Favorite Foods with Chef Michael Symon

Episode 9

Grilled Rib Eye

with Wisconsin Havarti Fondue

Ideal for parties and small get-togethers, fondue dishes are always in style. Chef Michael Symon spices up this timeless favorite with buttery Wisconsin Havarti and horseradish. Choice rib eye, grilled to perfection, makes a delicious side for dipping.

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PRINTABLE PDF COOKING DIRECTIONS

Grilled Rib Eye

with Wisconsin Havarti Fondue

Prepare outdoor grill for cooking, if using. Heat medium saucepan over low heat; add olive oil, shallots and garlic with pinch of salt; sauté over low heat for 2 minutes, until shallots and garlic are aromatic and translucent. Add vinegar; reduce by half. Add cream; reduce by half (be patient, this takes some time). Check seasoning; add salt and pepper if needed. Remove pan from heat and whisk in Havarti cheese, horseradish and chives. Keep fondue warm.

Season steaks liberally and grill to your liking. Cook over outside or stovetop grill to desired doneness. Pour fondue into fondue pot over heat. Cut steaks into bite-sized pieces and dip!

INGREDIENTS

NUMBER OF SERVINGS: 4-6
  • 1 tablespoon olive oil
  • 2 shallots, minced (about 2 tablespoons)
  • 1 garlic clove, smashed and minced
  • Kosher salt and cracked black pepper
  • 2 tablespoons white wine vinegar
  • 1 quart (4 cups) heavy cream
  • 1 1/2 to 2 cups (6-8 ounces) Wisconsin Havarti cheese, grated
  • 1 1/2 cups freshly grated horseradish*
  • 1/4 cup sliced chives
  • 4 1-pound (16-ounce) rib-eye beef steaks, preferably dry-aged
*You can use bottled horseradish, but squeeze and drain well before adding to fondue.