Steak over Blue Cheese Onions

I will legitimately eat anything that has blue cheese in it. Or on it. Or around it. Even salad. And you know I hate salad.

I especially lose my mind over blue cheese when it’s melted. It’s so rich and creamy and delicious and makes me forget all of life’s problems. Pair it with a vidalia onion and steak? Done and done.

When I originally saw this recipe I figured it would be a perfect healthy dinner! Then I started calculating calories and realized I know nothing about anything. That blue cheese, cream and hidden 6 Tbsp of butter add up fast! So while this ended up being a Crumble recipe after all, it was still an absolutely phenomenal dinner!

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STEAKS OVER BLUE CHEESE ONIONS

So before we start digging into this recipe you should know three things.

1. We used filet mignon for this dish. Not because we’re fancy. Because it was already in our freezer. We decided strip steak or ribeye would work better for this dish (which is what the original recipe called for) because the meatier flavor would pair better with the onions. But you can use filet if you want! It’s still obviously delicious.
2. I used a vidalia onion because during vidalia onion season all I eat is vidalia onions. Seriously. I eat no other foods. Just onions all day. You can use a large yellow onion instead if it’s not vidalia season!
3. If you’re making this dish for a food blog, let the steak rest for at least 5-10 minutes before plating it over the onions. Otherwise it will bleed all over your beautiful white onions and you’ll have to crop out part of your picture…just…a totally random suggestion. 🙂 We were so antsy to dig into this dish we couldn’t even wait 3 minutes!

Alrighty, let’s start cooking!

This is kind of a two part recipe, as you’ll be cooking the onions and steak separately. You can cook the onions first and then start the steak if you’d like. A little extra time over heat won’t kill the onions! You can also make them simultaneously if you’re good at that kind of multitasking wizardry. Or, if you’re like me, you can have your spouse (or roommate, or mom, or sibling, or random person) make the steak while you make the onions. Teamwork makes the dreamwork! 

Begin by slicing one large vidalia (or yellow) onion into thin slices and heating a large skillet over high heat. Melt 4 Tbsp of butter into skillet then toss in onions. Cook until translucent, about 10 minutes.

Reduce heat to a simmer and add in 1 C of heavy cream. Allow mixture to simmer until cream is reduced in half, about 5 minutes.

Add in 1/2 C blue cheese and stir until melted. Congratulations, you just whipped up the highest quality steak bed that has ever existed. And even though it looks like a giant pan of fettucini alfredo, it’s actually so, so much better!Meanwhile, liberally salt the steaks and allow them to reach room temperature. Heat a grill pan (or skillet with a little olive oil) over very high heat. Once you sprinkle a little water into the pan and it sizzles, then the pan is ready for the steak.

Add pepper to each side of steak and add to pan. Allow to cook until internal temperature is 140-145 for medium rare, 150-160 for medium, flipping once while cooking. Timing will vary based on thickness of steak, of course! I highly recommend using this electronic meat thermometer. It’s one of my new favorite kitchen tools now that I am cooking up some more fancy meats!

Once steak approaches its final temperature, add 2 tbsp sliced butter on top until melted.

Allow steak to sit for 5-10 minutes before slicing and serving over generous portion of onions. I used a coconut sized onion so we had enough for 4 servings. Which was awesome because the leftover onions are even more flavorful and creamy than when they were fresh out of the skillet!

Enjoy! 🙂

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 **Recipe from The Pioneer Woman

 What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!