Here in the PNW, 100+ degree days are rare. We’re not equipped for it. Most places don’t have a/c. Most of the time, we just don’t need it. Yes, it would be nice, but it usually cools down enough at night to need a blanket. This week? Not so much. high 90s and 100+. Save this little girl from the PNW. Please don’t make me turn on a stove.
This recipe will help me reduce my stove time if nothing else! It’s GRILLED ribeye steak, so take that heat OUTSIDE! But the sauce should be done on the stove, but that’s only like 10-15 minutes of stove time. So that’s not bad. Check out this recipe for grilled ribeye with creamy sauce on the next page.
Don’t you just love summer? I definitely do, despite our heatwave right now. I love being able to be outdoors. I love being able to COOK outdoors and EAT outdoors. We don’t have the weird bug problems other places have, which is nice. This grilled ribeye with creamy sauce would be perfect for a nice family get together this summer.
Thanks to Ree at The Pioneer Woman for this recipe!
- 2 whole Ribeye Steaks
- 2 Tablespoons Butter
- 4 Tablespoons Butter
- 1 whole Very Large Yellow Onion, Sliced
- 1 cup Heavy Cream
- 1/2 cup Crumbled Blue Cheese
- Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.
- Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: The Pioneer Woman.