Prairie Tales and the Beef Revolution

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Journalist-rancher Bill Kurtis raises grass-fed cattle and is the founder of Tallgrass Beef Company. He talks about the American prairie, the beef revolution and the return to the traditional ways of the trail drive in his book, The Prairie Table Cookbook.

Blue Cheese-Topped Steak
Serves 4

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.

Music break: I Need my Minutes by RJD2