Bleu Ribbon Steak

Yield: 2-4 servings

 

 

 

Ingredients

 

2 – 12 ounce steaks, 2” thick

 

2 tablespoons grapeseed oil, divided

 

2 cups sweet onion rings, rings separated

 

2 ½ cups sliced mushrooms caps (portobello, shiitake, cremini, oyster, porcini, and/or morel)

 

1 tablespoon unsalted butter

 

1/4 teaspoon freshly ground pepper

 

3/4 teaspoon salt, divided

 

¼ cup chicken stock

 

1 cup chopped (about the size of new peas, crumbles will also occur) bleu cheese

 

 

Garnish

 

Minced parsley

 

 

 

Steps

1. Dry brine the steaks overnight by sprinkling ½ teaspoon salt and pepper over both steaks and placing them, uncovered, in the icebox for 24 hours.
2. Remove steaks from the icebox and allow them to come to room temperature on the counter for an hour.
3. Peel the onions and remove the top and root ends of the onion(s).
4. Slice thin rings by cutting the onions from side to side from either end.
5. Carefully separate rings.
6. Heat a 10” thick-bottomed frying pan over medium-high heat. When hot, add 1 tablespoon oil. When oil shimmers, add onion rings evenly across the pan.
7. Sprinkle ¼ teaspoon salt over onions.
8. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and saute for 3 minutes, stirring occasionally.
9. Add chicken stock and simmer onion rings until onions are transparent, stirring occasionally.
10. Continue to saute the onions for from forty-five minutes to an hour, stirring every few minutes.
11. They should not be allowed to stick and burn. If they stick, add a litle more oil and stir them more frequently, until the onions are a rich golden color with brown edges.
12. Reserve in a separate, large bowl.
13. Preheat your oven to 425°F.
14. In the same frying pan over medium heat, melt the butter.
15. Swirl the pan to cover the bottom with the butter.
16. Add the sliced mushrooms and saute, stirring occasionally until the mushrooms release their juices.
17. Add to reserved onions.
18. Heat a cast iron skillet over medium-high heat.
19. Add remaining tablespoon of oil to skillet.
20. When oil shimmers, add the steaks to the skillet and cook for 2-3 minutes on all sides and edges, or until browned, turning with tongs.
21. Place the skillet in the pre-heated oven for approximately 10 minutes (2” steaks) or until the desired degree of doneness occurs (rare: 110°F. or medium: 130°F., keeping in mind that the steak will cook another 10-15 degrees while resting).
22. While the meat rests, heat the onions and mushrooms.
23. Thinly slice the steaks across the grain if more than one serving per steak is desired, or leave intact for 2 servings, and place a ribbon of the onions and mushrooms over the top.
24. Top the onions and mushrooms with the chopped and crumbled bleu cheese.
25. Garnish with parsley.
26. Serve.