Black Pepper Rubbed Ribeye with Roquefort Butter
Recipe from
The Food Channel
Spicy black pepper-crusted, grilled bone-in ribeye topped with Roquefort compound butter that makes a delicious sauce as the butter melts on the warm steak.
Servings:
Serves 4
Prep Time:
15 mins
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Ingredients
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2 ouncesunsalted butter, at room temperature (1/2 stick)see savings
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2 ouncesRoquefort cheese, crumbledsee savings
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1 teaspoonminced garlicsee savings
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2 teaspoonsfresh chopped chivesee savings
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2 teaspoonsfresh chopped thymesee savings
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4(1 1/4-inch thick) bone-in ribeye steakssee savings
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Olive oilsee savings
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Kosher saltsee savings
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1/4 cupcoarsely ground black peppersee savings
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Directions
1.
Preheat outdoor grill to high.
2.
In a mixer, whip butter and Roquefort cheese until smooth. Add garlic, chive and thyme and mix until well combined.
3.
Place butter mixture on parchment paper and roll the parchment paper around butter forming 1-inch diameter log. Chill.
4.
Pat ribeyes dry with paper towels. Brush evenly with olive oil and season with salt. Press black pepper evenly on both sides. Let rest at room temperature for 15 minutes.
5.
Cook steaks to desired doneness.
6.
Serve topped with slices of Roquefort butter. Garnish with fresh thyme sprigs.
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