Stinkin' Steak and Onions

From Ars Cookbook

Submitted by Thallium

This is a variation on the classic pan-seared ribeye.

Ingredients

• One rib-eye steak, about 1.5" thick (a single steak)
• Half of one white onion, Julienned or or sliced in to thin strips
• One half-cup of Gorgonzola, Roquefort or Bleu cheese
• One cup of canola or vegetable oil
• Fresh ground black pepper and kosher salt to taste

Preparation

1. Take out the steak and let it come up to room temperature.
2. Slice the onions.

Directions

1. Put a big (12" will do perfectly) cast-iron skillet in your oven on the middle rack; set the oven to 500° F.
2. Put the steak on a plate and brush oil to coat on both sides; sprinkle on fresh ground black pepper and kosher salt to taste (but remember, black pepper burns so don't overdo it!) on both sides and let the steak rest.
3. Put on good heat-resistant oven gloves and KEEP THEM ON.
4. Take the rocket-hot skillet out of the oven and put it on your range over High heat.
5. Take a pair of tongs and put the steak in the skillet for about 45 seconds; flip and sear the other side for 45 seconds.
6. Once both sides have been seared, turn off the range and put the steak in the oven for two minutes per side.
7. While the steak cooks, add about 1 Tbsp of oil to the pan and throw the onions in; season and cook them 'till they are done how you like them (which will happen quickly given the residual heat in the skillet).
8. Place the cooked onions in a bowl and cover them.
9. After both sides of the steak are cooked, very carefully plate and cover it tightly with foil. Turn on the oven's broiler and very carefully move the rack up to the top-most position, but make sure to leave room for the skillet to fit.
10. Carefully uncover the steak and place it back in the skillet; before putting it in the oven to broil, put the onions and cheese on the steak.
11. Place the skillet back in the oven and broil until the cheese is melted and golden brown.
12. Turn the oven off, take out the skillet and plate the steak, letting it rest for a few minutes.
13. Serve with a good red wine or nice strong ale.