Dry Aged Steaks with Bleu Cheese & Crispy Shallots

Grilled Ribeye Steaks with Bleu Cheese Sauce & Crispy Shallots Recipe | D'Artagnan
These dry aged steaks with creamy bleu cheese sauce and crunchy fried shallot rings makes for a hearty meal.  For an extra touch, you can serve the steaks along side of you your favorite potato dish and a crisp green salad.
Recipe Adapted from

D’ARTAGNAN.com

2019

Serves 4

Ingredients:

2 shallots, thinly sliced into rings
¾ cup whole milk
¾ cup all-purpose flour
¼ cup cornstarch
Oil, for frying
Coarse salt, to taste
2 cups crumbled blue cheese
¾ cup heavy cream
Freshly cracked black pepper, to taste 
4  Dry aged steaks, about 20 oz. each

Directions:

Add shallots to a small bowl, cover with milk and allow to soak for about 30 minutes. In another small dish, mix together flour and cornstarch. Working in batches, using a fork, dredge the shallot rings in the flour mixture, coating evenly. Put battered rings aside on a plate. In a shallow skillet, heat oil to 350 º F.

Again working in batches, fry battered shallots until golden brown and crisp. Drain on paper towels. Season with coarse salt and set aside.

In a small bowl, fold together blue cheese crumbles and cream. Season with pepper. Refrigerate until needed.

Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over.  Lightly oil hot grates.

Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper.

Grill steaks for about 6 minutes on the first side, rotating 90 degrees at the halfway mark to create cross-hatch grill marks, if desired. Using tongs, flip each steak to the other side and grill for another 6 minutes, or until desired doneness. We suggest medium-rare, which would register 125 º F on an instant-read thermometer.

Let steaks rest for 8 -10 minutes before serving, each with a generous spoon of blue cheese sauce. Top with crispy shallots.

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Shaking Beef

 

Meat is precious and Buddhist traditions are strong in Vietnam, which is why dishes of beef are considered a luxury. Clever cooks cut tender, marbled cuts into small pieces so they soak up flavor, then cook them quickly and serve them hot with aromatic herbs. Here, the peppery, salty-sweet, juicy beef mingles with the light salad dressing to create a great sauce that pools on the platter, perfect for drizzling over rice. Watercress leaves warm and wilt under the Shaking Beef (so named for the back-and-forth shaking of the pan), while their stems remain crunchy.

Adapted from
Food & Wine Magazine
April 2012

Serves 4

Ingredients
For the Beer:
1 1/2 tablespoons oyster sauce, plus more to taste
1 tablespoon soy sauce
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons cornstarch
1 teaspoon fish sauce
1/2 teaspoon freshly ground black pepper
2 garlic cloves, smashed
1 1/2 pounds boneless rib eye steak, trimmed and cut into 3/4- to 1-inch pieces

For the Salad:
1/4 cup thinly sliced red onion
2 tablespoons water
1 1/2 tablespoons red wine vinegar
1 tablespoon medium-dry sherry
1 1/2 teaspoons granulated sugar or honey
1/8 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
4 cups lightly packed watercress, baby arugula, or other salad greens
1 cup torn radicchio or 8 halved cherry tomatoes
1/4 cup fresh mint,  Thai basil, or other herb leaves, torn
2 tablespoons canola oil

Directions:
To Make the beef:Stir together oyster sauce, soy sauce, sugar, cornstarch, fish sauce, pepper, and garlic in a medium bowl. If a saltier finish is desired, add up to 1 1/2 teaspoons more oyster sauce. Add beef, toss well to coat, and let marinate 20 minutes at room temperature.

To Make the salad: Rinse onions in a strainer under cold running water for about 10 seconds; set aside. Whisk together 2 tablespoons water, vinegar, sherry, sugar, salt, and pepper in a large bowl until sugar is dissolved. Add onion; top with watercress, radicchio, and herbs. Do not toss.

Heat a large, cast iron skillet over high, and add oil. When oil is shimmering, carefully add beef in a single layer. Cook, shaking pan every 30 to 60 seconds, until seared on all sides and meat reaches desired degree of doneness, 3 to 4 minutes for medium-rare. Remove from heat. Quickly toss salad, and transfer to a platter or serving dish. Pile cooked beef and juices on salad, and serve immediately.