Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Remove the steaks from the refrigerator 30 minutes before grilling and let sit on a kitchen counter, loosely covered.

Heat the grill to high. Set a cast-iron skillet large enough to hold both steaks on one side of the grill. Brush the steaks with canola oil and season very liberally with salt and pepper. Grill until well charred on the first side, 2 to 3 minutes; flip and grill until well charred on the second side, another 2 to 3 minutes. (The steaks should still be raw at the center at this point.) Transfer to a cutting board.

Slice the steaks across the grain about 1 1/2-inches thick; don't separate the slices. Keeping the steak slices together, transfer the steaks to the skillet and top with the butter. Cover the grill and cook the steaks for 5 minutes for medium rare. Transfer the skillet to a trivet.

Arrange the steak slices on a platter so that the interior of the slices is facing up. Top each slice with some blue cheese. Pour the hot brown butter from the skillet over the steak. Serve immediately.  

IDEAS YOU'LL LOVE

Rib-Eye Steak

Recipe courtesy of Justin Burke-Samson

Rib-eye Steak

Rib Eye Steaks with Cowboy Butter

Recipe courtesy of Ree Drummond

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Grilled Rib-eye with Fra Diavolo Lobster Relish

Recipe courtesy of Bobby Flay

Perfectly Grilled Steak

Recipe courtesy of Bobby Flay

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Rib-Eye Quesadillas

Recipe courtesy of Ree Drummond

Salisbury Steak

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking