Rib Eye Steak with Stilton Sauce
heavy whipping cream
rib eye steaks
1 inch thick
In a bowl cream together the cheese and butter until the mixture is smooth.
In a saucepan boil the wine with the peppercorns until it is reduced about 1 tablespoon, add the cream, and boil the liquid until it is reduced by half.
Reduce the heat to moderately low, whisk the cheese mixture, a little at a time, into the cream mixture, and whisk in the parsley.
Remove the pan from the heat and keep the sauce warm.
Preheat a grill pan.
Pat steaks dry and season with salt and pepper.
Grill steaks 4 to 5 minutes on each side for medium rare.
Let the steak stand on a cutting board for 10 minutes.
Slice thin and serve with the Stilton sauce and watercress.
First published: 1996-01-27 last updated: 2015-02-09