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Steak with caraway onions and Blue Cheese

Steak with caraway onions and Blue Cheese

3 servings


  • 1 tbsp (15 ml) olive oil
  • 2 large onions, peeled and thinly sliced
  • ½ tsp (5 ml) salt
  • 1 tsp (5 ml) caraway seeds
  • 1 tbsp (15 ml) dijon mustard
  • ¼ cup (50 ml) beef broth
  • 3 boneless ribeye steaks, approximately ½ inch thick
  • 1 tbsp (15 ml) coarsely ground black pepper
  • 1 tsp (5 ml) salt
  • 1 pack Castello® Traditional danish blue, sliced



1. Heat olive oil in a large skillet over medium heat. Add the onions, salt and caraway seeds and cook for approximately 10-15 minutes until the onions are softened and begin to brown.

2. Stir in the Dijon mustard and beef broth; cook for an additional 2 minutes.

3. Meanwhile, sprinkle black pepper and 1 teaspoon of salt generously over both sides of the steaks.

4. Grill or broil to desired doneness. Place the steaks on a serving dish and garnish with the cooked onions and slices of Traditional Danish Blue cheese.