You will often hear me say " A great steak doesn't need anything but salt and pepper". A succulent new york striploin or juicy rib eye can usually stand alone with out the help of a sauce or rub of some sort. The T bone that you sink your teeth into and voraciously gnaw on the bone afterwords is also fine left alone but....
Some times you just want to switch it up a little. A bbq rub, a compound butter, a wine reduction or just about anything else you can think of to trick your taste buds into thinking they are somewhere they haven't been before. This all sounds fascinating but you just want to get your big steak off the grill and start chomping on it right?
All meat should me rested slightly after grilling to allow the juices to redistribute into it so that it maintains its wonderful moisture and tenderness. It is in this short waiting period that you will have enough time to make this incredibly luscious sauce to smother your beautiful piece of meat.
This quick sauce transforms steak into steak! When your steaks are resting they will leave some juices behind on the plate which are a key ingredient in this sauce. The addition of this juice to some caramelized onions quickly braised in beer and smothered in a creamy, ooey , gooey, tangy blue cheese will have your next steak dinner doing a graceful ballroom dance on your taste buds.
Choose steaks of your preference for grilling
1 medium size onion, thinly sliced
1 beer ( I used a dark beer)
3 Tbsp crumbled blue cheese
1 Tbsp butter
Drippings from grilled, rested steaks
Salt and pepper as needed
Extra virgin olive oil
Plate the steaks and smother with the sauce. Serve immediately
*** This sauce also works great with grilled chicken and pork***