Oh, ho ho.

Rich. Decadent. Saucy.

The Pioneer Woman says this sauce is almost a side dish on its own.

It looks dreamy.

Mixed with a tender ribeye, just brimming with its own juices? This recipe is absolutely mouth watering.

I am in love.

Check it out for yourself. . .

Grilled Ribeye Steak with Onion Blue Cheese Sauce

Ingredients

2 whole Ribeye Steaks

2 Tablespoons Butter

Salt

Pepper

4 Tablespoons Butter

1 whole Very Large Yellow Onion, Sliced

1 cup Heavy Cream

½ cups Crumbled Blue Cheese

Preparation Instructions

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

Faint.

Photo and recipe courtesy of Ree Drummond at ThePioneerWoman.com.

This. Looks. So. Tender.

I want to eat this right now. This sirloin steak is browned and then put in a roasting pan with other goodies, then placed in the oven for a couple of hours.

What a perfect winter pick-me-up! This one will make your whole house smell amazing for hours. To me, this says, “Welcome home!” Even if you’ve been there all day.

Stewed Steak

Serves 4-6

3 pounds of sirloin, cross-rib or round steak (or similar cut)

1 cup flour

2 tsp ground thyme

2 tsp fresh ground nutmeg.

Season the steaks with salt and pepper. Mix together the flour, thyme and nutmeg. Dredge the steaks in the flour mixture, then brown them on both sides in a little canola oil in a heavy skillet over medium high heat. No need to cook them fully, just brown the surfaces well. Drain the excess oil from the skillet and deglaze the pan with a little beef stock before adding it to the steak in the roasting pan.

Place the browned steaks in a covered roasting pan and add:

5-6 cups of good beef stock (low sodium stock if you are using sore bought)

NOTE: You can substitute 1 cup of broth with a cup of red wine for an even richer gravy.

3 cloves minced garlic

4 tbsp Worchestershire Sauce

1 tsp ground black pepper

Cover and slow cook the steaks in the oven at 300 degrees F for 2-3 hours or until the meat is very tender and begins to fall apart. The flour that was used to brown the steaks helps to thicken the gravy as it cooks. I like to skim any surface fat off the gravy before serving. Serve with roasted garlic mashed potatoes and steamed vegetables.

Recipe and photo courtesy of RockRecipes.Blogspot.com.

Mmmmm . . . a big, juicy, tender steak.

It can come in all shapes and sizes, cuts and thicknesses, sauced or unsauced.  The possibilities are mind boggling.

And tempting.

You’ve got filet mignon, soft and tender.  Rich, hearty ribeye.  Sirloin steaks – perfect for sandwiches.  T-bones when you really want that bone-in flavorful goodness.  And let’s not forget the Porterhouse – a man-size portion.

But to do these descriptions justice, you’ve got to see ‘em in action.

So, I’ve compiled 8 amazing steak images that will absolutely make you drool.  We’ve got thick steaks, strip steaks, steak tips and so much more.

I just wish I could transmit smell and taste through the Web!  Some day, folks . . . some day.

1.

http://steamykitchen.com/5984-bacon-blue-cheese-butter-on-grilled-steak.html

Ohhh, bacon bleu cheese butter. Where have you been all my life? Your rich, savory flavor is the perfect complement for this tender, tender steak.

2.

http://teandwheatenbread.blogspot.com/2009/09/steak-and-chips.html

A buttery Marsala sauce makes this steak and chips combination a mouth-watering temptation.

3.

http://www.eclecticcook.com/strip-steak-and-chimichurri-sauce/

Hello, chimichurri sauce! This gorgeous, vibrant green sauce gives a KC Strip just the right amount of tangy zip.

4.

http://pinkparsleycatering.blogspot.com/2009/09/rosemary-grilled-steaks-with-tomato-jam.html

The contrast of the rosemary-flavored beef and the sweet tomato jam is a feast for the eyes – as well as the taste buds!

5.

http://www.bellalimento.com/2009/08/12/pepper-encrusted-steaks/

This bold cut of beef is brimming with flavor – pepper-encrusted flavor. My favorite!

6.

http://creatimo.wordpress.com/2009/06/07/smoked-diamond-back-steak-with-cherry-cabernet-morel-sauce/

Simply fabulous. You can practically taste these smoky, tender steak slices in a cherry cabernet morel sauce.

7.

http://www.soyandpepper.com/2008/10/how-to-cook-steak.html

Any way you slice it, this is one tantalizing photo. Just look at that juicy steak goodness. And those cross-hatch marks – to die for!

8.

http://www.kansascitysteaks.com/Kansas-City-Strips.3.htm

Okay, this one is making me hungry. I can just smell that sizzling slice of heaven. And those onion rings? Fuhgeddaboudit!