Ingredients
- 2 Tbsp. unslated butter
- 1 swirl of olive oil
- 4 Ribeye steaks, about 2 inches thick
- coarse sea salt
- fresh ground pepper
- 1/3 cup finely diced shallots or red onions
- 1 large clove of garlic, minced
- 1/4 cup Sparkling or white wine
- 1/2 cup beef stock
- 5-6 sprigs of fresh thyme, leaves stripped from sprigs
- 1/2 cup heavy cream
- 1/4 to 1/2 cup crumbled blue cheese (according to taste)
- sprigs of thyme for garnish
- Pre-heated 375F oven
Preparation
Step 1
Heat the butter and oil together in a heavy skillet over high heat. Season the steaks with salt and pepper and sear them for 3-4 minutes a side, or until deep-brown on both sides and place on a baking sheet. Cook off remaining steaks in the same fashion if you need to cook in batches. Place the baking sheet with the steaks in your preheated oven for 12-15 minutes or until medium-rare (or medium). Remove from the oven, tent with foil and keep warm. Drain off any excess fat (all but a couple of Tbsps.).
In the same fry pan, reduce the heat to medium and add the shallots/onions and garlic and stir with a wooden spoon for 2 minutes. Now add the stock, wine and thyme and stir to pick up the brown bits then bring up to a simmer and reduce the sauce until it just coats the back of the wooden spoon. Add the cream and bring back to a simmer and reduce until the sauce is thick.
Add the crumbled blues cheese and stir in until incorporated into the sauce. Taste for seasoning and adjust accordingly. Serve steak with some sauce. crumbled blue cheese, some thyme sprigs for garnish a seasonal salad. Pair with an Argentine Malbec or a Pinot Noir.