RIB-EYES WITH WHISKEY BLUE CHEESE SAUCE AND MUSHROOMS
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.
Provided by Kittencalrecipezazz
Categories Steak
Time 1h25m
Yield 2 steaks
Number Of Ingredients 11
Steps:
- 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.
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