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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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January 12, 2010

The Wife of a Dairyman ~ Seared Steaks with Carmelized Onions and Gorgonzola ~ & Some E. Coli Information

When it comes to e. coli 0157:H7,the key is proper cooking.

For ground beef (this means any ground beef product: chuck, round, etc…), should be cooked to an internal temperature of 160 degrees F.

The best way to measure this is by using a meat thermometer (especially for thick burgers) or cook ground beef until the interior is no longer pink and the juices run clear.

Since whole muscle meats (steaks and roasts) are ground up to make ground beef there is more surface area that could have come in contact with e. coli 0157:H7. The only way to ensure a safe hamburger is to eat it well done.

Steak lovers, no worries, you can still enjoy your favorite medium or rare steak.
When you grill a steak, the surface of that meat is the only part that has to be cooked to a temperature of 160 degrees. To make your grilling easier. I recommend using this grilling chart.

Photo by Eating Well

Seared Steaks with Caramelized Onions and Gorgonzola

2 tablespoons canola oil, divided
• 2 large onions, sliced (about 4 cups)
• 1 tablespoon brown sugar
• 1/2 cup reduced-sodium beef broth
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 1 pound beef tenderloin, (filet mignon) or sirloin steak, 1-1 1/4 inches thick, trimmed and cut into 4 steaks
• 1/4 cup crumbled Gorgonzola, or blue cheese


1. Heat 1 tablespoon oil over medium heat in a large skillet. Add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes. Add broth, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm. Clean and dry the pan.

2. Sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the steaks and cook until browned, 3 to 5 minutes. Turn them over and top with cheese. Reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with the caramelized onions.

Per serving: 338 calories; 16 g fat (5 g sat, 7 g mono); 69 mg cholesterol; 11 g carbohydrates; 36 g protein; 2 g fiber; 468 mg sodium; 565 mg potassium.
Nutrition Bonus: Zinc (40% daily value), Potassium (16% dv), Iron (15% dv).

1 Carbohydrate Serving

Exchanges: 1 vegetable, 5 lean meat, 1 fat Pin It
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