Grilled Ribeyes with Blue Cheese Butter

Hot, Juicy Ribeyes fresh off the grill.

Rich, Sharp Bleu Cheese Crumbles.

Creamy Butter

Savory Worcestershire

Spicy Buffalo Wing Sauce.

Do I have your attention?

I had mine :-)

Seriously, y’all… this recipe was born of on hand ingredients and the desire to grill for no good reason at all…

We had some steaks

It’s summer

We have a grill …

I need no other enticement.

I decided to use a few of my favorite ingredients to turn the everyday grilled steak, into something… exceptional

 

 

These Grilled Ribeyes with Blue Cheese Butter couldn’t be simpler to make, but the flavor profile is so complex that it tastes like it might have come from a 5 star restaurant, instead of being enjoyed in your backyard.

I paired these rich, savory, juicy ribeyes with Bush’s Grillin’ Beans Black Bean Fiesta

The flavors complemented each other beautifully.

Rich, creamy, savory bleu cheese butter and tender, juicy steaks alongside the spicy, rich, smoky, delicious Black Bean Fiesta – YUM.

 

Seriously, y’all – don’t wait for a special occasion – make these for your friends, for your family, for yourself – Make them just because you love to grill, to eat – because you love good food.

 

Grilled Ribeyes with Blue Cheese Butter

Prep Time: 10 minutes

Cook Time: 15 minutes

Approximate Time: 25 minutes

Yield: 4 steaks

Grilled Ribeyes with Blue Cheese Butter

Delicious Grilled Ribeyes topped with an easy, rich and creamy blue cheese butter

Ingredients

  • 4 - Ribeye Steaks (mine were about 12 oz each)
  • 3 Cloves Garlic - minced
  • 6 oz Blue (Bleu) Cheese Crumbles
  • 1/4 C butter, softened
  • 2 Tbsp Worcestershire Sauce
  • 1 Tbsp Buffalo Wing Sauce
  • Salt and Pepper - to taste

Instructions

  1. Rub the minced garlic on both sides of each steak.
  2. Grill to your preferred temperature, Nathan and I like our steaks medium rare so it only takes about 5 minutes per side on our grill)
  3. While the steaks are grilling - mix together the softened butter, blue/bleu cheese crumbles, worcestershire sauce and buffalo wing sauce.
  4. Blend it all together - there's no wrong way or right way.
  5. When the steaks are cooked - remove them from the grill and allow them to rest for about 5 minutes.
  6. When the steaks are plated and ready to serve, top each steak with the blue/bleu cheese butter and serve

Rachel Says

Serve these steaks with a crisp green salad and your favorite Bush's Grillin' Beans - I suggest the Black Bean Fiesta or the new Sweet Mesquite

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This is definitely going in my toss it together and enjoy with friends repertoire – what’s in yours?

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I’m participating in a partnership with Bush’s Grillin’ Beans and this post is sponsored as a part of this partnership. While I’m compensated for my time and participation; my recipes, opinions and enthusiasm for the recipes and products are entirely genuine and my own.

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Comments

  1. says

    It’s funny that you do a steak with a crust like that. Yum – except the blue cheese part. I am funny that way. BUT I was just talking about making those yummy crusts on steaks at home yesterday. I think I might have to do some of those soon – horseradish encrusted steak. Yum.
    Michelle´s most recent brilliance ..Zucchini Bread – Tasty Tuesday!

  2. Sasha Moretz says

    I really like the recipes you have posted here. In fact, this recipe really caught my attention since I haven’t tried creating this one. So, I will check out these ingredients on my freezer and the ingredients are available I will follow your recipe steps.
    Sasha Moretz´s most recent brilliance ..How does Acai Berry Promote Weight Loss?

  3. says

    Hello,
    I just wanted to drop a line to let you know that I pinned this yummy looking dinner idea. I am also from Texas but no longer live there. I miss my friends so much… any who… I hope you have made it through the storms and I will come back to read more. Have a great day.

    • says

      Thank you so much for taking time to let me know! We love these steaks! It’s nice to meet another Texan!! We’ve been lucky with the storms, thankfully! Look forward to your next visit!

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