Veggie and Cheese Topped Ribeye

Ingredients

2 steaks (I'm partial to ribeye, but this will work on any cut)

1 vidalia onion (this recipe does NOT work with other onions!)

2 cloves garlic

2 roma tomatoes

6 tbsp Olive oil

1/2 cup freshly grated parmesean or romano cheese

Blue cheese dressing (full fat)

Directions

1. Chop garlic into small pieces. Chop onion and pull apart into rings and half-rings. You don't want your onion chopped too small.

2. Heat 2 tbsp olive oil in a small fryer. Once the oil is hot, add the onions and garlic. Cook 5-10 mins or until the onion is translucent.

3. While the onions and garlic are cooking, heat 2 tbsp olive oil in a frying pan over high heat. Heat a separate 2 tbsp of olive oil in a second fryer over med heat. 

4. Put the ribeye in the hot pan for 1 min per each side. This should blacken the outside slightly, searing in the juices. Move the steaks to the second pan for 4-5 mins per side, depending on how done you want them. Just for reference, the more you cook them, the less flavor they have. 

5. While the steaks are cooking, slice the Roma tomatos into thin, lengthwise slices. 

3. Remove steaks from the pan. Lay Roma tomato slices on top of steaks. Split the onion/garlic mixture and top each steak with onions and garlic pieces. Sprinkle each steak with 1/4 cup cheese. 

7. Drizzle with Blue Cheese dressing and serve. 

Note: The reason I noted that this recipe will only work with vidalia onions is because vidalias have a different flavor than any other onion. They're mild and not too crunchy. Regular white or red onions have a strong, powerful flavor that will easily overpower the subtle taste of the steak. The flavors should compliment each other – not be in competition for your taste buds.