Saturday, June 20, 2020

Grilled Rib Eye with Mustard Blue Cheese Sauce

This simple sauce puts an incredibly delightful crown on the king of steaks.


For the Sauce
1 cup half & half
1/2 cup Dijon mustard
1/4 cup crumbled blue cheese
1 garlic clove, minced

For the Steaks
2 rib eye steaks (1-1/2 inches thick)
Kosher salt
Fresh cracked black pepper
2 tablespoons crumbled blue cheese

  1. Let rib eye steaks come to room temperature at least 2 hours prior to cooking.
  2. Prepare your grill for direct cooking over high heat.
  3. Combine all sauce ingredients in a small saucepan. Bring to a simmer, then reduce heat to low, whisking occasionally.
  4. Season steaks generously with salt and pepper. Cook steaks with the grill covered for 5 minutes per side (medium rare). Remove steaks from grill and tent with foil, letting them rest for 10 minutes while sauce finishes cooking.
  5. When sauce has reduced by half, pour over steaks and top each steak with a tablespoon of crumbled cheese. Serve.

Wine pairing: Cabernet Sauvignon

Grogs and Goldie, 1956

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