Grilled Ribeye With Blue Cheese And Garlic Butter

Bring the steaks to room temperature before grilling for best results.

Try different blue cheese varieties.

For a more intense garlic flavor, roast whole garlic cloves and mash them into the butter.

Add a splash of Worcestershire sauce or balsamic vinegar to the blue cheese butter for extra flavor.

To achieve a nice sear on the steak, pat the surface of the meat dry before grilling.

Let the blue cheese butter melt slightly on the warm steak when serving.

Add fresh herbs like thyme or rosemary to the topping for added flavor.

Do I use salted or unsalted butter?

If a recipe just says "butter", it's usually safe to assume it means salted (at least on our site and professional sites that follow a formal recipe style guide). If you wish to use unsalted butter in this recipe you'll need to add a little salt. About 1/8th tsp or less (start by adding half that and adjust as needed).

How can I tell when the ribeye steaks are done cooking?

You can determine the doneness of the steak by using a meat thermometer (medium rare is 130-135 degrees F), or by pressing the steak with your finger to check for firmness.

Why do you let the ribeye rest after grilling?

Letting the steaks rest for a few minutes allows the juices to redistribute, resulting in a more flavorful and tender steak.

Can I use a different cut of steak besides ribeye?

You can use other cuts like New York strip, filet mignon, or sirloin for this recipe, adjusting cooking times accordingly based on the thickness of the steak.

Can I make the blue cheese butter topping in advance?

You can prepare the blue cheese butter mixture ahead of time and keep it refrigerated until ready to use. Let it soften at room temperature before serving.

Can I omit the garlic from the blue cheese butter topping?

If you're not a fan of garlic, you can omit it from the topping or substitute with a pinch of garlic powder for a milder flavor.

How should I store any leftover blue cheese butter?

Store any leftover blue cheese butter in an airtight container in the refrigerator for up to 5 days. It can be used on other dishes like grilled chicken or vegetables.

Can I freeze the blue cheese butter topping?

While butter can be frozen, the texture of the blue cheese butter may change slightly when thawed. Freeze it well wrapped in plastic wrap and foil for up to 2 months. Can be used frozen or thawed first.

Grill: For cooking the ribeye steaks. For best results, preheat the grill to medium-high heat before adding the steaks.

Mixing Bowl: For combining the softened butter, minced garlic, and crumbled blue cheese to create the garlic butter topping.

Measuring Spoons: To measure the garlic and blue cheese (and butter if not using stick butter).

Spatula or Spoon: For mixing the butter ingredients in the bowl.

Tongs: For handling the ribeye steaks on the grill to flip them and remove them once cooked.

Meat Thermometer (optional): For checking the internal temperature of the steaks, making sure they reach the desired doneness.

Aluminum Foil: To cover the steaks while they rest after grilling, which helps retain heat and allows the juices to redistribute.

Garlic Mashed Potatoes: Creamy and buttery restaurant-style mashed potatoes are a classic pairing with steak. The garlic flavor complements the richness of the blue cheese butter.

Charred Asparagus: The slight bitterness and crunch of charred asparagus add a freshness that cuts through the richness of the ribeye and blue cheese.

Red Wine Reduction Sauce: A rich red wine reduction provides acidity and complexity, which nicely balances the steak's richness. It enhances the overall flavor without competing with the blue cheese.

Roasted Brussels Sprouts: The nuttiness of roasted Brussels sprouts complements the blue cheese, while their caramelized texture brings a nice contrast to the steak.

Crusty Baguette: Serve some slices of warm, crusty baguette to soak up any remaining blue cheese garlic butter, adding a textural element and making sure none of that delicious sauce goes to waste.

Creamy Coleslaw: A creamy coleslaw introduces a crunchy, tangy element that refreshes your palate after each bite of steak and blue cheese.

Balsamic Glaze: Drizzling a balsamic reduction over the finished steak adds a sweet and tangy contrast that enhances the savory flavors of the blue cheese.

Grilled Corn on the Cob: Sweet, grilled corn brings a playful sweetness and texture that pairs well with the savory ribeye.

Potato Wedges: Crispy potato wedges seasoned with herbs and garlic complement the steak well.

Mushroom Risotto: A creamy mushroom risotto balances the boldness of the blue cheese, creating a sophisticated pairing.

Grilled Vegetable Medley: A mix of grilled vegetables adds color and a smoky flavor, and you already have the grill fired up, so why not?

Wine Pairings
Cabernet Sauvignon: This heavy hitter is a classic pick for ribeye. Its deep, dark fruit flavors (think blackberries and plums) match the richness of the steak, while its tannins cut through the buttery goodness of that blue cheese. Look for one with a hint of oak for an extra layer of flavor.

Malbec: With bold flavors of dark fruits and a nice little spice kick, Malbec pairs beautifully with grilled meats. The luscious mouthfeel also complements that creamy blue cheese topping. Go for one that's well-structured for some extra punch.

Syrah/Shiraz: Whether you call it Syrah or Shiraz, this wine brings dark fruit and a peppery finish that can stand up to the richness of the steak and cheese. Look for one with a bit of smokiness for an added bonus paired with the char from the grill.

Other Alcohol Pairings
Bourbon: A nice bourbon brings sweet caramel notes and a little warmth that goes hand in hand with that grilled steak. It makes for a delightful pairing along with the blue cheese butter.

Stout: A robust stout, especially one on the creamy side, can be a surprising but great match. The roasted malt flavor complements the char of the ribeye and echoes the richness of the blue cheese. Look for one with hints of chocolate or coffee for extra depth.

Negroni: For a cocktail with a bit of class, try a Negroni. The bitter notes from the Campari can cut through the richness of the steak and blue cheese, while the botanicals of the gin add complexity. It's like

Non-Alcoholic Pairings
Sparkling Water with Lime: Keep it classy and simple with some sparkling water splashed with lime.

Ginger Beer: A nice, spicy ginger beer can work wonders here. Its sweetness balances the savory flavors of the dish while the ginger adds a bit of zing.

Herbal Iced Tea: Choose a lightly brewed herbal tea, perhaps something with hints of mint or chamomile. It's refreshing and not overly sweet.