Simple and delicious bleu cheese crusted ribeye steaks


  • Parsley
  • Garlic
  • Butter
  • Olive oil
  • Rosemary
  • Thyme
  • Bleu cheese
  • Steaks
  • Salt
  • Bread crumbs


  • Preheat oven to 325*.
  • Remove steaks from fridge a little while before cooking.  This ensures even cooking.
  • Add 1/2 cup bread crumbs to a bowl with a bit of parsley, rosemary and thyme.  Add bleu cheese and mix together with fork.  I try to break up the really large pieces of bleu cheese while doing this.
  • Coat steaks in olive oil then salt generously (the salt helps with the browning).
  • Add oil to pan, bring to temp over medium-high heat.
  • Sear steaks on both sides.
  • Place a pad of butter on each steak and insert into the oven for a few minutes (usually about 10* prior to your ideal finish temp about 125* for med-rare).  In this specific case, I sautéed some minced garlic in a pan with butter and poured that over each steak.
  • Turn oven to broil.
  • Cover steaks in bread crumb/bleu cheese mixture, packing it on well.
  • Insert steaks into the oven under the broiler.  Keep an eye on the steaks and remove when the bleu cheese crust has turned nice and brown.
  • Let the meat rest on a board for about 5 minutes.
  • Enjoy!


Guinness braised short ribs!

Hey guys, here is the recipe I used for last night’s dinner.  Very simple and take about 3 hours total from start to finish!  I recommend serving them with some sort of starch and everyone’s favorite definitely seems to be mashed potatoes.  All you need is a dutch oven, chef’s knife, cutting board and wooden spoon to cook these.  Smile


  • Extra-virgin olive oil
  • 6 nicely sized boneless beef short ribs
  • sea salt
  • fresh ground black pepper
  • 1 large yellow onion – chopped
  • 3 cloves garlic – minced
  • 2 carrots – chopped
  • 2 celery stalks – chopped
  • 2 cups low-sodium beef stock
  • 1 pint of Guinness
  • 2-3 sprigs of fresh thyme
  • 2-3 sprigs of fresh rosemary


  • Preheat oven to 380*
  • Chop your vegetables
  • Over medium-high heat, drizzle oil in your dutch oven.  With the oil hot, sear all sides of your short ribs (DO NOT COOK, JUST BROWN THEM).  Be sure to let them get a nice crust.  Your oil must be hot!
  • Remove the meat from the pan when done.  Add the garlic and onion, scraping the brown bits from the bottom of the pan (use a WOODEN spoon).  I lower the heat a bit here as to not burn the garlic.  Burnt garlic tastes awful!
  • Add the carrots and celery and cook for about 5 minutes!  Scrape the bottom of the pan once again, ensuring you get all of the brown bits up.  I usually semi-cover the pan here.
  • Add one cup of the beef stock, scraping the bottom again.  Then add the meat back to the pan.
  • Add the remaining beef stock and the Guinness.  Drop in the thyme and rosemary.  Salt and pepper to taste.
  • Let the dutch oven simmer for about 20 minutes, uncovered.
  • Place the duct oven into the oven covered!  Cook at 380* for roughly 2 hours.
  • Enjoy!