Rib-Eye Steak with Blue Cheese Butter and Walla Walla Onion Rings |
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Prep Time: 60 Minutes Cook Time: 660 Minutes |
Ready In: 720 Minutes Servings: 4 |
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Each large steak will serve two people. The steaks need to marinate overnight, so start this recipe one day ahead. Ingredients:
2 1-pound rib-eye steaks (each about 1 to 1 1/4 inches thick) |
coarse kosher salt |
3 tablespoons unsalted butter, room temperature |
3 tablespoons crumbled american blue cheese (such as maytag), room temperature |
1 1/2 teaspoons finely grated lemon peel |
1 1/2 teaspoons chopped fresh italian parsley |
1 1/2 teaspoons freshly cracked black pepper |
1 cup cake flour |
1/2 teaspoon coarse kosher salt |
1/4 teaspoon baking powder |
1/2 cup beer |
2 tablespoons vodka |
canola or peanut oil (for deep-frying) |
1 large (about 12 ounces) walla walla onion or other sweet onion (such as vidalia or maui), cut into 1/3-inch-thick rounds, separated into rings |
Directions:
1. For steaks: Sprinkle steaks on both sides with coarse salt and freshly ground black pepper. Place on plate; cover and chill overnight.
2. blue cheese butter Using fork, mix all ingredients in small bowl. Season with freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before using.
3. Prepare barbecue (medium-high heat). Grill steaks to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer steaks to cutting board; let rest 5 minutes.
4. For walla walla onion rings: Meanwhile, whisk flour, coarse salt, and baking powder in medium bowl. Add beer and vodka; whisk just until blended. Pour enough oil into heavy large pot to reach depth of 2 inches. Attach deep-fry thermometer to side of pot; heat oil over medium heat to 350°F. Working with 2 onion rings at a time, dip onion rings into batter; shake off excess. Gently drop onion rings into hot oil; fry until deep golden, adjusting heat to maintain temperature, 2 to 4 minutes. Transfer onion rings to paper towels. Repeat with remaining batter and onion rings.
5. Cut steaks in half across grain. Place 1 steak half on each of 4 plates. Top with blue cheese butter and onion rings.
6. What to drink: Try a bold, smoky red. The Château du Cayrou 2005 Cahors (France, $20) would be perfect with the steak.
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