Ingredients
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3 tablespoons unsalted butter
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1 tablespoon olive oil, plus
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1 teaspoon olive oil
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1/2 red onion, thinly sliced
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1/2 yellow onion, thinly sliced
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salt
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fresh ground black pepper
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1 tablespoon crumbled blue cheese
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1/2 teaspoon Dijon mustard
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2 (3 ounce) rib eye steaks
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2 ciabatta or 2 other sturdy sandwich buns (don't use hamburger buns, good sturdy bread is best)
Instructions
- Heat one tablespoon of the butter and one tablespoon of the oil over medium and add both types of onion and a little salt and freshly ground black pepper; cook, stirring, until crispy and brown, about 15 minutes, then set aside.
- Mash together the remaining 2 tablespoons butter, the cheese and mustard and set aside.
- Rub the steaks with salt and pepper; heat the remaining 1 teaspoon olive oil in a medium cast-iron skillet over high heat; when very hot, add both the steaks and cook without disturbing for 2 minutes; flip and brown the other side for 2 more minutes- this will give you medium doneness but still pink meat.
- Place the steaks onto the roll bottoms, top each with half the butter mixture and then smother with onions; top with the roll tops and eat with ice cold, alcoholic beverages on a Friday evening.