It is that perfect time of summer here in the Colorado Rocky Mountains for summer grilling. The weather has been beautiful and these Grilled Peppery Rib-Eye Steaks with Roquefort Butter will be an exquisite way to end a day of play here in Winter Park. Pair these mouth watering steaks with some grilled asparagus, a fresh romaine salad and a nice Cab and you may have the perfect summer grilling meal. This meal will good for all especially those trying out the low carb and Paleo diets. We’re big on that up here.
Grilled Peppery Rib-Eye Steaks with Roquefort Butter
For the Roquefort butter:
- 2 oz. Roquefort, Gorgonzola or other
- 4 Tbs. (1/2 stick) unsalted butter, at room
- 1/2 Tbs. cognac (optional)
- 1/2 tsp. freshly ground pepper
For the steaks:
- 2 tsp. finely minced garlic
- 1 1/2 tsp. coarsely ground pepper
- 2 Tbs. olive oil
- 4 well-marbled rib-eye, porterhouse or New York
strip steaks, each 8 to 10 oz. and 1 inch thick
Prepare a fire in a grill or preheat an indoor electric grill according to the manufacturer’s instructions.
Place the steaks on the grill and cook, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking. If cooking the steaks on an indoor electric grill, follow the manufacturer’s instructions.
Transfer the steaks to warmed individual plates. Cut the Roquefort butter into 4 equal pieces and place a piece on each steak. Serve immediately.