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  • 12 ounce Kansas City Boneless Ribeye Steak , at room temperature
  • 8 ounce Kansas City Boneless Ribeye Steak, at room temperature
  • garlic powder, onion powder, Kosher salt and freshly ground black pepper
  • extra light olive oil spray
  • Stilton Spread: 4oz crumbled Stilton cheese, at room temperature
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped sweet onion
  • 1 tablespoon heavy cream
  • 1 tablespoon fresh lemon juice, or to taste
  • 1 tablespoon chopped chives
  • Kosher salt and freshly ground black pepper
  • Black Mission Fig Glaze: 1-1/2 tablespoons unsalted butter, divided
  • 1/4 cup finely chopped sweet onion
  • 1/8 teaspoon Kosher salt
  • 1 pound Black Mission Figs, chopped
  • 1/2 cup Cabernet Sauvignon
  • 1/3 cup spring water
  • 1-1/2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon dried thyme leaves
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • Fried Shallots: 1/4 cup peanut oil
  • 2 large peeled and sliced shallots
  • Kosher salt
  • Walnut Toast: 8 slices walnut bread (savory or very lightly sweetened)
  • extra light olive oil spray (optional)
  • Source Lisa S. Submission


Walnut Toast:

  • 8 slices walnut bread (savory or very lightly sweetened)
  • Extra light olive oil spray (optional)

Prepare Stilton Spread: Combine Stilton, sour cream, mayonnaise, onion, cream and lemon juice in a small bowl. Using a fork, mash Stilton until mixture is spreadable but still somewhat chunky. Stir in chives; season to taste with salt and pepper.

Prepare Glaze and Ribeyes: Combine 1 tablespoon butter, onion and salt in a small non-stick pan over medium-high heat; sauté until onion is tender. Add remaining ingredients except for parsley; stir until mixed. Bring to a boil; reduce heat and simmer for 30 minutes, stirring occasionally. Strain. Sprinkle ribeyes liberally on both sides with garlic powder, onion powder, salt and pepper; spray both sides with olive oil. Pan-sear in a medium non-stick skillet over medium-high heat until golden on both sides; reduce heat and cook until rare to medium-rare; or to preferred doneness.

Return skillet that steak was cooked in to medium heat. Add remaining 1/2 tablespoon butter; cook until butter begins to brown. Add strained glaze and juice from resting ribeyes; cook until reduced and thickened. Stir in parsley; taste and adjust seasonings. Add ribeyes; turn to coat.

Transfer ribeyes to a cutting surface; slice thinly.

Prepare Fried Shallots: Heat oil in a small skillet until just shimmering. Add shallots, fry until golden. Transfer to a plate lined with a paper towel to drain.

Prepare Walnut Toast: Place slices of walnut bread in a toaster until golden, or spray each slice lightly with olive oil and pan toast in a non-stick skillet over medium heat.

To assemble sandwiches, spread each slice of toast with a liberal amount of Stilton Spread. Top 4 of the slices with an equal amount of ribeye; drizzle with additional glaze and top with an equal amount of shallots. Top with remaining toast slices and serve.