Recipe: Tasty Grilled Rib Eye With Stilton Butter

Grilled Rib Eye With Stilton Butter. Kosher salt and freshly ground black pepper. For the stilton sauce Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Hearty grilled ribeye steak with savory herb butter made with fresh herbs.

Do you want to add a little Zing to your Ribeye? Try this homemade Chili rub and Whiskey infused compound butter on your next grilled Ribeye. Mary Berry's quick and easy rib-eye steak is perfect for special occasions - try it on Valentine's Day or date night. You can cook Grilled Rib Eye With Stilton Butter using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Grilled Rib Eye With Stilton Butter

1. You need 4 of rib eye steaks, 1-1/2 inch thick.
2. Prepare 1 stick of butter, slightly softened.
3. Prepare 1/3 cup of Blue Stilton cheese, crumbled.
4. It's 2 tsp of fresh thyme, finely minced.
5. You need of salt & fresh cracked black pepper.
6. You need of sauteed mushrooms.
7. Prepare of canola or olive oil.

Stilton butter adds to the decadence! A thick juicy steak is a real treat and so easy to cook for a celebration meal. Here rib-eye steak is served with a delicious Stilton butter. I make this recipe for special occasions.

Grilled Rib Eye With Stilton Butter instructions

1. On stove or grill, heat a large cast iron skillet to high heat..
2. In a bowl, combine the butter, cheese, and thyme and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes..
3. Brush the steaks with a bit of oil and season with salt and cracked black pepper..
4. Char the steaks on both sides on the grill then transfer to cast iron skillet (or char in skillet if cooking on stove). Continue cooking to medium rare doneness..
5. Remove from heat, leaving steaks in skillet. Top with Stiltson butter and sauteed mushrooms. Let steaks rest for 5 minutes before devouring..

The tantalizing fragrance of the herbs de Provence is unforgettable. If necessary, trim away any excess fat from the ribeye cap, being careful not to cut away any meat. Pat the surface dry with a paper towel, and immediately before you are ready to grill, season generously on both. Grill, chill, and give your rib-eye a bubbly butter bath. Transfer steaks to plates and pour reserved butter over the top.