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…!
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Carbs 4.2g | Fat 64g | Protein 70g
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Exciting news for foodies: Monya’s cookbook KETO KITCHEN (published by Kyle Books, London 2020) is coming to the market this summer. Its currently available to pre-order on Amazon.
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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.
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Calories 875Kcal / 3661kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’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 for you.
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