A couple of weeks ago was my anniversary, and with my new-found stay-at-home-mom status we didn't want to spend the money to go out. Plus, we had plans the weekends before and after so it was just easier this way.
I found a recipe by the Pioneer Woman (Love her!) that I decided to modify. Now, in her recipe she uses blue cheese. She says to try the recipe using blue cheese even if you don't like it normally....well, I just couldn't do it. I've never been a huge fan. I am, however, a fan of feta. Yummy! I also wanted to spruce up the steak with a little rosemary (discovered this trick a few weeks prior). I hope you enjoy it!
The very first thing you need to do is turn on Frank Sinatra and then pour yourself a glass of white wine. I don't know why, but I'm a firm believer that any cream sauce requires Frank and a glass of white wine.
Ok, now you want to season your room temperature steaks with the olive oil, salt and rosemary. (The recipe only calls for two steaks, but I had three so I went ahead and made all three. It just meant there was less sauce per steak.)
If you are going to serve this with mashed potatoes as I did, you will want to peel, chop and get them started while the salt and rosemary have a chance to flavor the steak.
Add the butter to the pan you are going to use to cook the steaks in. Only after the butter has melted and the pan is hot, do you want to place your steaks in the pan. You want them to get a nice, crisp brown on either side quickly to seal in the juices. Then you will cook them for 4+ minutes on either side depending on the thickness and how well you like yours done.
Next add the butter to a deep pan to start the cream sauce.
While the butter is melting you want to chop your onion. First, cut the ends off and the cut the onion in half so that the onion makes a sort of rainbow shape when you lay the flat end down. Make sure to peel the outer layer of the onion off.
After the butter has melted, add the onions and cook them until they are soft and caramelized.
Once your onions have caramelized, add the cream. When the cream starts to thicken, add the feta and stir until it is all melted.
After the feta has melted remove from heat. Let your steaks rest while you mash your potatoes. To serve, make a bed of potatoes, place the steak on top and then smother with the delicious sauce.
Besides the mashed potatoes, I also served roasted Brussels sprouts with feta.
Prep Time: 10 minutes
Cook Time: 25 minutes
- 2 Ribeye steaks
- 3 Tablespoons salted butter
- 1 Sprig fresh rosemary
- 1 Tablespoon olive oil
- Course Salt
- 4 additional Tablespoons salted butter
- 1 Large yellow onion
- 1 cup Heavy cream
- 1/2 cup feta cheese
Drizzle the olive oil on both sides of your steaks. Rub both sides with the course salt and the leaves from the rosemary. Melt the 3 tablespoons of butter in a large skillet. Sear either side of your steaks and then cook on a lower temp to your desired "wellness," making sure to turn occasionally.
Melt the other 4 tablespoons of butter in a different skillet. Add your onions and saute until they are caramelized (about 5-7 minutes). Reduce the heat to low and pour in the cream. Cook until the cream starts to get a little thicker (3-5 minutes). Add the feta cheese and stir until it is all melted. Remove from heat.
Place the steaks on top of mashed potatoes or simply on your plate and cover generously with the sauce.