About the Dish

Per Serving
Calories 1140
Total Fat 84 g
Saturated Fat 37 g
Trans Fat 4 g
Cholesterol 265 mg
Sodium 1370 mg
Total Carbohydrates 19 g
Dietary Fiber 5 g
Sugar 8 g
Protein 80 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com


When you create a beer pairing, you must look at the dominant flavors. In this dish, you have blue cheese, bacon and, of course, steak. The steak will stand on its own, but what about the blue cheese and bacon? Sure you could complement one of them, but that ignores the other. This is one of those times you want a little contrast. We’re going to choose an IPA brewed with rye in the malt bill. The combination of the sweeter malt will lessen the hop bitterness, making it a perfect contrast to the bacon AND blue cheese.

Burial Scythe Rye IPA, Asheville, North Carolina

Cabernet Sauvignon - Napa Valley, California

Cabernet Sauvignon is for those that like it big and rich. There’s a wonderful sensation of weight on weight with the ribeye. The bold tannins, on the other hand, will mitigate the fatty nature of ribeye, revealing more of the fruit character in the wine.

Faust Cabernet Sauvignon, Napa Valley, California


Season steaks on all sides with a total 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
MISE EN PLACE • Peel and mince shallot. • Trim and halve beans. • Peel, halve and thinly slice onion. • Discard pepper stem and seeds. Mince flesh. • Peel and mince garlic. • Finely chop bacon.
• Place a small saucepan with a lid over medium heat. Add 1 teaspoon olive oil. When oil is hot, add shallot. Cook, stirring, until shallot begins to become translucent, about 1 minute. • Stir in beans. Add 1/3 cup water. Cover pot, and reduce heat to low. Simmer until beans are tender, 8-10 minutes. • Remove pan from heat. Drain excess water. • Season beans with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Transfer to a bowl. Reserve pan.
• While beans cook, place a skillet over medium heat. Add bacon. Cook, stirring occasionally, until bacon is browned and crisp, 4-6 minutes. • Using a slotted spoon, transfer bacon to a bowl. Leave fat in pan.
Increase heat to medium-high. Stand steaks in pan on their fat side (you can hold with tongs, or prop them against each other). Cook until well-browned on bottom, about 2 minutes.
• Lay steaks flat in pan. Cook 1-2 minutes per side for rare to medium-rare. (For medium, cook 2-3 minutes per side. For medium-well, cook 4-6 minutes per side.) • Transfer steaks to 2 plates (reserve skillet). Top with blue cheese, and let rest.
While steaks rest: • Increase heat to high. Add onion and jalapeño. Cook, tossing, until onion begins to become translucent, 2-3 minutes. • Add bacon. Cook, tossing, until bacon is warmed through, about 1 minute. • Pour mixture over steaks.
• Return bean pan to medium heat. Add 1/2 teaspoon olive oil and garlic. Cook, tossing, until garlic is fragrant, about 1 minute. • Add vinegar. Stir to loosen any bits in the pan. • Return beans to pan. Stir to coat in vinegar mixture.
Divide beans between steak plates. Enjoy!