Grilled Ribeye with Blue Cheese
“Ribeye is the king of steaks!”
The ingredients:
(4 people)
- 2 dry-aged ribeyes, approximately 600 g each
- 2 tbsp olive oil
- coarse sea salt and freshly ground black pepper
- 1 bulb fresh garlic
Blue Cheese Diablo Topping
- 4 fresh jalapeño peppers, finely chopped with seeds
- 1 shallot, finely chopped
- 1 tsp parsley, finely chopped
- 1 tbsp white wine vinegar
- 125 g blue cheese (Dana Blue or Roquefort), crumbled
- 100 g fresh cream cheese, cut into small cubes
- coarse sea salt and freshly ground black pepper
Gear:
- 1 BBQ with cast iron grill
- aluminum foil
- cast iron skillet
- butcher’s twine
How to prepare the perfect ribeye on the BBQ:
Duration: 60 minutes
Preparation: 30 minutes
To start, you’ll need butcher’s twine. Tie the ribeye steaks into a nice round shape by placing the steak flat on a cutting board and looping the twine around it. Pull the twine tight and secure it with a knot.
Drizzle the steaks with 1 tablespoon of olive oil and generously season with coarse sea salt and freshly ground black pepper. Then, let the tied steaks rest at room temperature for 30 minutes.
In the meantime, prepare the BBQ for direct grilling, setting up two heat zones: one side very hot and the other moderately hot.
Cut off the top of a garlic bulb, about 1 cm below the tip. Drizzle the garlic with olive oil, salt, and freshly ground black pepper, then wrap the bulb in aluminum foil.
Place the wrapped garlic bulb on the hot part of the BBQ and roast it until it feels soft when pressed. Remove from the BBQ and set aside.
Once your BBQ is up to temperature, place the ribeyes on the very hot part of the grill. Let the steaks sit undisturbed until they are nicely browned on the bottom and the meat easily lifts from the grill.
Next, turn the steak a quarter turn and grill for another 3 minutes. Then, flip the steak again and grill for an additional 3 minutes.
In the meantime, remove the roasted garlic bulb from the foil and rub the soft garlic pulp over the steak by gently squeezing the bulb while spreading it across the meat. Move the côte de boeuf steaks to the moderately hot part of the BBQ and grill them until they reach the desired doneness (for rare: core temperature of 50°C, medium-rare: 54°C, medium: 60°C – you don’t want to go any further, trust me).
Let the steaks rest briefly on a cutting board, loosely covered with aluminum foil. While the steaks are resting, heat 1 tablespoon of olive oil in a cast iron skillet on the BBQ. Add the finely chopped jalapeño peppers, shallot, and parsley, and sauté until soft.
When the shallot and peppers begin to soften, deglaze with white wine vinegar. Stir in fresh cream cheese and crumbled blue cheese. Season with salt and freshly ground black pepper, and serve this sauce alongside the grilled ribeye. Enjoy!
For more recipes like this in English our Smokey Goodness Book 1 – The Ultimate BBQ Book is also available in English.
