John Hogan's rib eyes

June 13, 2007

MAKES 4 SERVINGS

4 (12-ounce) rib eyes

Salt

Fresh ground black pepper

2 tablespoons olive oil

1 large Vidalia onion, sliced

2 tablespoons fresh thyme

2 beefsteak tomatoes, sliced 1/4-inch thick

Sea salt

Aleppo pepper or fresh ground black pepper

3/4 cup buttermilk (or other) blue cheese, crumbled

1/4 cup flat leaf parsley (no stems), chopped

� cup balsamic vinaigrette

Preheat grill to medium high. Season steaks liberally with salt and fresh ground black pepper. Place olive oil and sliced onions in skillet; season with more salt, fresh ground black pepper and thyme. Cook onions and seasoning over low heat for approximately 12 minutes or until onions are soft and lightly brown. Reserve onions and keep warm. When grill is ready, place steaks on grill. Sear 3 to 4 minutes per side for medium rare (leave on grill longer for desired temperature). To assemble meal: Place each steak on plate. Cover with cooked onions, followed by tomato slices. Season tomatoes with sea salt and Aleppo pepper (or fresh ground black pepper). Place crumbled blue cheese and chopped parsley on top of tomato slices. Ladle 2 tablespoons balsamic vinaigrette over top of each steak; serve.

John Hogan, Keefer's executive chef

Nutrition facts per serving: 232 calories, 14 g fat, 3 g saturated fat, 52 mg cholesterol, 6 g carbohydrates, 19 g protein, 370 mg sodium, 1 g fiber