Grilled ribeye steak topped with slices of butter.

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There’s nothing quite like sinking your teeth into a perfectly grilled ribeye steak topped with rich, tangy blue cheese butter on a warm summer evening. This grilled ribeye steak with blue cheese butter has been a staple at my family barbecues for years, and for good reason – it’s absolutely divine and surprisingly simple to master.

Ribeye steaks are truly a griller’s dream. They’re incredibly flavorful thanks to their beautiful marbling, melt-in-your-mouth tender, and quick to cook. Whether you’re hosting a small dinner party, a Fourth of July celebration, or just want to treat your family to something special, this recipe delivers restaurant-quality results every single time.

What I love most about this recipe is how it brings everyone together. In my house, cooking preferences vary dramatically – I have family members who won’t touch red meat unless it’s well done (I know, I know… but they’re family!), while others want their steak still mooing.  LOL This recipe accommodates everyone beautifully, and I often let guests cook their own steaks to their preferred doneness. It turns dinner into a fun, interactive experience! And if ribeye is “your thing”, check out my reverse seared ribsteak with herb butter recipe to learn how to cook thick steaks.  You’ll love this method.

Ingredients

Here’s everything you’ll need to create this show-stopping dish:

For the Blue Cheese Butter:

  • unsalted butter, softened
  • blue cheese
  • fresh thyme
  • Salt and black pepper to taste

For the Ribeye Steaks:

  • ribeye steaks (one pound each, about one inch thick)
  • Coarse salt
  • Freshly ground black pepper
  • Olive oil for grating
Close view - Grilled Ribeye Steak with Blue Cheese Butter

Understanding Your Ingredients

Ribeye Steaks: The star of our show! Ribeye is cut from the rib section and is known for its exceptional marbling – those beautiful white streaks of fat that melt during cooking, creating incredible flavor and tenderness. Whether you choose bone-in ribeye steaks or boneless ribeye steaks, you’re in for a treat. Wagyu ribeye steaks are the ultimate splurge if you want to go all out.

Blue Cheese: This bold, pungent cheese adds a creamy, tangy contrast to the rich beef. The saltiness and sharp flavor profile complement the meat beautifully without overwhelming it.

Fresh Thyme: This aromatic herb adds earthy, slightly minty notes that enhance both the butter and the steak. Fresh thyme is preferred over dried for its bright flavor.

Unsalted Butter: Creates the perfect creamy base for our compound butter while allowing us to control the salt content.

Ingredient Substitutions

Don’t have all the ingredients on hand? Here are some great alternatives:

  • Blue Cheese Alternatives: Gorgonzola, Roquefort, or even goat cheese for a milder option
  • Herb Substitutions: Fresh rosemary, oregano, or chives work wonderfully
  • Butter Alternative: Cream cheese mixed with a little olive oil for a lighter option

Steak Alternatives: New York strip, filet mignon, or top sirloin (adjust cooking times accordingly)

How to Grill the Perfect Ribeye Steak

Preparation Steps

  1. Bring to Room Temperature: Remove steaks from the refrigerator 30 minutes before grilling. Cold steaks will cook unevenly – the outside will burn before the inside reaches proper temperature.
  2. Preheat Your Grill: Heat grill to medium-high heat (450°F to 500°F). A hot grill is essential for achieving that perfect sear and crust.  It doesn’t matter whether you are grilling indoors on a grill pan, or outdoors on an electric grill.
  3. Season Generously: Pat steaks dry and season both sides generously with coarse salt and freshly ground black pepper. Don’t be timid – these big steaks need plenty of seasoning!
  4. Prepare Grill Grates: Clean and oil the grates or spray with cooking spray to prevent sticking.

Grilling Instructions

  1. Initial Sear: Place steaks on the hottest part of the grill. Cook for 3-4 minutes without moving them to develop a beautiful crust.
  2. Flip Once: Turn steaks and cook the other side for 3-4 minutes for medium-rare, adjusting time based on desired doneness.
  3. Check Temperature: Use a meat thermometer to ensure accuracy, inserting it into the thickest part of the steak.
  4. Rest the Meat: Remove from grill and let rest for 10-15 minutes under foil. This crucial step allows juices to redistribute throughout the meat.

Ribeye Steak Temperature Guide

Getting the perfect doneness is key to a great steak experience. Here’s your comprehensive ribeye steak temperature chart:

For 1-inch thick steaks:

  • Rare (125°F): 2-3 minutes per side – Center is bright red with pinkish edges
  • Medium-Rare (135°F): 3-4 minutes per side – Center is very pink with slightly brown edges
  • Medium (145°F): 4-5 minutes per side – Center is light pink with brown outer portion
  • Medium-Well (155°F): 5-6 minutes per side – Center is slightly pink with brown exterior
  • Well-Done (165°F): 6+ minutes per side – Uniformly brown throughout

Pro Tip: Remember that steak continues cooking as it rests, so remove it from the grill about 5 degrees before your target temperature.  Cover and let sit for at least 10 minutes for the perfectly cooked and rested steak.

