KITCHEN ADVENTURE: PAN-ROASTED RIB-EYE STEAKS WITH GORGONZOLA AND SWEET ONION SAUCE. Sounds complicated. Is actually stupidly easy, but expensive. If I were you I would substitute a cheaper cut of meat. Still, delectable, and it makes excellent leftovers.
What you need (cooking for one--mess with the proportions for more, but don't assume that two people = double amount, or four people = quadruple--use common sense) : The smallest rib-eye steak your butcher allows. I tried for 10 oz, but they just didn't have anything that size. A Vidalia onion. Olive oil, salt, pepper, fresh rosemary, heavy cream, Gorgonzola cheese. The actual recipe also called for ham and scallions, but... whatever, I don't care about ham and scallions.
What I did: Heated oven to 375. Rubbed onion with olive oil, salted it, peppered it. Put it on a foil-covered baking sheet. You're then supposed to bake it, turning two or three times (three, since I am paranoid), until it is slightly soft when pressed, about 35 minutes. (This was not quite what happened. After 35 minutes my onion was totally soft and in need of exactly no further cooking. Next time I will bake it for 27 mins or so. You do it to taste--if it's very soft after 35 mins, don't worry, it will still be delicious.) When onion is cool enough to handle, peel and cut into thin slices.
If your onion is still kinda firm, do the following: In a large frying pan, heat some butter over moderate heat. Add onion, ham if using, and some more salt. Cook, stirring occasionally, until onion is softened but still slightly firm in the center. I didn't do this, because my onion was already quite soft.
In saucepan, add cream, rosemary, and scallion tops if using, and cook until thickened, about five minutes. Stir in Gorgonzola and heat until smooth.
In a big old frying pan, heat olive oil, salt and pepper steak, and cook to taste, turning etc. Top with creamy oniony sauce and enjoy.
How it turned out: Sauce was a bit soupy, but delectable. I don't much care for Gorgonzola, but if you don't use too much (let's say a 1 1/2-inch wedge off a cheese wedge, for one person?), you get a lovely cheesy flavor without the distinctive "imperialist" taste of Gorgo. This recipe cooked the meat medium, perfectly--still pink on the inside, but cooked through. The next day, the meat was still pink on the inside, and when you cut into it, juice still flowed. I think if you try the onion-baking technique, you'll agree with me that it should be used frequently, in much cheaper dishes. All in all, a success--restaurant-rich and
much easier than it looks.