Meyer Natural Ribeye Steaks with Pears, Apples & Sage recipe
Prep Time: 20 M
Cook Time: 20 M
S 4
Ingredients
-
2
Meyer Natural Angus Ribeye
(16-ounce steaks)
-
1
TBSP
Butter
-
1
Medium onion
(thinly sliced)
-
1
Granny Smith apple
(cored, peeled, cut into cubes)
-
1
Pear
(cored. peeled, cut into cubes)
-
1
TBSP
Fresh ginger
(grated)
-
1
TBSP
Fresh sage
(chopped)
-
Cup
Dry white wine
(divided)
-
Cup
Apple cider
-
1
TBSP
Olive oil
-
1
OZ
Blue cheese
-
1
OZ
Pecans
-
Salt and pepper to taste
Preparation
- Melt butter in large, non-stick skillet over medium high heat. Add onion and season with salt and pepper; cook until soft, about 4 minutes. Add apple, pear and ginger and cook until the fruit starts to turn golden. Stir in sage, then deglaze pan with 1/4 cup of wine. Add cider. Bring to boil and simmer until reduced by about half. Remove from heat and keep warm.
- Heat oil in cast-iron skillet. While oil heats, pat steaks dry with a paper towel and season with salt and pepper. When oil is almost smoking, add steaks and cook to desired degree of doneness, turning once.
- While steak cooks, chop blue cheese together with pecans to get a crumb-like mixture. Set aside.
- When steaks are done, remove to platter to keep warm. Deglaze skillet with remaining 1/4 cup white wine, scraping up any brown bits from the skillet. Pour this into the onion, apple, pear skillet. Mix well.
- To serve, spoon some of the onion/fruit mixture onto a platter. Place steaks on this, then top steaks with remaining onion/fruit mixture, spooning any sauce over all. Top all with blue cheese/pecan mixture, and garnish platter with whole sage leaves. Serve immediately.