Rib-Eyes With Whiskey Blue Cheese Sauce and Mushrooms

“Brandy can be used in place of the whiskey, the steaks should be about 1-inch thickness. Plan ahead the steaks have to sit for 1 hour at room temperature. This blue cheese sauce is amazing! Try to use only rib-eye steaks for this.”
1hr 25mins
2 steaks

Ingredients Nutrition


  1. Place the steaks in a shallow dish.
  2. Rub the steaks well in oil on both sides, then season with salt and pepper.
  3. Let stand at room temperature for 1 hour (no less!).
  4. Melt butter in a heavy skillet over medium heat.
  5. Add in onion slices and garlic; sauté for about 3-4 minutes or until softened.
  6. Then add in sliced mushrooms and continue to cook until just tender (about 5 minutes).
  7. In another skillet heat a couple tablespoons oil over medium heat.
  8. Add in the steaks; fry to desired doneness (about 4-5 minutes per side for medium rare).
  9. Transfer the steaks to a plate and tent loosely with foil to keep warm.
  10. Add in the broth and whiskey or brandy to the same skillet that the steaks were fried; bring to a boil and scrape any browned bits from the bottom of the pan.
  11. Add in the mushroom mixture; bring to a boil and simmer until the liquid is thick enough to coat the spoon lightly (about 5-6 minutes).
  12. Add in 1 cup blue cheese; stir until the cheese melts (about 1 minute).
  13. Season the sauce with salt and pepper.
  14. Spoon the sauce over the steaks, then sprinkle with 1/4-1/3 cup crumbled blue cheese.

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