Ribeye is my favourite cut of steak because it cooks perfectly and is full of flavour. Perfect on its own, but also wonderful in this combination of mushrooms, blue cheese and onions. I would eat this every weekend if allowed.


Serves 4

4 x 225g ribeye steaks

2 x onions – sliced

100g blue cheese dice into cubes

– stilton/gorgonzola

4 x flat mushrooms – diced

150g fresh breadcrumbs

Rocket leaves

Fine sea salt and black pepper

Vegetable oil

Knob of butter for each steak



Pre-heat grill to medium heat. Gently heat a small amount of oil in a medium-sized pan. Add the onions and cook continuously until dark brown in colour. If they start to catch the pan add a small amount of water and continue to cook until they are soft. Set aside to cool once ready.

While the onions are cooking, add the mushrooms to a small pan of oil and sauté until cooked. Set aside and cool with the onions.

Once the onions and mushrooms have cooled, take a large bowl and mix them together with the blue cheese and breadcrumbs.

Bring the steaks to room temperature before cooking. Brush with oil and season well on each side with salt and pepper. Heat a large frying pan or griddle pan on a medium to high heat and cook each side for around 2 ½ – 3 minutes. This should give you a medium rare steak. Cook for less or longer depending on your preference.

Just before the end of the cooking time, add in the butter and thyme, spooning it over the steaks to add flavour.

Remove from the pan and allow to rest for 5 minutes. Spoon on the blue cheese mixture and grill slightly until warmed through. Scatter with rocket leaves and serve.


Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www.hotelduvin.com or phone 0141 378 0385 to book. Twitter @Chefgtownsend Instagram- @chef.g.townsend