Michael Symon once again gets incredibly jazzed about food (his favourite words in the english language are double and cream), and Wisconsin cheese. Here, he shares a pretty unique recipe for a good ribeye steak with a delicious double cream Havarti fondue.
He preps a pretty succulent looking grilled ribeye steak. This is the minor part of the recipe. The cheese is the central element here.
The video pretty well speaks for itself. He gives an excellent rundown on essentially making the richest fondue for steaks you'll probably ever have, and his seriousness about dipping meat into cheesy sauce is second to none.
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