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Rib-Eye with Pineapple and Blue Cheese

Name: Rib-Eye with Pineapple and Blue Cheese
Prep time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 0.25 Cup soy sauce; 2 boneless beef rib eye steaks; 0.25 Cup small dice yellow onion; 1 tablespoon balsamic vinegar; 3 tablespoon vegetable oil plus more if needed; 1 tablespoon unsalted butter; Kosher salt; 0.75 Cup small dice pineapple; 0.25 Cup crumbled blue cheese; 2 tablespoon coarsely chopped fresh italian parsley leaves; freshly ground black pepper

TASTElist

If you’re hankering for a great steak but don’t have access to a grill, try this soy-sauce-marinated rib-eye recipe from Le Pigeon (nicknamed the Dirty Bird) in Portland, Oregon. Throw the steaks in a smoking-hot cast-iron skillet, sear on one side, flip them over, and top with butter. Finish the steaks in the oven, then serve with a seemingly odd but tasty Hawaiian-inspired relish made with pineapple and blue cheese. A pile of crispy semolina-coated onion rings makes the perfect side.

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Ingredients

number of servings

¹⁄₄ Cup soy sauce Added to
2 boneless beef rib eye steaks Added to
¹⁄₄ Cup small dice yellow onion Added to
1 tablespoon balsamic vinegar Added to
3 tablespoon vegetable oil plus more if needed Added to
1 tablespoon unsalted butter Added to
Kosher salt Added to
³⁄₄ Cup small dice pineapple Added to
¹⁄₄ Cup crumbled blue cheese Added to
2 tablespoon coarsely chopped fresh italian parsley leaves Added to
freshly ground black pepper Added to

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Directions

35 min.

1. Step

Place the soy sauce in a shallow baking dish. Pat the steaks dry with paper towels, place them in the dish, and turn to coat in the soy sauce. Marinate at room temperature for 2 hours, flipping the steaks halfway through.

2. Step

About 30 minutes before the steaks are ready, place the onion and vinegar in a medium bowl and stir to combine; set aside. Heat the oven to 400°F and arrange a rack in the middle.

3. Step

Heat 2 tablespoons of the oil in a cast-iron skillet over high heat until shimmering (there should be a thin coating of oil over the entire surface of the pan—add more if needed).

4. Step

Pat the steaks dry with paper towels and carefully place them in the pan. Cook undisturbed until the bottoms are deeply browned in spots, about minutes. Flip the steaks over, divide the butter over the top of the steaks, and cook for 1 minute.

5. Step

Place the skillet in the oven and roast until an instant-read thermometer inserted into the thickest part of the steaks registers 12°F to 130°F for medium rare, about 3 minutes more.

6. Step

Transfer the steaks to a cutting board or plates, season with salt, and let rest for 8 minutes. Meanwhile, finish the relish.

7. Step

Add the pineapple, blue cheese, parsley, and remaining tablespoon of oil to the reserved onion-vinegar mixture, season with salt and pepper, and stir to combine. Serve the steak topped with the relish.

3 February 2023

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