The Pioneer Woman Cooks - Grilled Ribeye Steak with Onion Blue Cheese Sauce

A year ago, I literally stumbled across Ree Drummond's blog, "The Pioneer Woman Cook's" and I got lost in it for hours-- then days. Her blog is about more than just cooking-- it's about her life on a big cattle ranch in Oklahoma. She home schools her four children. She shares tips on how to use Photo Shop, and she's a very talented photographer. I've read her love story on how she (a city girl) met a cowboy in a smoky bar-- and how he swept her off her feet, called "Black Heels to Tractor Wheels". It's worth a few tissues to read through and it's on her blog. When I was in high school, I hung out with the Carmel Valley (California) cowboys, and that's where I got hooked on Wrangler jeans, cattle ranching and horses-- thus began my love obsession with wanting a horse of my own-- which turned into owning seven of them at one tme. (I still have one, though she's retired). So, I feel a connection to Ree for a few reasons-- she loves to cook and she's around horses and cattle. I also subscribe to her blog, so that I don't miss a single recipe.

What I love about The Pioneer Woman's recipes, is that they are user-friendly. Like me, she gives step-by-step photos so that anyone can follow along. (Her photos are far more professional than mine, though.) She's cooking for some hard-working cowboys, so this is hearty country cookin'. She's not afraid to use butter, and makes no apologies for it. She uses heavy cream, and so do I-- but not every day.I dont't like being out of that wonderful, creamy dairy product in my refrigerator. She does have a few girlierecipes, and a few that are more figure-friendly. (I usually skip those!)

When I spotted this very recipe several weeks ago, my mental taste buds were screaming "make this"! I finally got around to it-- when I had my husband, my son and his friend gathered together in our home. I made this on a weeknight and it is a very quick dinner.

Oh. I'm going to tell you about my new project and givewaway after the recipe. Don't cheat.Keep reading. You'll need a bib, because this is so darn good. Ready?

Start with Rib Eye Steaks. These are big beauties, so I only cooked two of them. Bring them to room temperature, if you can. It makes them cook more evenly. Season them with kosher salt (I never use table salt...ever!) and with fresh cracked pepper. Like "P-Dub" (Pioneer Woman's self -dubbed nickname), I use a cast iron skillet to cook steak (unless I have to to grill outside). I also own a cast-iron stove top grill--and that's what I used for this recipe. I use vegetable oil, because it has a higher smoke point than olive oil. You can use both, if you want.

This bleu cheese caught my eye, at my local COSTCO. It was less than $6.00 and I only needed a little bit...like 1/2 cup. Eyeball it.

Let's talk about caramelizing onion. Here's a little tip for those of you who don't own onion goggles (I use swim goggles), and onions make you weep. If you have time, pop an onion into the freezer for about 30 minutes-- no more than that! The juices will solidify so that you can cut onions without the tears! Slice up a very large onion-- more if you want.

In a skillet, with a little olive oil, cook the onion until it's brown-- you want them as close to the picture above. This can take at least 20 minutes, so I always start cooking the onions first.

Now, grill those beautiful rib eyes! Food Network's Bobby Flay once showed how easy it is to get grill marks. Lay the meat down at an angle, over the grill ridges. Halfway through the cooking time, turn it the other way. I grilled these about 6 minutes per side, but I always use a thermometer. I go for about 140F, knowing that the meat will continue to cook as it rests. We like our meat pink in the middle.

C'mon, meat and potatoes are meant for each other. So, I made P-Dub's famous Crash Potatoes. Oh, these are so good!

I should have taken a picture of the hungry men, gathered around, waiting for this dinner.








Here's are all three recipes: