Rib-eye Steaks With Gorgonzola Butter And Crispy Sweet Onion Rings
From luisascatering 15 years ago
- 16 minutes to make
- Serves 6
This gorgonzola butter is EXCEPTIONAL (save leftover in freezer) and can be used on almost anything. It's perfect with the onion rings and steak!
Ingredients
- gorgonzola butter: shopping list
- 2 heads of garlic, top 3/4 inch cut off to expose cloves shopping list
- 2 tablespoons olive oil shopping list
- 1/2 cup (1 stick) unsalted butter, room temperature shopping list
- 1/3 cup crumbled gorgonzola cheese (about 2 ounces) shopping list
- 2 tablespoons chopped fresh parsley, plus extra for garnish shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- Onion rings: shopping list
- 3 cups buttermilk shopping list
- 2 jumbo sized sweet onions (such as Vidalia or Walla Walla), thinly sliced into rounds, then separated into rings shopping list
- 3 cups unbleached all purpose flour shopping list
- 3 tablespoons onion powder shopping list
- 3 tablespoons garlic powder shopping list
- 2 teaspoons baking powder shopping list
- 1 1/2 teaspoons kosher salt shopping list
- 1 1/2 teaspoons ground black pepper shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- 4 cups canola oil (for frying) shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- Steaks: shopping list
- 6 10- to 12-ounce rib-eye steaks shopping list
- kosher salt shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- Balsamic Green Beans: shopping list
- 8 oz french green beans, steamed shopping list
- good quality aged balsamic vinegar shopping list
- extra virgin olive oil shopping list
- kosher salt and fresh ground black pepper, to taste shopping list
How to make it
- For gorgonzola butter:
- Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.)
- For French Green Beans:
- Season steamed beans with a few splashs of balsamic, extra virgin olive oil, salt & pepper. Can be served cold, warm or at room temp.
- For onion rings:
- Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion powder, garlic powder, baking powder, salt, and pepper in another large bowl.
- Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings.
- For steaks:
- Sprinkle steaks with salt and leave at room temp for 10 minutes. Grill steaks to desired doneness, about 8 minutes per side for medium-rare, depends on how hot your charcoal is. Remove steaks from grill to a plate, tent lightly with foil and let rest 10-15 minutes. Top each steak with about 1 tablespoon of room temp gorgonzola butter the last 2 minutes of resting.
- Transfer steaks to dinner plates and serve with green beans and onion rings. Sprinkle with minced parsley.
The Rating
Reviewed by 6 people-
So when will you be arriving to cook this fabulous meal at my house, luisa? Oh, my! My thanks and my ^5.
Lorraine
lacrenshaw
in Horsham loved it
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Now this is the perfect meal!! A big 5!
dooley
in Crossroads loved it
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Superb! I love it all!
bluewaterandsand
in GAFFNEY loved it
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