I do usually during the summer. My own brie and blue cheese. I make a lovely sauce that goes wonderful with ribeyes.
- 16 whole Ribeye Steaks (inch thick and yes you will not stop at 1)
- 4 sticks Butter
- 8 whole Very Large Yellow Onion, Sliced
- 8 cup Heavy Cream
- 2 cups Crumbled Blue Cheese
- 2 cups Crumbled Brie Cheese
- splash of olive oil
Drizzle both sides of the steaks in olive oil then Salt and pepper both sides of the steaks. Place on grill and cook till medium rare. Depending on size and cooking method time varies. Over red coals, 6 minutes on the first side, after turning they get cooked for 4 minutes. They then sit for 10 minutes after comming off the grill. I check with a meat thermometer after they sit, and look for a temp between 130° to 135°F.
Saute onions in butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese and brie until melted. Pour this onto 8 plates evenly, and top with 2 steaks per plate.
I dare you to eat just 1 steak!