Espresso Ribeye with Blue Cheese Fondue
This dish has so many flavor elements that play off each other that it’s simply scrumptious. First with the grass-fed, grain-finished and dry-aged Charolais beef from DeBruycker Charolais in Dutton, Montana. Second, is the Black Garlic Blue Cheese Fondue topping that brings that unctuous property.
Make this for your next dinner party, your guests will be delighted.
Ingredients
2-3 lbs, Bone-In Ribeye Steaks
2-3 TB, Montana Flavor to Savor Espresso Rub
SAUCE
1 TB Butter
1 TB AP Flour
1 cup half & half
1/2 cup Blue Cheese Crumbles
1/2 cup Reserve Aged White Cheddar, shredded
1/2 cup Sour Cream
2 TB Lemon Juice (approx 1 lemon)
2 cloves Black Garlic
1 tsp Fresh Cracked Pepper
1 tsp Kosher Salt
2 TB Scallion, for garnish
Preparation
Let bone-in ribeye come to room temp for an hour. Pat dry, season with Montana Flavor to Savor Espresso Rub on all sides. (My espresso rub has salt & pepper with 9 other ingredients. If using different brand you may need to add salt.) Let seasoned steaks sit at room temp for additional 30 minutes. Preheat grill & cook steaks to desired tempurature.
Make a roux with butter & flour over medium heat. Make a bechamel by adding salt, fresh cracked black pepper and 1/2 & 1/2. Whisk consistently while bringing to simmer. Reduce heat, add the cheeses & sour cream. Whisk while cheese is melting into bechamel, maintain heat at low so you don’t boil. Whisk continuously until smooth. Stir in the lemon juice & black pepper. Smash black garlic with the blade to make a paste. Then stir into sauce. Taste for seasoning, add more salt & more lemon juice if necessary.
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