Grilled rib eye steak with blue cheese butter has been in regular rotation at my barbecues fo years. Rib eye steaks are perfect to cook on the grill. They are full of flavor and can serve multiple people when sliced. Cooking preference in my house varies greatly from person to person. I have those that won’t touch red meat unless it is well done (I know, I know….but they are family!!!! Lol). Others want the meat still moving after cooking. Therefore, cooking times vary greatly and it is a great way to get everyone involved at the grill. I like to have them cook their own steak! It turns it into a party and frees me up to work on all the sides!
You can also cook these on a grill pan indoors or in a cast iron skillet too.
To get started, heat your grill (or grill pan) to medium high heat.
Then, make your blue cheese butter. You can make this in a food processor and get it really smooth or just use a fork and smash the ingredients together in a bowl. This will produce a chunkier version of the butter. Both methods work.
Today, I smashed my butter and blue cheese in a bowl and sprinkled it with salt and pepper and a teaspoon of fresh, chopped thyme. Note, if using salted butter, you may not need to add extra salt. Taste it and decide. Put the butter to the side.
Next, you’ll want to prep your steaks. First, be sure you let them come to room temperature. You don’t want to put cold steaks on the grill. The outsides will burn long before the inside comes to temperature and you’ll have uneven cooking. Let the steaks rest for about 3o minutes and then, season heavily on both sides with salt and pepper. These are big steaks and they need a lot of seasoning. Don’t be timid. Oil the grates of the grill or spray the grill pan with cooking spray. Place steaks on the grill (or grill pan) and cook until that have a great sear/crust. About 3 minutes. Flip, and cook the other side.
As mentioned earlier, I have a family that prefers their steak a variety of ways. (from rare to well done). It may be helpful, if you know the temperature ranges for each type of cook. Then, using a meat thermometer, you can test your meat as it cooks so each of your guests get the cook they request. Yes, I know, it can be a lot of work if you are serving a crowd. But, you want your guests happy. Here are the general guidelines for internal temperatures for each type of cook.
- Rare (125°-130°F) A steak cooked to “rare” is very different than a “raw”. You’ll still have a sear on the outside and the inside with be very pink/red.
- Medium Rare (130°-140°F) A “medium rare” steak will be warm in the center and pink.
- Medium (140°-150°F) A steak cooked “medium” will be mostly pink with some darker cooked meat around the perimeter.
- Medium Well (150°-160°F) will be mostly brown meat.
- Well (Over 160°F) will always be brown and definitely dry.
Once the steak is cooked to your liking, let it rest for at least 10 minutes to let all the juices redistribute back into the meat. Note that the meat will keep cooking as it rests, so cooking about 5-10 degrees below the desired doneness is ideal. Cover the resting meat with tin foil to keep the heat in.
Once ready to serve, you can serve the steak whole with the blue cheese butter on top or slice it and top with the flavored butter. I always serve extra butter on the side. You can turn this into a surf and turf meal by adding my King Crab Legs Scampi Style on the side. You can make those on the grill too.
Looking for other delicious steak recipes? Try some of these:
Grilled Ribeye Steak With Blue Cheese Butter
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
- 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.
