Ingredients
The following ingredients have 4 Servings
- 2 (1 1/2-inch-thick) bone-in rib-eye steaks, about 1 1/4 pounds each
- 2 teaspoons coarse kosher salt
- Black pepper, as needed
- Extra-virgin olive oil, as needed
- 2 ounces creamy blue cheese, such as Jasper Hill Bayley Hazen Blue
- 1 tablespoon unsalted butter
- 2 teaspoons finely chopped chives
- Hot sauce, as needed
Instruction
- Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
- Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
- Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
- Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.
