A Hope/Bock Tradition: Repeat Dinner

So my long time friend, hopeforbeer, came to visit a couple weeks ago and we have a little tradition called Repeat Dinner. It is a very decadent meal. 

We rotate the side dishes, but the main point of Repeat Dinner is Steak with Port Reduced Red Onions and Blue Cheese.  

A basic outline of how we make this traditional meal.

Caramelize the onions in butter and salt. Add some garlic if you want.

Cover with good quality port and allow to reduce to a sticky, yummy mess.

Remove onions from the pan, heat a bit of butter over hot and sear steaks. Normally they are Filet Mignons, but with the cost of food in general, we opted for New York Strip.

This time for a side, we seared Brussels Sprouts. I cut of the fatty piece of the steak
and reduced the fat to give the sprouts a really nice flavor.

After steaks are seared, combine blue cheese and bread crumbs and then place on top of meat
and put under the broiler for 30 seconds to a minute. Bread crumbs mellow out the flavor of the blue cheese a little.

While not the prettiest of Repeat Dinners, it was most certainly a yummy one!

The big trick is keeping the meat Medium rare. It makes the meal all the more decadent.