Prep 1 hr
Cook 25 mins
Brandy can be used in place of the whiskey, the steaks should be about 1-inch thickness. Plan ahead the steaks have to sit for 1 hour at room temperature. This blue cheese sauce is amazing! Try to use only rib-eye steaks for this.
- 2 (566.99 g) rib eye steaks
- salt and pepper
- 29.58-59.16 ml oil
- 29.58-59.16 ml butter (no substitutes)
- 1 small onion, sliced
- 14.79-29.58 ml minced fresh garlic
- 340.19 g sliced button mushroom (can use less)
- 177.44 ml beef broth
- 59.14 ml whiskey or 59.14 ml brandy
- 236.59 ml crumbled blue cheese
- 59.14-78.07 ml crumbled blue cheese
- Place the steaks in a shallow dish.
- Rub the steaks well in oil on both sides, then season with salt and pepper.
- Let stand at room temperature for 1 hour (no less!).
- Melt butter in a heavy skillet over medium heat.
- Add in onion slices and garlic; sauté for about 3-4 minutes or until softened.
- Then add in sliced mushrooms and continue to cook until just tender (about 5 minutes).
- In another skillet heat a couple tablespoons oil over medium heat.
- Add in the steaks; fry to desired doneness (about 4-5 minutes per side for medium rare).
- Transfer the steaks to a plate and tent loosely with foil to keep warm.
- Add in the broth and whiskey or brandy to the same skillet that the steaks were fried; bring to a boil and scrape any browned bits from the bottom of the pan.
- Add in the mushroom mixture; bring to a boil and simmer until the liquid is thick enough to coat the spoon lightly (about 5-6 minutes).
- Add in 1 cup blue cheese; stir until the cheese melts (about 1 minute).
- Season the sauce with salt and pepper.
- Spoon the sauce over the steaks, then sprinkle with 1/4-1/3 cup crumbled blue cheese.
Wonderful sauce! This recipe could be used for chicken, pork or fish as well.