The Eye of the Tiger

The Eye of the Tiger


Rib-eye steak with braised onion and blue cheese

A recipe with this name – it’s got to be a hit! For the right punch, you don’t need that many ingredients: Braised red onions, melted blue cheese and a hearty chunk of beef. And what could be a better fit than the rib-eye?

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Serves 2-3
500 g
Argentinian entrecôte, in steaks
medium-sized red onion
60 g
blue cheese, e.g. Gorgonzola or Stilton
spring onions
sea salt
freshly ground black pepper

Ingredient Tips

Hot Tip
Temperatures of up to 900°C can be achieved using the sear burner. This results in a crispy crust and perfect barbecue flavour.
Hot Tip
To get that special smoky flavour, fill the smoker box with suitable smoker chips. This is a simple way to transform your Pro S3 into a smoker..


Pre-heat the sear burner and the grill. When using the 3-burner gas grill, leave out the middle; with the 2-burner gas grill, set one of the two sides to approx. 185°C.
Cut the red onion in half without peeling and place it (cut side down) on the grill, with the skin still on.
Pre-grill the steak on the sear burner for approx. 90 seconds per side. Then move it over to the grill and place on the grate, which has been heated indirectly. Fit with core temperature probe if desired.
Press the roasted onions out of their skins and break them up with a knife if necessary. Then spread the onions over the steak, before adding the blue cheese on top. Finally, add a pinch of sea salt. Close the lid again.
After 4-6 minutes, the steak should have a core temperature of approx. 52-55°C and the blue cheese should already be melted.
Leave to rest for around 4 minutes. Then carve, before adding salt and freshly ground black pepper. Enjoy!
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