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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Friday night delight....I like this with an ice cold, Grey Goose martini. From Firefly, a bistro-type restaurant in Chicago. Ingredients:
3 tablespoons unsalted butter |
1 tablespoon olive oil, plus |
1 teaspoon olive oil |
1/2 red onion, thinly sliced |
1/2 yellow onion, thinly sliced |
salt |
fresh ground black pepper |
1 tablespoon crumbled blue cheese |
1/2 teaspoon dijon mustard |
2 (3 ounce) rib eye steaks |
2 ciabatta or 2 other sturdy sandwich buns (don't use hamburger buns, good sturdy bread is best) |
Directions:
1. Heat one tablespoon of the butter and one tablespoon of the oil over medium and add both types of onion and a little salt and freshly ground black pepper; cook, stirring, until crispy and brown, about 15 minutes, then set aside.
2. Mash together the remaining 2 tablespoons butter, the cheese and mustard and set aside.
3. Rub the steaks with salt and pepper; heat the remaining 1 teaspoon olive oil in a medium cast-iron skillet over high heat; when very hot, add both the steaks and cook without disturbing for 2 minutes; flip and brown the other side for 2 more minutes- this will give you medium doneness but still pink meat.
4. Place the steaks onto the roll bottoms, top each with half the butter mixture and then smother with onions; top with the roll tops and eat with ice cold, alcoholic beverages on a Friday evening.
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