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YIELDS:

2 servings

PREP TIME:

0 hours 25 mins

COOK TIME:

0 hours 15-20 mins

TOTAL TIME:

0 hours 40-45 mins

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ingredients

1 16 Oz. Ribeye Steak

1 Tbsp. Butter

1/2 Medium onion, thinly sliced

1/2 Granny Smith apple, cored, peeled, cut into cubes

1/4 Cup Spiced Pear Sauce (get recipe here)

1/2 Tbsp. Fresh ginger, grated

1/2 Tbsp. Fresh sage, chopped plus fresh leaves to garnish

1/2 Cup Hard Apple cider

1 Tbsp. Olive oil

1 Oz. Gorgonzola Blue cheese crumbles

2 Tbsp. Pecans, toasted and chopped

Kosher Salt and Freshly ground pepper to taste

DIRECTIONS

1. Melt butter in large, non-stick skillet over medium high heat. Add onion and season with salt and pepper; cook until soft, about 4 minutes. Add apple and ginger and cook until the fruit starts to turn golden. Stir in sage, then deglaze pan with a couple of tablespoons of apple cider. Add 1/4 Cup of Spiced Pear sauce and warm through. Add 1/4 cup of hard apple cider. (you can add a few more tablespoons if you need to make it looser) Bring to boil and simmer until reduced by about half. Remove from heat and keep warm.

2. Heat oil in cast-iron skillet. Be sure to dry the steaks with a paper towel so they can get a good sear.  Then, season liberally with salt and pepper on both sides. When oil is almost smoking, add steaks and cook to desired degree of doneness, turning once.  Let the steaks rest on a cutting board for 10 minutes to let the meat’s juices redistribute into the meat.

3. While steak cooks, toast pecans in a small skillet until fragrant. (about 2 minutes) Mix the blue cheese crumbles with the pecans to get a crumbly mixture for the top of the steaks. Set aside.

5. To serve, spoon  the onion/fruit mixture onto the steak.  Top all with blue cheese/pecan mixture, and garnish platter with whole sage leaves. Serve immediately.  Since this serves two, you can cut the steak in half or cut into slices and serve on two plates.

NOTES:  For all the guys out there screaming “Hey, I could eat that whole steak!”  My answer is, go ahead…lol.  I was serving myself and my mom so this was more than enough for the two of us.  There was lots of sauce and topping so you could either share this on two steaks or just double the sauce ingredients when preparing multiple steaks.  The recipe is pretty forgiving.

What you really should be asking is “fruit on steak”?  Well, at least I was.  I came across a recipe on a beef website that inspired this recipe.  I changed it up quite a bit using my own pear sauce (they just used pears) and I used hard cider instead of their combo of apple cider and white wine…it just seemed to make more sense to me.  But really, the big question for me was “does fruit belong on steak?”  I certainly have never cooked a steak topped with fruit so you know I had to go where no woman has gone before…and I adapted the recipe and this is the result.

I’ve got to tell you, this was surprisingly good.  I think the onions and sage tempered any sweetness from the fruit and the blue cheese gave it enough edge and offered some familiar flavors to actually make this work.  I like the subtle crunch from the nuts and the whole thing just came together.

That is why I’m sharing it on the blog.  I would never have thought to put fruit on my steak and once I did, I must say, I liked it.  It also gave me a really fun and unique way to use the Spiced Pear Sauce I made earlier this wek.  Definitely worth a try.  Let me know what you think.

For a more traditional use of my pear sauce, try in on my Crispy Pork Cutlets with Chunky Pear Sauce.  If you are looking for other ideas for dinner, be sure to visit my Dinner Recipe page for ideas.

 

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