Steak with Smokey Blue Cheese Sauce

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Ingredients:

  • 2 bone-in ribeye steaks (about 4-5 ounces each)
  • Smoked sea salt and freshly ground pepper
  • Avocado oil spray
  • 2 sticks softened butter, salted
  • 1 medium onion, diced
  • 2 cloves garlic, diced
  • 1 cup milk, 2% or, for more decadence, heavy cream
  • ¾ to 1 cup smoky blue cheese, such as Rogue Creamery’s Smokey Blue

Instructions:

  1. Let the rib eye steaks rest and reach room temperature for about 45 minutes.
  2. Preheat grill to 400°F.
  3. Spray the steaks with avocado oil. Then, salt and pepper each side generously. Place steaks on hot grill and sear 4-5 minutes per side until medium-rare, with an internal temperature of 130°F. Increase or reduce cook time as you prefer; we do not recommend cooking past medium for ribeye steaks. (If you have the ability to smoke the steaks, smoke them for 45 minutes before searing them on the grill.)
  4. Remove from grill and allow to rest for about 10 minutes.
  5. Dice onion and garlic. Melt stick of butter in large pan over medium-high heat. Sauté onions and garlic until golden brown. Pour in milk, add a dash of salt and pepper, and let bubble. Turn heat down to medium. Add the smoky blue cheese and allow to melt, stirring frequently. Add more salt and pepper to taste. Pour sauce over your steak.
  6. Serve with smashed potatoes and/or roasted Brussels sprouts.

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