For thicker steaks (1.5-2 inches), add 1-2 minutes per side to these times. Bone-in ribeye steaks may take slightly longer due to the bone affecting heat distribution.

grilled steak topped with slices of creamy cheese.

Outdoor Grilling and Indoor Grilling Equipment Guide

Grilling may be a seasonal sport in some parts of the country, but I grill year round both outdoors on an electric grill, and indoors on a grill pan.  Both work great.  Charcoal is still a great choice if that is your thing, so go right ahead and light up the charcoal. I make sure my grates are well oiled with olive oil before adding my meat.  I live in Southern California so outdoor grilling is a way of life.

raw rib eyes on the grill.

But, I often grill indoors and I never let weather stop me. If you are grilling indoors, I have a couple of recommendations for you.

1)  Make sure the kitchen and surrounding areas are well ventilated.  Put on that stove fan, open the windows and sliding glass doors.

2)  I have two favorite go-to grilling pans.  One is a small square that I use when cooking for myself or just two (which is my norm these days).  The LeCreuset Square Grill is easy to store and clean and takes up a lot less space than most grill pans.

3)  My new favorite grill pan is actually a two-sided cast iron pan from Lodge Cast Iron.  One side is a griddle (great for pancakes and bacon in the morning) and the other side is a grill.  I can put this over two burners on my stove and do steak and veggies at the same time.  Love it.

4)  Scrub those grills as soon as you are finished cooking for easier cleanup.  Use specially made grill pads for easier cleanup.  

Ribeye steak resting on a hot grill pan.

How to Make Blue Cheese  Butter for Steak

Creating this flavor-packed compound butter is incredibly simple and can be done ahead of time.

Soften the Butter: Remove butter from the refrigerator 30 minutes before making to ensure it’s properly softened.  I’ve used unsalted butter to control the salt, but you certainly can use salted butter if that is your preference.

Combine Ingredients: In a medium bowl, combine softened butter, crumbled blue cheese, fresh thyme, and a pinch of salt and pepper. You can use a food processor for a smooth texture or simply mash with a fork for a chunkier consistency – both methods work beautifully.

Note:  you can use blue cheese crumbles, Point Reyes Blue Cheese, Stilton blue cheese or Gorgonzola.  They will all work in the recipe.  I recommend that you use your favorite cheese.

butter and blue cheese in a food processor.

Taste and Adjust: Sample your butter and adjust seasoning as needed. If using salted butter, you may not need additional salt.

Shape and Chill: Transfer the mixture to parchment paper, roll into a log shape, and refrigerate for at least 30 minutes to firm up. (see photos) Alternatively, just smash and put in a small bowl with a butter spreader…no judgement here!  And just like that, you have blue cheese steak butter.

pile of butter on parchment paper.
wrapped roll of compound butter.

What to Serve with Ribeye Steak

A great steak deserves equally impressive sides. Here are my favorite accompaniments:

Potato Options:

Fresh Sides:

Comfort Sides:

For a special occasion, transform this into surf and turf by adding grilled scampi style shrimp or king crab legs scampi style.

A plate of grilled asparagus and a juicy steak topped with butter.

How to Store Leftovers

While ribeye steak is best enjoyed fresh off the grill, you can store leftovers properly:

  • Refrigeration: Store in airtight container for up to 3 days
  • Reheating: Gently reheat in a low oven (250°F) until warmed through, or slice thin for steak sandwiches
  • Blue Cheese Butter: Keeps in refrigerator for up to 1 week, or freeze for up to 3 months

Frequently Asked Questions

For medium-rare, grill about 3-4 minutes per side for 1-inch thick steaks. Always use a meat thermometer for accuracy since thickness, grill temperature, and personal preference vary.
Bone-in ribeye steaks often have more flavor due to the bone, and the bone helps regulate cooking temperature. Boneless ribeye steaks cook slightly faster and are easier to cut and serve.
Absolutely! Ribeye is one of the best cuts for grilling due to its marbling, which keeps it juicy and flavorful even when cooked over high heat.
Use a meat thermometer inserted into the thickest part. For medium-rare, aim for 135°F internal temperature, remembering it will rise a few degrees as it rests.
Yes! Compound butter can be made up to 3 days ahead and stored in the refrigerator, or frozen for up to 3 months.

A tomahawk steak is essentially a bone-in ribeye with an extra-long bone left attached for presentation. The meat is the same, but tomahawks are typically thicker and require longer cooking times.

