Ingredients:

1 1/4 to 1 1/2-inch thick rib-eye steaks (USDA Prime if available - for the best flavor)
Salt and Black Pepper to taste
1 Jar Canyon's Caramelized Onions
4 Ounces blue cheese, crumbled
1/2 Jar Canyon's Romesco Sauce

Place oven rack on second level from the top of oven and preheat oven to 500 degrees. (Make sure your oven is fairly clean when the oven is this hot or it will smoke up the house.) Sprinkle steaks liberally with salt (it is difficult to over salt this thick piece of steak) and black pepper. Place steaks on a roasting pan and place in the oven. The high heat will sear the steak and keep in the juices. After 5 minutes reduce the heat to 450 degrees and continue roasting until the steaks are at an internal temperature of 125 degrees and springy to the touch. Remove from oven. Allow the steaks to rest in the pan for about 5 minutes for medium rare. The internal temperatue of the steak will continue to increase after removing it from the oven to about 140 degrees. While the steaks are cooking heat the Caramelized Onions on the stove top or microwave until heated through. Warm Canyon's Romesco Sauce on the stove top or microwave until heated through. Arrange the steaks on serving plates and divide Canyon's Caramelized Onions over each steak and top with crumbled blue cheese. If available, fill a squirt bottle with Canyon's Romesco Sauce and decorative squirt the sauce around the edge of the plate with the steak in the center. About 1 tablespoon of sauce per serving.