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Grilled Ribeye Steak

If you are not worried about your arteries, go ahead and grill a rib or ribeye steak. Note that the steak pictured is boneless, hence a ribeye. While you are at it you may as well add a baked potato and top the steak with a blue cheese compound butter.

Both the rib steak and ribeye are very tender, very flavorful, very high in fat, and are the most popular steaks at home and in restaurants.

2 ribeye or rib steaks

Salt or Creole Seasoned Salt to taste

Coarse ground black pepper to taste

Blue cheese compound butter

Prepare the compound butter if desired (recipe follows). Prepare the grill for a very hot direct fire. Season the steak with salt and pepper.

Grill directly over the fire for 4 minutes per side for a medium rare 1 inch thick steak. The very hot fire will produce some charring because of the steak’s high fat content.

Blue Cheese Compound Butter

4 tablespoons unsalted butter

2 ounces blue cheese

1/2 teaspoon Worcestershire sauce

1 small shallot, minced

Pinch of salt

Combine all ingredients in a bowl and mash with a fork until smooth and thoroughly blended. If you do these steaks often, make a larger amount, form the mixture a log shape, and freeze. To achieve this, form the mixture into a sausage shape on a piece of wax paper or plastic wrap. Roll the wrap and twist the ends to compress the mixture into a firm sausage shape. Refrigerate until solid and then freeze.

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