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Black Pepper Rubbed Ribeye with Roquefort Butter
Ingredients
- 2 ounces Roquefort cheese, crumbled
- 4 (1 1/4-inch thick 8 ounce) bone-in Ribeye steaks
- 2 ounces unsalted butter, at room temperature (1/2 stick)
- 1 teaspoon minced garlic
- 2 teaspoons fresh chopped chive
- 2 teaspoons fresh chopped thyme
- 1/2 tablespoon olive oil
- 1/2 tablespoon kosher salt
- 1/4 cup coarsely ground black pepper
Spicy black pepper-crusted, grilled bone-in Ribeye topped with Roquefort compound butter that makes a delicious sauce as the butter melts on the warm steak.
Why Try? Ribeye steak is considered by many a beef eater to be the king of all steaks. Adding this indulgent butter sends it over the top into the realm of the unforgettable.
Foodie Byte: This compound butter can be made days in advance and kept chilled or stored in the freezer for months.
Preparation
- Preheat outdoor grill to high.
- In a mixer, whip butter and Roquefort cheese until smooth. Add garlic, chive and thyme and mix until well combined.
- Place butter mixture on parchment paper and roll the parchment paper around butter forming 1-inch diameter log. Chill.
- Pat ribeyes dry with paper towels. Brush evenly with olive oil and season with salt. Press black pepper evenly on both sides. Let rest at room temperature for 15 minutes.
- Cook steaks to desired doneness.
- Serve topped with slices of Roquefort butter. Garnish with fresh thyme sprigs.
Nutritional Information
Calories 553, Carbohydrates 5g, Cholesterol 177mg, Fat 37g, Fat Calories 327, Fiber 2g, Protein 50g, Saturated Fat 18g, Sodium 1122mg. Daily Values: Calcium 153.86mg 15%, Phos 516.19mg 52%, Copper 0.26mg 13%, Zinc 10.98mg 73%, Panto 1.14mg 11%, Biotin 0.38mcg 127%, Iodine 1.42mcg 1%, Magnesium 67.26mg 17%, Iron 5.8mg 32%, Vitamin B6 50%, Vitamin C 2%, Vitamin B12 137%, Vitamin D 2%, Vit E-a-Toco 2%, Vitamin A 12%. Percent Daily Values are based on a 2,000 calorie diet.