52 Week Challenge – Meal #14

Steak with Blue Cheese and Chive Compound Butter topped with Balsamic Roasted Red Onions & Thyme / Plus a Side of Sheet Pan Garlic Butter Mushrooms

Let’s just start with the meat being pricey. We both just got paid, so we were feeling really good about ourselves . . . maybe a little too good? Anyway, we got some really good meat.

(We can honestly say that this isn’t common)

There were 3 recipes (sorry), so, we definitely needed some beverage!

(Our respective beverages of choice)

It was also Christmas time so we just had the local station on playing non-stop holiday music – 99.5 WJBR. Ho, Ho, Ho! Just like with all the recipes done here, simply click on the above title for the link of what was borrowed (adapted?). As always, I’ll lay out what we followed as well as any of the changes that were made along the way.

The Line-up (Ingredients)


  • For the Steaks:
  • 2 (1½ inch thick) steaks (New York strip, rib eye, flatiron or hanger steaks)
  • Course kosher salt
  • Freshly cracked pepper
  • Grapeseed or other neutral oil for grill (yeah, I didn’t do this)
  • For the Blue Cheese and Chive Compound Butter:
  • ½ lb (8 oz) unsalted butter, (2 sticks) room temperature
  • 2 teaspoons smooth Dijon mustard
  • 3 tablespoons chives, fresh, chopped fine
  • ⅛ teaspoon course sea salt
  • ⅛ teaspoon freshly cracked black pepper
  • 4 oz Blue Cheese


  • 3 large red onions (about 2 lbs / .9 kilos)
  • ¼ cup plus 2 tablespoons balsamic vinegar (60 mL plus 30 mL)
  • ¼ cup extra virgin olive oil (60 mL)
  • 2 teaspoons fresh thyme (about 8 sprigs or ½ tsp dried)
  • ½ teaspoon course kosher salt
  • ½ teaspoon freshly ground black pepper


  • 1/4 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice, optional
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 3 pounds cremini mushrooms
(We mixed in a little of this, too – Penzeys)

Game Plan (Instructions)

1) Make the compound butter: Place the softened butter into the bowl of a stand mixer with the paddle attachment (if using a hand-held mixer, place butter into a mixing bowl) and beat until light and fluffy, 3-4 minutes. Add chives, mustard, salt and pepper. Beat on medium speed until everything is well mixed, 1-2 minutes.

(Cutting board from Goodmude)

2) Crumble in the blue cheese and gently mix until it’s incorporated. It shouldn’t be perfectly smooth, there should be a few small flecks of cheese here or there. Taste for seasoning and add salt and pepper if desired.

3) Place the butter in the center of a sheet of parchment paper, wax paper or plastic wrap. Form a log by rolling the bottom half of the paper over the butter (roll it back and forth a few times until it’s the thickness you want), then roll it all the way closed. Twist the ends to seal and tighten the log (you can tie them with twine if you like) and refrigerate until hardened, about two hours.

4) Note: This recipe makes about 12 servings of the butter. The sealed roll will keep for 4-5 days in the refrigerator or up to 3 months frozen.

5) Make the steaks: Prepare a charcoal or gas grill. If gas, preheat on high for at least 15 minutes ahead of time. Remove steaks from the refrigerator 30 minutes before cooking so they come to room temperature. Season them liberally with course salt and pepper on both sides.

6) Rub grill grates well with oil. Grill steaks until medium rare, about 3-4 minutes per side (or however you like them done).

7) Remove steaks and immediately top each with a slice of Blue Cheese butter. Let it melt for 5 -7 minutes as the steaks rest. Serve with Balsamic Roasted Red Onions with Thyme.

(Oooooooo – it’s done!)

1) Preheat the oven to 375ºF / 190ºC

2) Cut the onions in half vertically and then into ¼ inch thick slices (not paper thin or they’ll get mushy). Place on a baking sheet and toss with olive oil, thyme, salt, pepper and ¼ cup balsamic vinegar.

3) Bake on the middle rack for 30 minutes, turning once or twice, until the onions are soft and lightly caramelized. Remove from the oven, and while they’re still hot, pour over 2 more tablespoons balsamic vinegar. Toss to coat. Can be served warm or at room temperature.

1) Preheat the oven to 375ºF / Lightly oil a baking sheet or coat with nonstick spray.

2) In a small bowl, whisk together butter, garlic, lemon juice, thyme and rosemary; season with salt and pepper, to taste.

(cleaning the mushrooms – cool shot, too)

3) Place mushrooms in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.

4) Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally. Serve immediately.

(Steak close-up)
(Winner, winner, steak dinner!)

So, in conclusion, the meal was delicious. All of it. BUT – the price paid on that meat? Well, we don’t believe it had anything really to do with it. We’ll game plan a little wiser next time and yes . . . there will be a next time for this meal!

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