BLUE CHEESE STEAK

 VIRTUES OF HEDONISM

by Shelley Kary

Ah hedonism. That pleasure seeking scamp, swaggering in just as you’ve vowed to live a life of virtuous self-denial.  Of course your mind and soul long to live clean and to give back. But an aged ribeye lingers in your mind and the blue cheese left from Christmas isn’t going to eat itself. Not to mention that uncorked Chateauneuf-du-Pape gifted from some generous spirited colleague. The heart and taste buds want what they want. It’s the age old battle of the psyche.

Sure hedonism’s gotten a bad rap through the centuries. It’s not high-minded enough, not compassionate or of service to others. And fully unleashed it can be damaging to our own bodies and spirits. All true. Hard-core samaritans believe it should be abandoned completely in pursuit of higher minded, worthy goals. 

And while this viewpoint has its merits, why can’t we have it both ways? Why can’t we be of service to others and get a heck of a kick out of life? Throw in a little decadence now and then. Otherwise, how can we possibly survive the inescapable pummeling that the world will occasionally hand us?

I want to enjoy life and I want others to enjoy life. So I want my life to reflect this simple value regularly, albeit in small ways.

Which is exactly where this steak comes in. (Especially if the beef happens to be raised locally and free to roam a grassy pasture.) You receive pleasure. You give pleasure. 

Yin Yang. All of this while providing some vitally important nutrition.

So come on. A little hedonism is good for the soul.

GRILLED STEAK WITH BLUE CHEESE

           Ribeye Steaks

           Steak Spice

           Chipotle Powder

           Dried Thyme Leaves

          Dash of Sea Salt

          Freshly Ground Pepper

          Olive Oil

         Worcestershire Sauce

         Blue Cheese, crumbled (your favourite type. I used Danish here, but a gorgonzola would be great as well)

Sprinkle both sides of the  steaks liberally with steak spice, chipotle powder, and thyme. Add a dash of salt and pepper. Then drizzle olive oil over both sides and rub in with the back of a spoon. Let rest for 30 minutes.

Heat an indoor grill pan to medium high. Once the pan is hot, grill steak for about 5-8 minutes, depending on thickness of the steak.

Flip steak. Immediately drizzle with a few tablespoons of Worcestershire, and top with the crumbled blue cheese. Let the cheese melt while the steaks finish cooking, another 5-8 minutes. (I actually used a meat thermometer this time, because my steaks were quite thick. They came out perfectly)

Allow steaks to rest under loosely draped foil, and then eat up!