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Pan-Roasted Rib-Eye Steaks over
Gorgonzola Vidalia Onions

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La Belle Cuisine

Pan-Roasted Rib-Eye Steaks over
Gorgonzola Vidalia Onions
Todd English, Olives, Boston, MA
Food & Wine Magazine's America's Best Chefs
Food & Wine Books, Editorial Director: Judith Hill,
1995, American Express Publishing Corp.

“Sweet Vidalia onions (from Vidalia, Georgia) appear in grocery stores across
the country from May through June. Of course, you can use other sweet onions
(such as Maui) or sweeten plain white or yellow onions with a pinch of sugar.”

Chef’s Wine Suggestion – This hearty dish deserves a bold wine. Try one based
on the typically earthy, peppery syrah grape, such as a five-year-old Côte Rôtie
from France or a Shiraz from Australia.

Serves 6

4 Vidalia onions, unpeeled
2 tablespoons olive oil
2 teaspoons salt
1 1/8 teaspoons fresh-ground black pepper
2 tablespoons butter
2 ounces smoked ham, chopped
(about 1/2 cup)
1 cup heavy cream
2 teaspoons chopped fresh rosemary, or
1/2 teaspoon dried, crumbled
2 scallion tops, chopped
2 1/2 ounces Gorgonzola cheese, crumbled
(about 1/3 cup)
6 rib-eye steaks (about 10 ounces each),
about 1 1/4 inches thick

1. Heat the oven to 375 degrees F. Put the onions on a baking sheet. Rub them with 1 tablespoon of the olive oil and sprinkle with 1/4 teaspoon
of the salt and 1/8 teaspoon of the pepper. Bake the onions, turning
them two or three times, until they are slightly soft when pressed,
about 35 minutes. When the onions are cool enough to handle, peel
them and cut into thin slices.
2. In a large frying pan, heat the butter over moderate heat. Add the onions, ham, and 1 1/4 teaspoons of the salt. Cook, stirring occasionally, until
the onion slices are softened but still slightly firm in the center, about
10 minutes.
3. Add the cream, rosemary and scallion tops and cook until thickened,
about 5 minutes. Stir in the Gorgonzola and heat until the cheese is
melted and smooth.
4. In a large cast-iron skillet or other heavy frying pan, heat the remaining
1 tablespoon oil over moderately high heat. Sprinkle the steaks with
the remaining 1/2 teaspoon salt and 1 teaspoon pepper. Add the steaks
to the pan and cook for 4 minutes. Turn the meat and cook to your
taste, about 4 minutes longer for medium rare. Transfer the steaks to
a carving board and leave to rest in a warm spot for about 5 minutes.
Cut the steaks into diagonal slices.
5. Reheat the onion mixture if necessary. Spoon onto six plates and top
with the sliced steaks.
 

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