What a treat! Funnyman and I love blue cheese on ribeye, and with the addition of sweet jammy red onions, every mouthful is flavour-balanced just beautifully. I like ‘creamy’ blue Stilton as the mouthfeel is lovely – but if you can’t source it, try making a sauce instead by melting regular blue cheese in a small pan with a dash of double cream. These macros are based on using two large ribeyes (220g / 7.8oz whoppers), and truth be told – I couldn’t finish mine. It’s very rich. Funnyman, however, wolfed his portion down happily. Maybe this is one for the boys…! THIS RECIPE IS ACCOMPANIED WITH A VIDEO. (Scroll down to see it, and be sure to watch the blooper reel Funnyman slips in at the end!)
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Carbs 4.2g | Fat 64g | Protein 70g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Ribeye with Creamy Blue Cheese & Red Onion Relish (Keto)
For the ribeye
- 2 ribeye steaks
- salt and freshly ground black pepper
- 25 g (0.9 oz) unsalted butter, (or lard)
For the topping
- 10 g (0.4 oz) unsalted butter, (or lard)
- 1 (2.8 oz) medium red onion, peeled and finely sliced
- 1 tsp red wine vinegar
- 120 g (4.2 oz) creamy blue cheese
- sea salt flakes
- This dish takes 30 minutes to throw together, but you really should start the day before. Remove the ribeye from its packaging and place on a cooling rack set over a tray. Store uncovered in the fridge overnight. As Heston teaches us, "the cold, dry environment is good for this rudimentary method of dry ageing".
- Remove the steaks from the fridge 30 minutes before cooking: season both sides of the steaks with salt and freshly ground black pepper. Set aside while you start with the onions (as they need to cook low-and-slow).
- Start with the red onion relish . Heat the butter in a pan and cook the onions over low to moderate heat until the onions have completely softened. Add the red wine vinegar and continue to cook over a low heat until you reach a soft 'jammy' consistency. This can take up to 25 minutes.
- To cook the steaks, melt the butter in a griddle pan and fry the steaks until a dark crust forms on the outside. Be sure to flip the steaks every 20 seconds (another handy tip from HB). Cook until done to your liking. (However, if you are cooking it to well-done, I am not sure we can be friends...)
- Remove the steaks from the pan, and season with a pinch of sea salt flakes. Immediately top with the creamy blue cheese so it can melt a little. Allow the steaks to rest for about 5 minutes before serving. Top with the jammy red onions and serve with a lovely fresh salad on the side.
Watch the video (... with blooper reel!)
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 875Kcal / 3661kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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