BLACKENED RIBEYE with Buttermilk Onion Rings
Adapted from West Coast Prime Meats Cooks © 2015
Blue Cheese Peppercorn Sauce
- One and one-half tablespoons cracked black pepper
- Half-cup (four ounces) brandy
- Two cups demi-glace*
- One and one-quarter pounds crumbled blue cheese
*Demi-glace is reduced veal stock with a rich, meaty flavor. Find it in the frozen food aisle at some specialty grocers and online.
- In a sauce pan combine peppercorns and brandy and heat over high heat.
- When the brandy is hot, carefully ignite the brandy and let it burn out, cooking off the alcohol but leaving the brandy flavor.
- Add the demi-glace stock or package. Bring the sauce to a boil for 2 minutes and remove from heat.
- Vigorously whisk in the crumbled blue cheese to melt the cheese into the sauce. It should be slightly creamy and have a peppery, blue cheese flavor. Add more blue cheese or cracked black pepper if necessary. Keep warm.
Blackened Ribeye Seasoning
- Two ounces quality Spanish paprika
- Two tablespoons salt
- One teaspoon ground cayenne pepper
- One teaspoon ground white pepper
- One teaspoon black pepper
- One tablespoon granulated garlic
- One teaspoon granulated onion
- One teaspoon celery salt
- Half-teaspoon dried oregano
- Half-teaspoon dried thyme
Combine ingredients in a tight sealing plastic container or Ziploc bag and shake well to blend all the spices together; set aside.
Buttermilk Onion Rings
- Two jumbo Spanish onions, sliced crosswise in paper-thin rings
- Two cups buttermilk
- Three cups all-purpose flour
- One tablespoon salt
- One tablespoon pepper
- Four cups peanut oil for frying
- Steep the sliced onions in the buttermilk and refrigerate for 4 to 8 hours.
- Whisk the salt and pepper into the flour and set aside.
- Fill a deep cast iron Dutch oven or sauce pot halfway with peanut oil and heat on the stove top to a temperature of 350 degrees (use a candy or meat thermometer to monitor the oil temperature).
- Remove the onions from the buttermilk, drain thoroughly and separate into rings.
- Toss the rings gently in the seasoned flour to form a nice even coating, shake off any excess flour and fry the onion rings, a few handfuls at a time, in the hot peanut oil till golden brown.
- Remove the onions from the oil to a paper towel-lined bowl and toss with a pinch of salt to taste. Set aside and keep warm.
- Four 12-oz to 14-oz ribeye steaks (we use 1855 Angus)
- One tablespoon olive oil*
- Four ounces Damon’s Blackened Ribeye Seasoning (see recipe)
- Twelve ounces (one and one-half cups) Damon’s Blue Cheese Peppercorn Sauce (see recipe)
- Buttermilk Onion Rings, cooked (see recipe)
*A pomace or pure olive oil is fine, no need for extra-virgin olive oil.
- Heat a large 16-inch cast iron skillet on the stove over high heat till almost smoking hot.
- Lightly coat the ribeye steaks on both sides with the seasoning and shake off the excess.
- Brush the skillet with the olive oil, using a pastry brush (a paper towel also works).
- Place the steaks in the hot skillet for about 3 to 4 minutes per side for medium rare (see chef's note). Then remove from the skillet and set aside on a baking sheet on the stove top to keep warm.
- Place the cooked blackened steaks in the center of your plate, top with about 2 to 3 oz. of the Blue Cheese Peppercorn Sauce, place a small handful of the fried onion rings on the center of the top of the steak and serve with your favorite steakhouse sides. Enjoy!
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
Although contemporaries like Don the Beachcomber and Trader Vic’s have faded away, Damon’s Steak House continues to serve hearty steaks and sturdy rum cocktails...
If you do not have a hood over your stove and you would like your steak cooked longer than medium rare, I recommend you finish the steaks in a 400 degree oven. Otherwise, the oils from the cooked peppers may overwhelm the cook.