Grilled Rib-Eye Steaks With Blue Cheese

Try this!  BBQ/steak/blue cheese is a combination made in Heaven.  I recommend using Danish blue cheese.  It is creamy, mild and delicious.

I didn't use the butter, chives and hot sauce.  That would be gilding the lily.

4 servings
15 calculated points

Malbec, Petite Sirah

Ingredients

• 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

Directions

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.