

To serve elegantly, spoon a couple of tablespoons of the sauce in the middle of the plate, and put lovely slices of steak on top, or put it into a gravy boat and let people serve themselves. Either way, expect to savor the sauce, but again, a little goes a long way.



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