The Recipes

Rib-eye Steak with Red Wine-Braised Asparagus

Sometimes, you just have to indulge.  French bleu cheese my cheese vendor sold me on?  Check.  Gorgeous ribeye from my favorite butcher?  So worth it.  Plus, it still came in under the cost of a meal out.

Rib-eye Steak with Red Wine-Braised Asparagus


- 1 rib-eye steak
- handful of asparagus, woody ends removed
- 2 oz. amazing bleu cheeze
- 1/4 c. cream or milk
- 2 c. red wine
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Heat 2 T. of olive oil in an oven-safe skillet.  At the same time, start to heat the red wine in a pot.

Season the steak with salt and pepper.  Add it to the skillet with the olive oil and cook for 1-2 minutes on each side to develop a brown crust.  Transfer to the oven and cook for 10 minutes longer for medium rare.

While the steak cooks, heat the cream or milk in a small sauce pan.  When it is heated through, add the bleu cheese and let the sauce simmer.  Turn off the temperature when you start to cook the asparagus, allowing it to thicken.

After you have turned off the heat on the bleu cheese sauce, add the asparagus to the red wine.  Immediately remove the steak from the oven and set it on a cutting board to rest.  While the steak rests, let the asparagus poach for 5-7 minutes.  Plate the asparagus.  Slice the steak, add it to the plate, and add the bleu cheese sauce over the steak.

Your call - you could get fancy and add some fried shallots or the like to the dish, but I left it as it is.