Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Blue T-Bone with Sweet Onion Topping




Source of Recipe


Internet


Recipe Introduction


Blue cheese makes an elegantly traditional topping for a steak, particularly tasty when blended with sweet onions. The recipe calls for T-bone steaks-much like porterhouses except for a smaller section of tenderloin-but works well with heftier porterhouses or smaller strip steaks, cut like the T-bone from the short loin.



List of Ingredients




Four 1 to 1 1/4-pound T-bone steaks, 1 to 1 1/4 inches thick, at least choice grade

Kosher salt or other coarse salt
Sweet Onion Topping
2 large sweet onions, such as Vidalia, Maui, Texas 1015, or Walla Walla
1/4 cup unsalted butter
2 tablespoons vegetable oil
3 tablespoons dry red wine
1/2 teaspoon kosher salt or other coarse salt
3 ounces blue cheese, crumbled, at room temperature


Recipe



Sprinkle the steaks lightly with salt, cover them, and let them sit at room temperature for about 30 minutes.

Slice the onions in half from end to end. Slice each half into 3/4-inch to 1-inch wedges, cutting through the root end so that the wedges hold together. Melt the butter with the oil in a heavy skillet over medium-low heat. Add the onions to the skillet and gently turn them over in the butter to coat all sides. Cover the skillet and let the onions cook for 12 to 15 minutes, until crisp-tender with some brown edges. Uncover the onions and add the wine and salt. Raise the heat to medium-high and continue cooking until the onions color lightly and the excess liquid evaporates, frequently scraping up any browned bits from the bottom of the pan. Keep the onions warm.

Fire up the grill for a two-level fire capable of cooking first on high heat (1 to 2 seconds with the hand test) and then on medium heat (4 to 5 seconds with the hand test).

When grilling T-bones, it's important to keep the smaller, more tender section of the steak angled away from the hottest part of the fire. Grill the steaks uncovered over high heat for 2 to 3 minutes per side. Move the steaks to medium heat, turning them again, and continue grilling for 2 to 3 minutes per side for medium-rare doneness. The steaks should be turned a minimum of three times, more often if juice begins to form on the surface. If grilling covered, sear both sides of the meat first on high heat uncovered for 2 to 3 minutes; finish cooking with the cover on over medium heat for 5 to 6 minutes, turning the steaks once midway.

Transfer the steaks to plates, scatter blue cheese over each, top with the warm onions, and serve hot.