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Pan Seared Ribeye Steak with Sweet Blue Moon Onion Sauce

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Pan Seared Ribeye Steak with Sweet Blue Moon Onion Sauce
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Ingredients (10)

  • 4 - 8 oz. Boneless Ribeye Steaks
  • 2 Tablespoons Grill Seasoning for Steak
  • 3 Tabelspoons Extra Virgin Olive Oil
  • 1 Tabelspoon Butter
  • 1 large Vidalia or Sweet Onion, thinly sliced
  • 2 tablespoons Dark Brown Sugar
  • 1 Teaspoon Ground Ginger
  • Zest of one medium Lemon
  • One 12 oz. bottle Blue Moon Belgian White Beer
  • Chopped fresh Culantro or Cilantro for garnish (optional)
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My wife, Mary Kay, recently started a food blog because she is trying to write a cookbook and this project challenged her to write recipes weekly. I am a corporate investigator by day. I deal with fraud and loss prevention issues. I am a real logical kind of guy. When I had my third date twelve years ago with MK, I offered to cook. I made frozen Chicken Cordon Bleu and Jalapeño Poppers (meat and veggies). True story. I also thought that a “good wine” meant that it had 15% alcohol. Mary Kay taught me to cook, and about wine. She also loves beer, football and NASCAR. I hit the Trifecta with her! She does what I like to do. Now I am trying to impress her with my recipes. This is one of her favorites. I’ve come a long way, baby!


  1. 1Sprinkle steaks with grill seasoning and let them come to room temp – about 20 minutes.
  2. 2In a non-stick skillet, add all but one tablespoon of the olive oil. Add butter and melt. Add sliced onion. Cook for five minutes until softened.
  3. 3Add brown sugar, ginger, lemon zest and the Blue Moon Belgian White beer. Bring to boil and reduce to simmer, about 10-15 minutes until the sauce thickens. Stir as needed to keep sauce from sticking to the bottom of the pan.
  4. 4Preheat oven to 400 degrees.
  5. 5Add remaining oil to large cast iron skillet. Turn heat on high until skillet is smoking hot. Add steaks. Cook on one side for three minutes. Flip steaks.
  6. 6Remove from stove and place into the hot oven. Cook in oven for three minutes. Turn oven OFF and cook for two more minutes.
  7. 7Remove steaks when they reach 145 degees internal and let them rest for five minutes.
  8. 8Serve steaks with a side of the onion sauce. Top with fresh herbs.
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