Every Thursday on the Good Food blog we share a recipe from our archives. Journalist-rancher Bill Kurtis first shared this recipe for Blue Cheese Topped Steak with us on April 5, 2008.
Keep reading for the full recipe…
Blue Cheese-Topped Steak
4 (about 14-ounces each) Rib Eye Steak
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 ounces blue cheese
2 tablespoons butter, softened
1 tablespoon chopped fresh flat-leaf parsley
Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot. Season steaks with salt and pepper. Grill steaks, covered, about 6 minutes per side or until a meat thermometer inserted in the center registers 145 (or medium-rare).
Meanwhile, blend together blue cheese and butter in small bowl until creamy. Equally divide blue cheese mixture over steaks. Keep steaks on grill another 30 seconds or until butter melts. Garnish with parsley.
Recipe courtesy of Bill Kurtis’ Tallgrass Beef Company.