Rib-Eye Steak with Blue Cheese Butter and Walla Walla Onion Rings

 Photograph by Elinor Carucci

This was our send off to summer and it was… when I woke up this morning it was 50 degrees. Yikes – way too early for that!

This recipe is from Laurelhurst Market, a restaurant in Portland that is part steakhouse and part butcher shop.

I have always been a fan of onion rings and these were no exception. Sad to say it’s just another weekend cheat…but you have this great recipe to look forward to next weekend.

Bon Appetit!

Steaks:

• 2 1-pound rib-eye steaks (each about 1 to 1 1/4 inches thick)

• Coarse kosher salt

Blue Cheese Butter:

• 3 tablespoons unsalted butter, room temperature

• 3 tablespoons crumbled American blue cheese (such as Maytag), room temperature

• 1 1/2 teaspoons finely grated lemon peel

• 1 1/2 teaspoons chopped fresh Italian parsley

• 1 1/2 teaspoons freshly cracked black pepper

Walla Walla Onion Rings:

• 1 cup cake flour

• 1/2 teaspoon coarse kosher salt

• 1/4 teaspoon baking powder

• 1/2 cup beer

• 2 tablespoons vodka

• Canola or peanut oil (for deep-frying)

• 1 large (about 12 ounces) Walla Walla onion or other sweet onion (such as Vidalia or Maui), cut into 1/3-inch-thick rounds, separated into rings

Preparation

Steaks:

• Sprinkle steaks on both sides with coarse salt and freshly ground black pepper. Place on plate; cover and chill overnight.

Blue Cheese Butter:

• Using fork, mix all ingredients in small bowl. Season with freshly ground black pepper.

• Prepare barbecue (medium-high heat). Grill steaks to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer steaks to cutting board; let rest 5 minutes.

Walla Walla Onion Rings:

Meanwhile, whisk flour, coarse salt, and baking powder in medium bowl. Add beer and vodka; whisk just until blended. Pour enough oil into heavy large pot to reach depth of 2 inches. Attach deep-fry thermometer to side of pot; heat oil over medium heat to 350°F. Working with 2 onion rings at a time, dip onion rings into batter; shake off excess. Gently drop onion rings into hot oil; fry until deep golden, adjusting heat to maintain temperature, 2 to 4 minutes. Transfer onion rings to paper towels. Repeat with remaining batter and onion rings.

Cut steaks in half across grain. Place 1 steak half on each of 4 plates. Top with blue cheese butter and onion rings.