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Grilled Rib Eye Steak with Blue Cheese


2 grass-fed organic beef rib-eye steaks, 7 - 8 oz/200 - 225 g each
Coarse sea salt and freshly ground black pepper
2 oz/60 g Rogue River Blue cheese, at room temperature


Serves: 2


Heat a gas grill/barbecue to medium-high heat or build a medium-hot fire in a charcoal grill/barbecue. Season the steaks with salt and pepper at the last second before placing on the grill. Cook for 4 to 6 minutes per side. Turn the steak in 45 degree angles if you want cross-hatch marks. To see if your steak is done, you can cheat by inserting a meat thermometer into the centre. A rare steak is around 110°F/42°C, medium-rare is around 120°F/48°C, medium is around 140°F/60°C and well-done is just a waste of a perfectly wonderful steak. Place 1 oz/30 g of cheese on each steak just as it comes off the grill/barbecue.

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