Get your grill ready for a perfectly grilled steak sitting on a bed of bourbon caramelized onions and topped off with blue cheese butter.
This weekend we finished our patio. Well, that’s not entirely true. We finished the main structural pieces that pull the patio space together. There are still plenty of other pieces that need to come together before the project can be signed off on. Still, we have an actual outdoor space to occupy for the first time in the last five years, and it’s a nice feeling.
As it were, patio completion coincided with my daughter’s last supper. Well, for a while anyway. Braces went on early this morning, which stretched nearly to the afternoon, and while her teeth weren’t smarting too much just a few minutes ago when I dropped her off for the last hour of school, I know from experience that it will be a while before she is indulging in foods that require a significant amount of chewing.
A steak dinner seemed like the best solution to both christen in the new patio space, as well as to give Kiera a proper meal before we break out the blender and suck down some wheat grass. (Check and check on that front.)
A can of Bush’s Bourbon and Brown Sugar Grillin’ Beans served as the impetus for our meal, which led to spiking the caramelized onions with a bit of bourbon flavor and topping off our steak with a healthy dose of salty blue cheese to combat the sweetness. A few bold condiments to complement the steak, a side of beans, and a giant salad, and we’re moving into a summer of outdoor eating.
“Grillin’ Bold this Memorial Day? Bush’s has the beans for it. Come join the cookout with Cookin’ Canuck and Hoosier Homemade sponsored by Bush’s Grillin’ Beans.” Link up for your chance to win! I’m linking up this juicy steak dinner, and I can’t wait to see what you come up with.
Disclosure: I’m working with Bush’s Grillin’ Beans. That means I am compensated for things like this, but all thoughts, opinions, pictures, and screw-ups are still mine. I claim them. You’re welcome.
1/2 tablespoon kosher salt
1/2 tablespoon fresh ground black pepper
For the caramelized onions:
1 large yellow or white onion, thinly sliced
2 tablespoons butter
1 tablespoon brown sugar
1/4 cup bourbon*
1/2 teaspoon coarse ground black pepper
For the butter:
1/4 cup blue cheese crumbles
3 tablespoons softened butter
Remove steak from the refrigerator and set aside to allow it to come to room temperature. Preheat your grill to the highest setting (around 500º F).
In a large skillet, melt 2 tablespoons butter on medium high and add onions. Stir occasionally until the onions caramelize and brown, about 5-8 minutes. Add brown sugar and stir for about a minute to combine with the butter and juices in the pan. Stir in the bourbon and black pepper, and reduce the heat to medium. Continue to cook, stirring frequently, for another 3-5 minutes until the bourbon cooks down and is absorbed by the onions. Turn off the heat.
Season both sides of the steaks with salt and pepper. Spray down the preheated grill grates with olive oil or cooking spray. Close the lid for one minute to allow the grates to heat back up. Place the steaks on the grill and close the lid. Cooking times will vary depending on the thickness of the meat. For medium doneness with 1-1/2″ steaks, flip the steaks to an empty part of the grill after about 2-3 minutes and close the lid. Allow the steaks to grill for another 2-3 minutes and remove to a plate and cover with foil to rest for at least 5 minutes. Adjust your cooking time to achieve your preferred level of doneness.
Mix together butter and blue cheese until combined. Use marinated onions to build a foundation on the plate, and lay the steak on top. Finish with a scoop of blue cheese butter and serve.
Makes (4) 8-ounce steaks, 8+ servings
*For the kids or the sans alcohol version, just eliminate the bourbon and replace with 2 teaspoons extract plus 3 tablespoons water for a similar taste.