Recipe courtesy of Jonathan Waxman
Recipe courtesy of Jonathan Waxman
Watch how to make this recipe.
Grilled Rib-Eye Steak with Blue Cheese
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- Level: Intermediate
- Total: 30 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 276
- Total Fat
- 24 g
- Saturated Fat
- 12 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 72 mg
- Sodium
- 236 mg
Here I'm pairing a rich steak with a light, bright arugula salad. I'll give you tips on using a charcoal grill and show you how to make a delicious, versatile blue cheese dressing.
- Level: Intermediate
- Total: 30 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 276
- Total Fat
- 24 g
- Saturated Fat
- 12 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 72 mg
- Sodium
- 236 mg
Ingredients
Blue Cheese Dressing
Steak
Directions
- For the blue cheese dressing, combine the heavy cream, cream cheese, sour cream, Gorgonzola, and scallions in a large bowl and gently crush together with a fork. Set aside.
- Preheat a charcoal grill until the coals are white. Rub both sides of the steak with 1 tablespoon (15ml) olive oil and season liberally with salt and pepper. Put the steak in the center of the grill and cook 6 to 7 minutes per side, turn 90-degrees once on each side. If the grill is too hot and the steak is cooking too fast, transfer the steak to indirect heat and cover. Remove the steaks from the grill and rest for about 10 minutes. Meanwhile, toss the arugula with the remaining olive oil and season with salt.
- Serve the steaks with the arugula and the blue cheese dressing.
