Rib Eye Steak with Stilton Sauce1
By Just A Pinch KitchenCrew
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- 1/2 lb
- stilton blue cheese, softened
- 1 stick
- unsalted butter, softened
- 1 1/2 c
- dry white wine
- 4 tsp
- green peppercorns
- 1 c
- heavy cream
- 4 tsp
- parsley, fresh minced
- ribeye steaks, 1 inch thick
1In a bowl cream together the cheese and butter until the mixture is smooth.
2In a saucepan boil the wine with the peppercorns until it is reduced to about 1 tablespoon, add the cream, and boil the liquid until it is reduced by half.
3Reduce the heat to moderately low, whisk the cheese mixture, a little at a time, into the cream mixture and whisk in the parsley.
4Remove the pan from the heat and keep the sauce warm.
5Preheat a grill pan.
6Pat steaks dry and season with salt and pepper.
7Grill steaks 4 to 5 minutes on each side for medium rare.
8Let the steak stand on a cutting board for 10 minutes.
9Slice thin and serve with the Stilton sauce and watercress.