Monday, September 3, 2012

A Non-Laboring Labor Day

I went to bed last night with big plans for today. Well, they really weren’t big plans, but they were at least plans to get out of the house. Just as soon as I do such though, there always seem to be alternative plans that aren’t taken into consideration. In the middle of the night last night, I woke up with a pesky sore throat. What I thought was just a regular sore throat has turned out to be my throat being on pure fire all day today. I drove to the medical center with hopes that at least one poor soul would be there today, but it was a ghost town. Therefore, I have made some new friends today….


Along with some orange juice, chicken noodle soup, and throat drops. Other than the stomach virus, there is nothing more irritating to have than the sore throat. I always dread it, and every time around this time of the year it peeks its ugly head out and threatens to destroy my throat. Maybe I can make it to the doctor some time tomorrow if there is no improvement.

Since I haven’t shared a recipe with you in a while though, I want to share with you a recipe I located on Pinterest that I tried on Saturday for our meal before the first college game of the year! Roll Tide!

Blue Cheese Buttered Steak with Bourbon Caramelized Onions


For the Steak:

4 8-ounce New York Strip Steaks
Kosher salt
Ground black pepper

For the caramelized onions:
1 large yellow onion, diced
2 tablespoons butter
1 tablespoon brown sugar
1/4 cup bourbon
1/2 teaspoon ground black pepper

For the butter:
1/4 cup blue cheese crumbles
3 tablespoons softened butter

Remove steak from the refrigerator and set aside to allow it to come to room temperature. Preheat your grill to the highest setting (around 500º F).

In a large skillet, melt 2 tablespoons butter on medium high and add onions. Stir occasionally until the onions caramelize and brown, about 5-8 minutes. Add brown sugar and stir for about a minute to combine with the butter and juices in the pan. Stir in the bourbon and black pepper, and reduce the heat to medium. Continue to cook, stirring frequently, for another 3-5 minutes until the bourbon cooks down and is absorbed by the onions. Turn off the heat.

Season both sides of the steaks with salt and pepper. Spray down the preheated grill grates with olive oil or cooking spray. Close the lid for one minute to allow the grates to heat back up. Place the steaks on the grill and close the lid. Cooking times will vary depending on the thickness of the meat. For medium doneness with 1-1/2″ steaks, flip the steaks to an empty part of the grill after about 2-3 minutes and close the lid. Allow the steaks to grill for another 2-3 minutes and remove to a plate and cover with foil to rest for at least 5 minutes. Adjust your cooking time to achieve your preferred level of doneness.

Mix together butter and blue cheese. Make a base for the steak to lay on by placing the marinated onions on the plate first. Then, lay the steak on top. Put a dollop of the butter and blue cheese mixture on top of the steak.

This recipe is not my own. It is totally from the website linked by the picture above. I strongly suggest that you try this with your steak. It was delicious. On the top of the steak, you taste the tang of the blue cheese, but on the bottom you get the sweetness. It puts your taste buds in to overload.

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