Pan-roasted rib eye with gorgonzola vidalia onions

For years I stopped serving beef because a) I got bored with cooking it and b) our customers were either too bored or too afraid to eat it. Things came full circle, as they always do, and once again it has become part of my repertoire. I always joke that when Olives' tenure is done, I'll convert it into a steakhouse, with this dish as the star attraction.

Like foie gras, this shamelessly rich dish is one of the great indulgences, best saved for special occasions.

Rib eye of beef, also known as prime rib, is a boneless cut from the rib portion. You can substitute New York strip steak.

Serves 4

Gorgonzola vidalia onions:
2 tablespoons unsalted butter
Roasted Vidalia Onions (see recipe below; you can substitute any sweet white onion), thinly sliced
1/2 cup chopped smoked ham
1 cup heavy cream
2 teaspoons chopped fresh rosemary leaves
2 tablespoons scallion greens
1/3 cup crumbled Gorgonzola cheese
1 tablespoon olive oil
4 10-ounce rib-eye steaks
1 teaspoon kosher salt
1 teaspoon black pepper

To make the onions: place a large skillet over medium heat and when it is hot, add the butter, onions, and ham, stirring well after each addition. Cook until lightly caramelized, about 8 minutes.

Add the cream, rosemary, and scallions, stirring well after each addition, and cook until the mixture begins to reduce, about 5 minutes.

Meanwhile, place a large cast-iron skillet over medium-high heat and when it is hot, add the oil. Sprinkle the steaks with the salt and pepper. Add the steaks to the pan and cook for about 4 to 5 minutes on each side for medium-rare.

Add the Gorgonzola cheese to the onion mixture and cook until just heated through.

Slice the steaks on the bias and serve on top of the Gorgonzola onions.

Roasted Vidalia Onions

I love onions. Probably the most democratic vegetable on earth, they cross every border and culture. I can think of no cuisine that does without them -- and I certainly wouldn't want to.

Roasting is a wonderful alternative to sautéing onions. It adds another dimension to the flavor, making the onions both sweeter and richer. These onions can be sliced and used for sautéed onions in any dish or used for PanRoasted Rib Eye with Gorgonzola Vidalia Onions (see above) or in Roasted Onion Soup. Or simply serve them as a side dish drizzled with Walnut Romesco. If using for the soup, add to the sautéed leeks and proceed.

Makes 4 onions

4 Vidalia, Bermuda, Walla Walla, or Texas Sweet onions, unpeeled
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary leaves or 2 teaspoons dried rosemary
1 teaspoon kosher salt
1/2 teaspoon black pepper

Preheat the oven to 450 degrees.

Sprinkle the onions with the oil, rosemary, salt, and pepper. Place in a roasting pan or heavy skillet in the oven and roast for 20 minutes. Reduce the heat to 250 degrees and roast for an additional 45 minutes.

When the onions are cool enough to handle, peel them. They can be used immediately or refrigerated for up to 1 week.

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R E C I P E S :

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Garlic scampi and panfried cornmeal-crusted beefsteak tomatoes
Gorgonzola-stuffed figs with balsamic glaze
Roquefort Caesar Salad
Everyday Polenta
Lobster Bolognese
Roast Chicken with Herb and Lemon Paste
Pan-roasted rib eye with gorgonzola vidalia onions
Artichoke-crusted salmon with mint vinaigrette
Strawberry Rhubarb Crumble

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