Ingredients
- Two 2-inch-thick boneless rib-eye steaks
- Canola oil, for brushing
- Kosher salt and freshly ground pepper
- 1 stick unsalted butter, reduce pieces
- 8 ounces blue cheese, for example Cabrales or Maytag Blue, crumbled
Directions
Take away the steaks in the refrigerator half an hour before grilling and let take a seat on a counter top, loosely covered.
Heat the grill to high. Set a cast-iron skillet big enough to carry both steaks somewhere from the grill. Brush the steaks with canola oil and season very liberally with pepper and salt. Grill until well-charred around the first side, two to three minutes switch and grill until well-charred around the second side, another two to three minutes. (The steaks should be raw in the center at this time.) Transfer to some cutting board.
Slice the steaks over the grain about 1 1/2-inches thick dont separate the slices. Maintaining your steak slices together, transfer the steaks towards the skillet and top using the butter. Cover the grill and prepare the steaks for five minutes for medium rare. Transfer the skillet to some trivet .
Arrange the steak slices on the platter so the interior from the slices is facing up. Top each slice with a few blue cheese. Pour the new brown butter in the skillet within the steak. Serve immediately.
Recipe thanks to Bobby Flay