Rib Eye Steak with Stilton Sauce

Total Time:
45 min
10 min
35 min

2 or 3 servings

  • 1/4 pound Stilton, softened (1/2 cup)
  • 1/2 stick (1/4 cup) unsalted butter, softened
  • 3/4 cup dry white wine
  • 2 teaspoons freeze-dried green peppercorns
  • 1/2 cup heavy cream
  • 2 teaspoons minced fresh parsley leaves
  • 1 1 -inch thick rib-eye steak (about 1 pound)
  • Watercress sprigs for garnish
  • In a bowl cream together the cheese and the butter until the mixture is smooth. In a saucepan boil the wine with the peppercorns until it is reduced to about 1 tablespoon, add the cream, and boil the liquid until it is reduced by half. Reduce the heat to moderately low, whisk the cheese mixture, a little at a time, into the cream mixture, and whisk in the parsley. Remove the pan from the heat and keep the sauce warm.

  • Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it cook the steak, patted dry and seasoned with salt and pepper, for 4 to 5 minutes on each side for medium-rare meat. (Alternatively, the steak may be broiled under a preheated broiler about 4 inches from the heat for the same amount of time.) Let the steak stand on a cutting board for 10 minutes and serve it, cut into thin slices, with the sauce and garnished with the watercress.

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