Rib-Eye Steak With Blue Cheese Butter and Walla Walla Onion Ring

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“Recipe by David Kreifels, Laurelhurst Market, Portland, Oregon. Published in Bon Appetit Sept. 2010. Read More http://www.bonappetit.com/recipes/2010/09/rib_eye_steak_with_blue_cheese_butter_and_walla_walla_onion_rings#ixzz1guvFmtrK”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Steaks.
  2. Sprinkle steaks on both sides with coarse salt and freshly ground black pepper. Place on plate; cover and chill overnight.
  3. Blue Cheese Butter.
  4. 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.
  5. 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.
  6. Walla Walla Onion Rings.
  7. 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.
  8. Cut steaks in half across grain. Place 1 steak half on each of 4 plates. Top with blue cheese butter and onion rings.

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