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?
A classic beef cut: Everything you need to know about the rib-eye
The rib-eye is cut from the upper rib section and is also known as entrecôte. Known as the “rib-eye”, the American cut is taken from the high rib area. The French cut Entrecôte (“entre = between” and “côte = rib”) is taken from the intermediate rib.
The rib-eye likes to be cut thick and, therefore, easily withstands temperatures of up to 900 degrees. As described in the recipe, it is, therefore, perfect for the sear burner that comes with the Professional PRO Line gas grill. The meat simply goes straight onto the sear burner without preparation – watch out, things can get hot!
Want to know more about how else you can prepare the rib-eye? And do you want to know how the rib-eye becomes a tomahawk steak? We’ve put this together on our page about the Rib-Eye.
Ingredients
- 500 g Argentinian entrecôte, in steaks
- 1 medium-sized red onion
- 60 g blue cheese, e.g. Gorgonzola or Stilton
- 2 spring onions
- sea salt
- freshly ground black pepper
Directions
1
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.
2
Cut the red onion in half without peeling and place it (cut side down) on the grill, with the skin still on.
3
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.
4
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.
5
After 4-6 minutes, the steak should have a core temperature of approx. 52-55°C and the blue cheese should already be melted.
6
Leave to rest for around 4 minutes. Then carve, before adding salt and freshly ground black pepper. Enjoy!
Suggested for this recipe
Art. No. # 140919
Professional PRO S 2
Art. No. # 140920
Professional PRO S 3
Art. No. # 140921
Professional PRO S 4
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