An 8 oz ribeye steak contains approximately 544 calories, though this varies based on the specific cut and preparation method.
Simple salt and pepper is classic and lets the meat shine. For variety, try Montreal steak seasoning, garlic powder, or your favorite steak rub
Always cut against the grain using a sharp knife. For serving, slice at a slight angle for attractive presentation pieces.

Blue cheese will typically last

Unopened:

  • 2-4 weeks past the sell-by date when refrigerated

Opened:

  • 1-2 weeks in the refrigerator when properly stored

Storage tips:

  • Keep it wrapped in wax paper or parchment paper, then place in a loose plastic bag or container
  • Store in the refrigerator at 35-40°F
  • The cheese section or vegetable drawer works well
  • Don’t wrap tightly in plastic wrap as blue cheese needs to breathe

Signs it’s gone bad:

  • Pink or black mold (the blue-green mold is normal and safe)
  • Strong ammonia smell (beyond the typical pungent blue cheese aroma)
  • Slimy texture
  • Hard, dried-out appearance

Blue cheese is naturally aged with mold, so some fuzzy blue-green growth is completely normal. The key is distinguishing between the good mold that’s supposed to be there and harmful mold that indicates spoilage.

Yes, you can freeze blue cheese, but it will change the texture significantly.

What happens when frozen:

  • The texture becomes more crumbly and less creamy
  • It may become slightly grainy or watery when thawed
  • The flavor remains largely intact

Best uses for frozen blue cheese:

  • Cooking and baking (sauces, dressings, casseroles)
  • Crumbling over salads or into dishes
  • Not ideal for eating fresh or on cheese boards

How to freeze:

  • Wrap tightly in plastic wrap or aluminum foil
  • Place in a freezer bag to prevent freezer burn
  • Label with the date
  • Freeze for up to 6 months

Thawing:

  • Move to the refrigerator and let thaw slowly overnight
  • Use within a few days of thawing
  • Don’t refreeze once thawed

If you’re planning to use the blue cheese for cooking or as a crumbled topping, freezing works fine. But if you want to maintain that creamy, spreadable texture for fresh eating, it’s better to buy smaller amounts and use them fresh rather than freezing.

Here are good substitutes for blue cheese depending on what you’re making:

For similar tangy, pungent flavor:

  • Gorgonzola – milder and creamier than most blue cheeses
  • Roquefort – sharper and more intense
  • Stilton – rich and slightly sweet
  • Feta cheese – briny and tangy, though different texture

For creamy texture in dressings/sauces:

  • Goat cheese – tangy and creamy, much milder
  • Cream cheese + lemon juice – adds tartness and creaminess
  • Greek yogurt + vinegar – for healthier dressings

For salads and crumbling:

  • Fresh goat cheese – crumbles well, mild tang
  • Cotija cheese – salty and crumbly
  • Feta – briny flavor, crumbles nicely

For cooking:

  • Sharp cheddar – strong flavor, melts well
  • Parmesan – nutty and sharp
  • Goat cheese – creamy when melted

Non-cheese alternatives:

  • Nutritional yeast – nutty, cheesy flavor (vegan)
  • Cashew cream + miso paste – umami-rich (vegan)

The best substitute really depends on whether you need the flavor, texture, or both. Gorgonzola is probably the closest overall match, while goat cheese works well when you want creaminess with less intensity.

cooked rib eyes with blue cheese butter on top.

Did you try this grilled ribeye steak with blue cheese butter recipe? I’d love to hear how it turned out! Please leave a rating and comment below – your feedback helps me create even better recipes for you.

Looking for more delicious steak recipes? Try these favorites:

Grilled ribeye steak topped with slices of butter.

Grilled Ribeye Steak With Blue Cheese Butter

Cooking a ribeye steak on the grill and then serving it with blue cheese butter will totally impress your guests.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine General
Servings 6 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

  • 2 1 Lb bone-in rib eye steaks
  • ½ Cup of unsalted butter
  • 4 Oz. Blue cheese of your choice
  • 1 Tsp. Chopped fresh thyme
  • Salt & Pepper to taste

Instructions
 

  • Heat your grill or grill pan to medium high heat.
  • Mix the butter and blue cheese in a food processor to make it smooth OR by mashing in a small bowl with a fork to keep it chunkier. Add thyme and add salt and pepper to taste. You can put on parchment paper and form into a roll and keep in the refrigerator for weeks making this a great item to make a head.
  • Heavily salt and pepper your steaks on both sides. Be sure the steaks are at room temperature.
  • Grill the steaks to the doneness you prefer.
  •  Let the steak rest at least 10 minutes (covered with tinfoil) then; top the steaks with the blue cheese butter and slice for your guests.
Keyword dinner, grilling, meat, steak
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