Rib-Eye Steak with Blue Cheese and Walla Walla Onion Rings

My friend, Hank Davis, introduced me to the Rib-Eye steak.  Go figure, being the rare (raw) beef guy that I am.  Just never tried that cut before meeting Hank.  I secured a great rub recipe from Weber's Charcoal Grilling book, developed by Mike McGrath.  This months issue of Bon Appetit, includes recipes from their choice of the Top 10 Best New Restaurants.  Included is a recipe from the Laurelhurst Market in Portland, Oregon.  I am posting the recipes from Laurelhurst Market, but also including the rub created my Mr. McGrath.  Enjoy.

Ingredients

1-pound rib-eye steaks (each about 1 to 1-1/2 inches thick).  Each large steak should serve two people.  The steaks should be marinated overnight when using the salt and pepper rub used at the Laurelhurst Market.  The steaks should sit out for about 30 minutes to reach room temperature when using Mike McGrath's rub. Regardless of the seasoning method used, the steaks should achieve room temperature before grilling.  Also grilling steaks to the desired degree of doneness is an art.  Cooking for 8-10 (total cooking time) renders medium to medium rare.  I like my beef rare, so I would recommend no more than 7 minutes of cooking and let them rest for about 5 minutes.  The beef will continue to cook once taken off the grill.  So, be very careful.


Laurelhurst Market Rub

• Sprinkle steaks on both sides with course salt and freshly ground black petter.  Place on plate, cover and chill overnight.  

Mike McGrath's Rub

• 4 Teas. course Kosher salt
• 1 TB coaresly ground Black Pepper
• 1 Teas. dried Oregano
• 1 Teas. dried Thyme
• 1 Teas. paprika
• 1 teas. minced Garlic (you can create this rub for storage by not including the minced garlic at this time.  Add Garlic just before applying rub.  Also, mixing all of hte spices in a small food processor works great).
• Apply rub and let stand and rub infuse at room temperature for about 30 minutes.

Laurelhurst Market - Blue Cheese Butter

• 3 TB unsalted butter (room temperature)
• 3 TB crumbled American blue cheese (such as Point Reyes or Maytag)
• 1-1/2 Teas. finely grated lemon peel
• 1-1/2 Teas. chopped fresh Italian parsley
• 1 -1/2 Teas. freshly cracked Black Pepper

Walla Walla Onion Rings

• 1 cup cake flour
• 1/2 teas. coarse Kosher Salt
• 1/4 teas. baking powder
• 1/2 cup beer
• 2 TB vodka
• 1 large (12 oz) Walla Walla onion or other sweet onion (such as Vidalia or Maui), cut into 1/3 inch thick rounds, separated into rings. 
• Canola or peanut oil (for deep-frying)

Procedure

• Blue Cheese Butter - Using fork, mix all ingredients in small bowl.  Season with freshly ground black pepper.  Can be made 1 day in ahead.  Cover and chill overnight.  Let stand at room temperature for about 1 hour to soften before using.
• Steaks - Prepare barbeque medium-high heat.  Grill steaks to desired doneness.  Transfer to cutting board and let rest for a minium of 5 minutes.
• Walla Walla Onion Rings - Wisk flour, coarse salt and baking powder in medim bowl.  Add beer and vodka, whisk until just blended.  Pur enough oil into heavy large pot to reach depth of 2 inches.  Attach deep-fry thermometer to side of pot.  Heat oil over medium heat to 350 degrees F.  Working with 2 onion rings at a time, dip onion rings into batter. shake off excess.  Gently drop onion rings into hot oil.  Fry until deep golden, adjusting heat to maintain temperature, 2-4 minutes.  Transfer to paper towel. 
• The Dish - Cut steaks in half across grain.  Place 1 steak half on each plate.  Top with blue cheese butter and onion rings.  Enjoy.