Recipes >
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.