Recipe: Black Pepper Rubbed Ribeye with Roquefort Butter

Posted online July 5, 2011 | 12:50 pm

Spicy black pepper-crusted, grilled bone-in ribeye topped with Roquefort compound butter that makes a delicious sauce as the butter melts on the warm steak.

Why try? Ribeye steak is considered by many a beefeater to be the king of all steaks. Adding this indulgent butter sends it over the top into the realm of the unforgettable.

Foodie Byte: This compound butter can be made days in advance and kept chilled or stored in the freezer for months.

Ingredients

2 ounces unsalted butter, at room temperature (1/2 stick)
2 ounces Roquefort cheese, crumbled
1 teaspoon minced garlic
2 teaspoons fresh chopped chive
2 teaspoons fresh chopped thyme
4 (1 1/4-inch thick) bone-in ribeye steaks
Olive oil
Kosher salt
1/4 cup coarsely ground black pepper

Preparation

Preheat outdoor grill to high.
In a mixer, whip butter and Roquefort cheese until smooth. Add garlic, chive and thyme and mix until well combined.
Place butter mixture on parchment paper and roll the parchment paper around butter forming 1-inch diameter log. Chill.
Pat ribeyes dry with paper towels. Brush evenly with olive oil and season with salt. Press black pepper evenly on both sides. Let rest at room temperature for 15 minutes.
Cook steaks to desired doneness.
Serve topped with slices of Roquefort butter. Garnish with fresh thyme sprigs.

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