Reverse Seared Ribeyes with Onion Blue Cheese Sauce

Reverse searing steaks on the Grill Dome kamado consists of cooking the steaks over indirect heat then finishing them with a quick high-heat sear.  It’s a great method for cooking perfect steaks.  This recipe calls for an onion blue cheese sauce that though somewhat on the unhealthy side…is ridiculously good on steaks and a must try 🙂  Full recipe and video below.

Instructions:

1. Buy some thick ribeyes (bone-in or boneless) preferable at least 1.5″ thick.
2. Sprinkle kosher salt on both sides and let the steaks rest at room temp for 1 hour.
3. Preheat the Grill Dome anywhere between 225° – 275° with the Indirect Cooking Rack in the down position, the Main Cooking Rack, the Half Moon Rack and the Half Moon Ceramic Stone.
4. Cook the steaks on the Half Moon Rack until the internal temp is about 15° – 20° below your target temp. Pull them at that point and sit them aside without covering.
5. Remove the Half Moon Rack, Half Moon Stone and Main Cooking Rack. Open both top and bottom vents wide open and crank the Dome temp up to a searing temp of 700° – 800°.
6. Making sure to always burp the Dome at searing temps…cook the steaks for 45 seconds – 1 minute per side.
7. Pull and let rest for 5 – 10 minutes.

Onion Blue Cheese Sauce (original recipe created by The Pioneer Woman – http://thepioneerwoman.com/cooking/2009/09/grilled-ribeye-steak-with-onion-blue-cheese-sauce)

1 onion (sliced)
1/2 stick butter
1 cup heavy cream
1/2 cup blue cheese crumbles

Melt butter in cast iron skillet over med-high heat. Add onions and cook until nice and caramelized. Add heavy cream and reduce until nice and thick. Add blue cheese and stir until crumbles have melted.

Spoon some of the onion blue cheese sauce onto a plate and place a ribeye on top.  Enjoy!