Let’s take a moment and talk steak. More pointedly, how about those ribeyes? Buttery, tender goodness that pleases any steak lover. And when you put those babies to high heat, the fatty ends transform into flavorful morsels that burst with candied perfection in your mouth. Only well-cooked quality bacon might win in a gristle-taste off.
I’ll be honest, As much as I have a drool-inducing obsession with crispy, fatty meat, I don’t enjoy it that often. My jeans are thankful for that. Anyone who has seen me eat at a steakhouse knows I can put away a 26-ouncer. Actually, it’s probably one of the only ways to get me to stop talking. To make it worse, when I “do” a steakhouse ribeye, I like to dip it into hollandaise sauce. Yes, please let me sink my fatty steak into egg yolks. I think my heart will appreciate that.
Anyhow, now and then, the cave girl in me needs her steak. And, that primal craving recently happened. So, I headed to Sudbury Farms and grabbed a big fat ribeye destined for my grill!
In the summertime, one of my favorite ways to prepare steak is stuffing it with fresh herbs from my garden and crushed garlic. I also wanted something yummy to grill on the side. I decided to try stuffing onions. Something I’ve seen but never made.
What would be the common denominator to tie the two recipes together? A friend told me once about how coating a ribeye in sugar created a succulent caramelized crust. So, I took that idea and ran with it. Except, I used honey.
So, without further introduction, here is the lowdown on how to make honey herb-stuffed ribeyes, with blue cheese butter,, and honey grilled onions.
Grilled Ribeye Recipe
- At least a 20-ounce bone-in ribeye, freshly cut
- Fill a bowl with every fresh herb you can find. I used sage, basil, rosemary, thyme, and cilantro
- 2 Minced garlic cloves
- 1 Tablespoon olive oil
- 2 Tablespoons of raw honey
- Salt and pepper
- Before you prepare the steak, your onions should already be on the grill. They will take about 40 minutes.
- Salt and pepper the meat at room temperature.
- Finely chop the herbs and mix with olive oil, minced garlic, salt, and pepper
- Take a knife and create a few holes sporadically in the steak.
- Using your fingers, push the garlic herb mixture into these holes. Do this on both sides of the steak.
- Spread the honey over the steak, concentrating on the fatty areas and herbs.
- For a medium steak, grill for three minutes with the grill shut. Then turn 45 degrees and cook for another three minutes. Flip the steak and cook for four minutes. If the fat is still thick, cook a minute or so longer. Transfer to a plate and top with blue cheese butter. Cover.
Blue Cheese Honey Butter
- A couple of pats of butter
- About a 1/4 cup of mild blue cheese. I love Saint Agur for most of my veined cheese needs. It’s soft, yet a hard worker for your salads or recipes. There’s a perfect balance of sweet, salty, and tang that makes my mouth happy. In fact, when it’s in the fridge, I grab bites when no one is looking. (Oops!) Anyhow, do make sure it is ripe, and take it out to soften.
- 2 Tablespoons of butter.
- Whip these three gifts from the gods until they are like a nice Ben & Jerry’s ice cream texture.
- Cover and set aside until it’s time to watch it melt all over that juicy ribeye. I realize, it doesn’t look amazing, but I actually could eat it as if it were ice cream. Shhh!
Wood-Grilled Stuffed Onions
- Your favorite grilling planks
- Two medium-sized Vidalia onions
- A tablespoon of those fresh garden herbs
- A tablespoon of honey
- A tablespoon of olive oil
- A tablespoon of mascarpone cheese
- 2 Tablespoons of gluten-free breadcrumbs
- A few shavings resulting from hollowing out your onions.
- Salt and pepper
- Just because this wasn’t the main event, we didn’t lead with it. But, the onions will take the longest to cook. So, start these before anything else. You also need to start soaking your planks early in the day, so they do not burn.
- Cut the top and bottom off the onion and peel off the outer layer.
- Using a spoon (preferably a grapefruit spoon) hallo out the middle of the onion, but not all the way to the bottom. Save a few of the shavings and mix with the breadcrumbs.
- Mix the herbs, honey, and mascarpone.
- Now combine the herb and breadcrumb mixture.
- Stuff the mixture into the onions and drizzle with a little olive oil, honey, and sprinkle some salt and pepper.
- Wrap in tinfoil, leaving the bottom exposed. Place on wood planks.
- Cook on the grill for about 40 minutes, or until the outside layer is tender and starting to turn translucent. Start grilling the steaks after the onions have been cooking for about 30 minutes.
- For the last 10 minutes, remove the tinfoil, allowing the outer layer to bubble.
Put them all together, and what have you got