Ribeye Steaks with Bleu Cheese and Fried Onions

This is a fancy dinner type of meal, so reserve it for special occations.

For Blue Cheese Compound Butter:

• 8 tbsp unsalted butter
• 7 tbsp blue cheese
• 2 tbsp chives, finely chopped
• ¼ teaspoon kosher salt
• ¼ tsp freshly ground black pepper

1. For the compound butter, mix together the butter, blue cheese, chives, salt, and pepper until well combined.
2. Transfer the butter to a piece of plastic wrap and roll into a log. 
3. for at least 1 hour, or until ready to use.

For Fried Onions:

• ½ medium yellow onion, thinly sliced (use a mandolin to get them very thin!)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tsp paprika
• 1 tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 4 cups canola oil, for frying

1. In a shallow bowl, combine the onions and buttermilk and let sit at room temperature for 1 hour.
2. In a separate medium bowl, whisk together the flour, paprika, salt, and pepper.
3. Dip the buttermilk-coated onions into the flour mixture, shaking off any excess.
4. Fill a large skillet with high sides with the canola oil. 
5. Heat the oil over medium-high heat until it reaches 375 degrees F.
6. Once the oil is hot, add the onions in batches and fry for 3 minutes, until golden brown.
7. Transfer the onions to a wire rack to drain and season with salt.

For Steak:

• 2 rib eye steaks, 1½ in, 3 cm
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 tsp olive oil
• 2 tbsp unsalted butter
• 5 sprigs fresh thyme

1. Generously season the steaks all over with salt and pepper.
2. Add the olive oil to a large cast-iron or stainless-steel pan over high heat. 
3. Once the oil begins to shimmer, add the steaks and cook, without disturbing, until a brown crust forms, about 7 minutes.
4. Flip the steaks and continue to cook for 7 minutes more, until the steak is on both sides. 
5. Sear the sides of the steak to render any fat.
6. Add the butter and thyme to the pan. 
7. Tilt the pan toward you and baste the steaks with the melted butter for 2 minutes, until the internal temperature reaches 135 degrees F for medium-rare.