Grilled Ribeye Steak with Bleu Cheese & Crispy Shallots
D'Artagnan | Yield: 4
Creamy, cool bleu cheese sauce and crunchy shallot rings are the perfect foil for smoky and rich ribeye steaks - hot off the grill. Serve these beauties with your favorite potato dish and a crisp green salad.
- 2 shallots, thinly sliced into rings
- ¾ cup whole milk
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- Oil, for frying
- Coarse salt
- 2 cups crumbled blue cheese
- ¾ cup heavy cream
- Freshly cracked black pepper
- 4 Bone-In Ribeye Steaks, about 20 oz. each
- Add shallots to a small bowl, cover with milk and allow to soak for about 30 minutes. In another small dish, mix together flour and cornstarch. Working in batches, using a fork, dredge the shallot rings in the flour mixture, coating evenly. Put battered rings aside on a plate. In a shallow skillet, heat oil to 350 degrees.
- Again working in batches, fry battered shallots until golden brown and crisp. Drain on paper towels. Season with coarse salt and set aside.
- In a small bowl, fold together blue cheese crumbles and cream. Season with pepper. Refrigerate until needed.
- Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates.
- Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper.
- Grill steaks for about 6 minutes on the first side, rotating 90 degrees at the halfway mark to create cross-hatch grill marks, if desired. Using tongs, flip each steak to the other side and grill for another 6 minutes, or until desired doneness. We suggest medium-rare, which would register 125 degrees on an instant-read thermometer.
- Let steaks rest for 8 -10 minutes before serving, each with a generous spoon of blue cheese sauce. Top with crispy shallots.