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Rib Eye Steak With Blue Cheese Compound Butter And Crispy Onion Strings

Elevate your thick, juicy steaks with a creamy blue cheese compound butter and fried onion strings. Basting your steaks with butter and herbs in the final minutes of cooking gives them that eye-catching color and crispy exterior you can’t wait to cut into it. These small and easy additions will add so much flavor to your dish. You’ll score extra points with that special someone with the pretty presentation, too.

by Betsy Carter and Amanda Berrill

Ingredients

for 2 servings

Blue Cheese Compound Butter

  • 1 cup
    unsalted butter, room temperature (125 g)
  • 1 cup
    crumbled blue cheese (115 g)
  • 2 tablespoons
    chives, finely chopped
  • ¼ teaspoon
    kosher salt
  • ¼ teaspoon
    freshly ground black pepper

Fried Onions

  • ½ medium yellow onion, thinly sliced
  • 2 cups
    buttermilk (480 mL)
  • 2 cups
    all-purpose flour (250 g)
  • 1 teaspoon
    paprika
  • 1 teaspoon
    kosher salt, plus more to taste
  • ½ teaspoon
    freshly ground black pepper
  • 4 cups
    canola oil, for frying (960 mL)

Steak

  • 2 rib eye steaks, 1 1/2 in (3 cm)
  • 1 tablespoon
    kosher salt
  • 1 tablespoon
    freshly ground black pepper
  • 2 teaspoons
    olive oil
  • 2 tablespoons
    unsalted butter
  • 5 sprigs fresh thyme

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Preparation

  1. Make the compound butter: In a medium bowl, mix together the butter, blue cheese, chives, salt, and pepper until well combined.
  2. Transfer the butter to a piece of plastic wrap and roll into a log. Refrigerate for at least 1 hour, or until ready to use.
  3. Make the fried onions: In a shallow bowl, combine the onions and buttermilk and let sit at room temperature for 1 hour.
  4. In a medium bowl, whisk together the flour, paprika, salt, and pepper. Dip the buttermilk-coated onions into the flour mixture, shaking off any excess.
  5. Fill a large skillet with high sides with the canola oil. Heat the oil over medium-high heat until it reaches 375˚F (190˚C). Once the oil is hot, add the onions in batches and fry for 3 minutes, until golden brown. Transfer the onions to a wire rack to drain and season with salt.
  6. Generously season the steaks all over with salt and pepper.
  7. Add the olive oil to a large cast-iron or stainless-steel pan over high heat. Once the oil begins to shimmer, add the steaks and cook, without disturbing, until a brown crust forms, about 7 minutes. Flip the steaks and continue to cook for 7 minutes more, until the steak is browned on both sides. Sear the sides of the steak to render any fat. Add the butter and thyme to the pan. Tilt the pan toward you and baste the steaks with the melted butter for 2 minutes, until the internal temperature reaches 135°F (60°C) for medium rare.
  8. Serve the steak with the crispy onions and blue cheese compound butter.
  9. Enjoy!
 

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