Rib-Eye Steaks with Gorgonzola Butter and Crispy Sweet Onion Rings

Name: Rib-Eye Steaks with Gorgonzola Butter and Crispy Sweet Onion Rings
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters buttermilk; 946 milliliters canola oil (for frying); 2 Tbsps chopped fresh parsley; 2 heads garlic, top 3/4 inch cut off to expose cloves; 3 Tbsps garlic powder; 57 grams 1/3 cup crumbled Gorgonzola cheese (about; 2 teaspoons ground black pepper; 2 Tbsps olive oil; 3 Tbsps onion powder; 2 kilograms rib-eye steaks; 2 teaspoons salt; 2 sweet onions (such as Vidalia or Walla Walla), thinly sliced into rounds, then separated into rings; 710 milliliters unbleached all purpose flour; 118 milliliters (1 stick) unsalted butter, room temperature

Rib-Eye Steaks with Gorgonzola Butter and Crispy Sweet Onion Rings might be just the main course you are searching for. This recipe serves 6. This recipe covers 46% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 72g of protein, 83g of fat, and a total of 1310 calories. If you have onion powder, canolan oil, garlic powder, and a few other ingredients on hand, you can make it. It is perfect for valentin day.

Instructions

Preheat oven to 350°F.

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Oven

Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil.

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Olive Oil

Garlic

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Aluminum Foil

Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork.

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Garlic

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Oven

Bowl

Mix in butter, cheese, and parsley. Season with salt and pepper.

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Salt And Pepper

Parsley

Butter

Cheese

Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.)

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Gorgonzola

Butter

Wrap

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Plastic Wrap

Cut into 1/2-inch-thick rounds.

Pour buttermilk into large bowl.

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Buttermilk

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Bowl

Add onion rings; toss to coat.

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Onion

Let stand 1 hour, tossing occasionally.

Mix flour, onion powder, garlic powder, salt, and pepper in another large bowl.

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Garlic Powder

Onion Powder

Pepper

All Purpose Flour

Salt

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Bowl

Preheat oven to 350°F.

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Oven

Pour enough oil into heavy large skillet to reach depth of 3 inches.

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Cooking Oil

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Frying Pan

Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes.

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Buttermilk

All Purpose Flour

Onion

Shake

Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings.

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Onion

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Baking Sheet

Paper Towels

Oven

Brush steaks with olive oil; sprinkle with salt and pepper.

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Salt And Pepper

Olive Oil

Steak

Heat 2 large nonstick skillets over medium-high heat.

Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare.

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Steak

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Frying Pan

Serve with Gorgonzola butter and onion rings.

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Gorgonzola

Butter

Onion

Equipment

Ingredients

Servings:

710milliliters

buttermilk 946milliliters

canola oil (for frying)2Tbsps

chopped fresh parsley 2heads

garlic, top 3/4 inch cut off to expose cloves 3Tbsps

garlic powder 57grams

1/3 cup crumbled Gorgonzola cheese (about 2teaspoons

ground black pepper 2Tbsps

olive oil 3Tbsps

onion powder 2kilograms

rib-eye steaks 2teaspoons

salt 2

sweet onions (such as Vidalia or Walla Walla), thinly sliced into rounds, then separated into rings 710milliliters

unbleached all purpose flour 118milliliters

(1 stick) unsalted butter, room temperature

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Maddalena Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.