My favorite ribe is steak cut because it is fully cooked and full of flavor. Absolutely by itself, but this combination of mushrooms, blue cheese and onions is also amazing. If I was allowed to, I ate every weekend.
4 x 225g rib steak
2 x onion – chopped
100 grams of blue cheese dice into cubes
– Stilton / Gorgonzola
4 x flat mushrooms – sliced
150 grams of fresh bread crumbs
Good sea salt and black pepper
Butter for each steak
Preheat to medium heat. Slowly heat a little oil in a medium saucepan. Add the reddish browns and cook continuously until dark brown. Once you start to hold the pot, add a little water and continue cooking until soft. Once ready, set aside to cool.
When the onion is cooked, add the mushrooms to a little oil and fry until cooked through. Prepare and refrigerate with onions.
Once the onions and mushrooms have cooled, take a large bowl and mix it with the blue cheese and bread crumbs.
Bring the steaks to room temperature before cooking. Brush with oil and grease each side with salt and pepper. Heat a large frying pan over a high heat and cook each side for 2 to 3 minutes. You should be given this medium rare steak. Eat smaller or longer depending on your preferences.
Just before the cooking time is over, add the butter and thyme, and toss to add to taste.
Remove from the oven and allow to rest for 5 minutes. Spoon over the blue cheese mixture and fry slightly until hot. Scatter with rocket leaves and serve.
Gary Townsend is head of One Devonshire Gardens in Hoven du Vine, Glasgow. To book, visit www.hotelduvin.com or call 0141 378 0385. Twitter @Chefgtownsend Instagram- @ chef.g.townsend