Ingredients:

• 8-12oz Steak, Ribeye preferred

• 1 cup red wine, something you would drink!

• 1/2 cup beef or chicken stock

• 1 cup Blue Cheese crumbles

• 1/4 cup heavy cream

• 3 tbsp butter divided

• 1 tbsp of Canola or Olive oil

• 1 tbsp black peppercorns

• 2 tbsp or 4 cloves garlic divided

• 1 tbsp shallots

​

Method:​

Cooking the steak

• Season the steak well with salt and pepper

• Heat a cast iron skillet to high heat,smoking hot

• Add oil to the skillet

• Lay the steak in the skillet away from you to avoid hot oil splashing on you

• Flip after a noticeable crust forms about 3 mins

• Add 2 cloves cut garlic and 2 tbsp of butter

• Baste the steak continuously with the butter and drippings of the steak

• Cook until desired doneness 140F is medium rare, approx 3-5 mins

• Set steak aside on a rack or plate to rest

​​

Wine and Blue Cheese Sauce

• Remove the excess fat from the skillet

• Let skillet cool to medium heat

• Add 1 tbsp butter and the shallots and 2 cloves cut garlic

• Cook until fragrant

• Add the wine and deglaze the skillet... blend the cooked bits from the skillet into the sauce

• Bring to a simmer to reduce into a sauce

• Add 1/2 cup of Blue Cheese crumbles 

• Add the beef or chicken stock

• Taste and season with salt and pepper as necessary

• When sauce is reduced by half, add the cream

• Add 1/2 of the remaining Blue Cheese crumbles

• Continue to reduce sauce until thickened to a point where you run your finger across a spoon in a line and no drips cross the line

• Strain the sauce into a sauce cup or serving device

• Serve the steak drizzled with the red wine sauce and remaining Blue Cheese crumbles sprinkled on top