Messy Ballpark Ribeye Fries

• 2 10 oz. Ribeye Steaks  
• 2 Tbsp  Steak Seasoning (reserve for before grilling)
• 1/4 Cup Light Beer 
• 2 Tbsp Fresh Thyme, Chopped  
• 2 Tbsp Fresh Garlic, Minced  
• 2 Tbsp Worcestershire Sauce  
• 2 Tbsp Canola Oil
• 2 Tbsp Chives, For Garnish
  

• 1 Yellow Onion, Sliced Thinly  
• 4 Tbsp Butter  
• 1/4 Cup Water  
• 8 oz. Cremini Mushrooms, Sliced  
• 4 oz. Wild Mushrooms (optional), Sliced 
• 1 Tbsp Garlic, Minced  
• 1/4 Cup Beef Stock  
• Salt & Pepper, As Needed

• 2 Cup Heavy Cream  
• 1 Cup Light Beer  
• 2 Cup Blue Cheese, Crumbled  
• 1/2 Ea. Lemon, Juice and Zest 
• 1 Tbsp Butter  
• 1 Tbsp Fresh Shallot, Minced  
• 1 Tbsp Fresh Garlic, Minced 
• 1 Tbsp Fresh Thyme, Chopped  
• 1/4 tsp Black Pepper

• 4-5 Large Kennebec or Russet Potatoes, about 2.5 lbs  
• 2 Quarts Peanut Oil or Canola Oil 
• Salt, As Needed 
• Fennel Pollen, As Needed (optional)

1. Combine marinade ingredients (except for the steak seasoning) in small bowl. Place the Ribeye steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 2 hours or up to overnight, turning occasionally.
2. Remove steaks from the marinade, pat dry and season with the steak seasoning.
3. Lightly oil grill using brush. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 5 to 6 minutes per side for medium rare (145°F).
   

1. Add the onions, water and 2 tablespoons of butter to a large sauté pan and bring to a simmer over medium heat. Once the water is reduced completely, the onions will begin to caramelize.
2. Cook an additional 6-7 minutes, stirring occasionally until the onions are caramelized and tender.
3. Remove the onions from the pan and add 2 tablespoons of the reserved butter, mushrooms and garlic. Cook over medium heat until the mushrooms have caramelized and reduced in size by half.
4. Add the onions into the pan with the mushrooms and season with salt and pepper. Add the beef stock to deglaze the bottom of the pan. Stir to combine and reserve warm.

1. Over medium heat in a sauce pot, sauté the shallot, and garlic with the butter until softened, 2-3 minutes. Add the fresh thyme and beer.
2. Bring the beer to a simmer and reduce by half.
3. Add the heavy cream and bring to a simmer. Reduce by half.
4. Add the blue cheese, lemon juice and zest, and whisk together until the sauce is smooth, and the cheese is melted into the sauce. Season with the black pepper. (For a smoother sauce you can puree together in a blender.)

Or skip this step and use your favorite frozen French fry.

1. Rinse the potatoes under cold water to remove any dirt from the skin.
2. Cut the potatoes into thick matchstick size about ½ in thick. Add all of the cut potatoes into a bowl and run cold water over the potatoes to rinse away the starch. After about 10 minutes the water should run clear, and they are ready to prepare for frying.
3. Strain the potatoes and pat dry between paper towels.
4. In a large sauce pot (8 quarts) add 2 quarts of peanut oil and heat to 300 degrees Fahrenheit. 
5. Add the potatoes in small batches and cook 4-5 minutes to par-cook. Using a slotted spoon or tongs remove the fries to a tray with fresh paper towels. 
6. Once all of the fries have been par-cooked turn up the heat and heat the oil to 375 degrees Fahrenheit.
7. Add the fries again and fry them for 3-4 minutes until crispy and golden brown. Remove to paper towels and season immediately with salt and fennel pollen.

1. Slice the Ribeye into thick bite size pieces.
2. Layer the crispy French fries, caramelized onions and mushrooms, and top with the blue cheese-beer sauce. Garnish with minced chives
3. Enjoy immediately.

Nutrition:

Nutrition information per serving, 6 servings: 1,223 Calories; 84 g Total Fat (45 g Saturated Fat; 1.9 g Trans Fat; 4.4 g Polyunsaturated Fat; 28.3 g Monounsaturated Fat); 265 mg Cholesterol; 1667 mg Sodium; 71 g Total Carbohydrate; 1.3 g Dietary Fiber; 7.1 g Total Sugars; 0 g Added Sugars; 45 g Protein; 340.6 mg Calcium; 4.4 mg Iron; 1882 mg Potassium; 2.2 mcg Vitamin D; 0.9 mg Riboflavin; 22 mg Niacin; 1.3 mg Vitamin B6; 2.3 mcg Vitamin B12; 702.3 mg Phosphorus; 7.8 mg Zinc; 55.4 mcg Selenium; 95.5 mg Choline