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Blue Cheese & Chili Lime Butter Basted Bone-in Ribeye

SERVES: 2 | COOK TIME: 0-30 min | METHOD: Grilled | Seared

Ingredients

  • 2 12 oz ribeyes
  • 1/2 cup bleu cheese
  • 1 bundle rosemary
  • fresh ground black pepper
  • 1/2 teaspoon garlic powder
  • kosher salt
  • 2 limes
  • 2 medium sweet white onions
  • 1/2 teaspoon paprika
  • pinch of cayenne pepper
  • 1/2 cup salted butter

Instructions

  1. To prep - Light the Masterbuilt Gravity Series® 1050 Digital Charcoal Grill + Smoker and set it to 600 degrees F.
  2. For the onions - Cut an “X” along the top of the onion going 1/3 of the way down. Stuff the “X” of each onion with a couple sprigs of rosemary, 1 Tbs of butter cubed, a healthy pinch of kosher salt, a healthy pinch of black pepper. Wrap onions in tin foil.
  3. For the marinade - On the grill, heat 1/4 cup of butter, 1/4 cup of bleu cheese, squeeze half of a lime (approx. 1.5 tsp), a pinch of cayenne powder and whisk together well.
  4. For the steak - When ready to cook- season lightly with more kosher salt, black pepper, paprika, and garlic powder. Drizzle steak on both sides with your butter/blue cheese marinade. Pro Tip – Dry each steak well, salt generously on all sides with kosher salt, put on a wire rack, and let them sit in the fridge exposed for a day or two to dry it out.
  5. Grill steaks for 5 minutes on each side, basting with blue cheese butter each time you turn.
  6. Toss tin foil wrapped onions on the grill. Turn every 5-7 minutes during cooking. Cook for approximately 20 minutes.
  7. When ready to eat, garnish with cubed butter, bleu cheese crumbles, fresh rosemary, and a squeeze of lime. Cut/tear caramelized onions into hearty chunks.

This recipe is best cooked using Masterbuilt Grills.

 

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