Ingredients:
3 tablespoons unsalted butter
1 tablespoon olive oil, plus
1 teaspoon olive oil
1/2 red onions, thinly sliced
1/2 yellow onions, thinly sliced
salt
fresh ground black pepper
1 tablespoon crumbled blue cheese
1/2 teaspoon Dijon mustard
2 (3 ounce) rib eye steaks
2 ciabatta or 2 other sturdy sandwich buns ( don’t use hamburger buns, good sturdy bread is best)
Directions:
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.
Servings: 2
Time preparation: 15 min.
Time total: 35 min.