By Melissa Clark
- Total Time
- 30 minutes, plus 30 minutes' marinating
- Rating
- 5(326)
- Notes
- Read community notes
The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. But there are times when you want an extra shot of flavor. Some good crumbled blue cheese sprinkled on the hot steak so it melts over the top does just that, especially when you spike it with hot sauce and butter. I like to use a combination of direct and indirect heat when grilling a bone-in piece of meat; it allows a crust to form but not burn while keeping the meat juicy inside. But you know your grill best, so let your instinct guide you as to where to move the steaks and when you think they are done. And if blue cheese isn’t your thing, follow the grilling directions here but leave your meat bare except for the salt and pepper. If you start with good meat, you will never go wrong.
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Ingredients
Yield:4 servings
- 2(1½-inch-thick) bone-in rib-eye steaks, about 1¼ pounds each
- 2teaspoons coarse kosher salt
- Black pepper, as needed
- Extra-virgin olive oil, as needed
- 2ounces creamy blue cheese, such as Jasper Hill Bayley Hazen Blue
- 1tablespoon unsalted butter
- 2teaspoons finely chopped chives
- Hot sauce, as needed
Ingredient Substitution Guide
Preparation
Step
1
Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
Step
2
Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
Step
3
Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
Step
4
Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.
Tip
- And to Drink ... You already know you want red wine with a thick rib-eye, but which one? With this fatty cut I would lean to more robust choices. Many Americans will reach first for a California cabernet sauvignon, and it’s a great choice as long as it’s not overly jammy. Brunello di Montalcino and other sturdy sangiovese wines are great with steak, as are richer northern Rhône wines like Hermitage and Cornas. You may consider a younger Gevrey-Chambertin or a good Oregon pinot noir, and if you prefer expressively fruity wines, now’s the time for a structured Argentine malbec. Somewhere there’s a steak eater who drinks only white: I recommend a rich, dry Austrian riesling, like a Wachau smaragd. Intrepid wine lovers can experiment with oloroso sherry. ERIC ASIMOV
Ratings
5
out of 5
326
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Cooking Notes
Linda
Can I do this in an oven or on stovetop?
Andy
Yes. You can sear one side of the steak on a very hot skillet (cast iron is good), then flip and finish in the oven (375 or so). The timing of the oven finish depends on the thickness.
srobbie
Helpful tips: make sure steak is room temp. If it's a super-thick, bone-in piece of meat, this might take hours.
If you're using charcoal, make the fire as hot as humanly possible; one way to do this if you use a "chimney"-type device to light the charcoal is to line the bottom of half of the grill with one layer of briquettes. Fill chimney to the top and, when the briquettes are ready, dump them on the layer of unlit briquettes; wait 10 mins and then grill.
Mel
We really enjoyed this! Because of salt already in the cheese and the hot sauce I would recommend eliminating or reducing amount of salt applied to the steak. Simple and delicious!
Kate
I subbed a cambozola for the bleu, which worked very well because of the soft texture of the cheese.
I also changed up the sauce: I added 3/4 cup brandy to the butter, simmered it until it reduced to about 1/4 cup, then added the chives and a bit of sriracha.
It was amazing!!
Phil
I enjoy Melissa Clark's recipes very much but I also encourage everyone to check out the steak grilling tips on SeriousEats.com . I've been using the "reverse sear" method lately and will never grill steaks any other way from now on.
David
This was good. But there is no such thing as a bone in ribeye. That's why it's called rib-eye; only the eye. With the bone (and cap and tail as here) it's always been a rib steak.
Paulette
I find that if I do not bring the meat to room temperature it allows the steak time to get that wonderful crust without overlooking the steak.
April
Yes, put it under your broiler and turn off your smoke alarms.
Afeebleexcuse
This is STOOPID Good!
Go to Costco to get the Ribeye but forget about getting the "bone-in" unless you want to send $85 for 2 when you can get 4 ribeye steaks from Costco for about $40 to $50 dollars.
Also - I'm a Garlic Addict so I added minced garlic to the butter and chives... Holy Moses! Good Job Mellisa!
Harris
I make a "compound butter" of blue cheese, softened butter, garlic salt, worcestershire and sriracha and ground pepper!Lights Out!
Michael
Learned from the famous Zuni restaurant in San Francisco — salt and pepper meat 24 to 48 hours before grilling, the meat absorbs the salt and the pepper flavors. Wrap in wax paper or plastic wrap and refrigerate, take out an hour before cooking. As for wine: A good not too ripe Zinfandel. Frogs Leap from Napa tops my list, or one from Ridge for those who like them riper but not over the top.
Elise
Helpful tips: make sure steak is room temp. If it's a super-thick, bone-in piece of meat, this might take hours.
Jim
Most of us prefer the salt on the steak prior to cooking. It does a much better job of bringing out the flavor.
Stephen Kimura
Salt does draw moisture away from the outer layer of the steak, which is desired when you want a nice Mallard reaction based crust. Interstitial water will hamper the caramelization process which is the Mallard reaction. Though I suppose with high enough heat on the grill, you could achieve more than satisfactory results.
Denise
Excellent did not use the hot sauce but the cooking instructions made an amazing bone in rib eye. Blue Cheese, butter and chives were the icing on the meat. Best steak I have ever had.
Dophis
Used reverse sear method.
LindaL
Excellent with a bottle of amarone.
Cham-o-te Lars
Using a Weber Genesis natural gas grill with 3 main + a 4th “sear station” burner between left and middle main burners. There was a fair bit of fat on our supermarket rib steak, but removing it would mangle the steak. The first 2 minutes on the screaming hot burners started a dripping fat conflagration that deposited an unsightly (and likely unhealthy) sooty deposit on the meat. Anyone have a solution? Yes, grilled steak is not a health food, but hopefully “decadent,” not “decedent”, LOL
corleoja.
Delicious! The blue cheese makes it!!!!
Melanie
This was very delicious and an excellent alternative to change up a steak. Highly recommend!
David Hafleigh
Don’t oil the steak unless you want a huge BBQ fire, especially in California this year.
Rena
I don’t see any mention of finished temperature. I take mine off at 140 degrees for med rare,
Matthew
I actually smoked steaks this afternoon. And seared them on the grill for some bark . Then served them with chorizo , cream cheese , bacon wrapped Anaheim peppers .
Michael
Learned from the famous Zuni restaurant in San Francisco — salt and pepper meat 24 to 48 hours before grilling, the meat absorbs the salt and the pepper flavors. Wrap in wax paper or plastic wrap and refrigerate, take out an hour before cooking. As for wine: A good not too ripe Zinfandel. Frogs Leap from Napa tops my list, or one from Ridge for those who like them riper but not over the top.
Harris
I make a "compound butter" of blue cheese, softened butter, garlic salt, worcestershire and sriracha and ground pepper!Lights Out!
Paulette
I find that if I do not bring the meat to room temperature it allows the steak time to get that wonderful crust without overlooking the steak.
Afeebleexcuse
This is STOOPID Good!
Go to Costco to get the Ribeye but forget about getting the "bone-in" unless you want to send $85 for 2 when you can get 4 ribeye steaks from Costco for about $40 to $50 dollars.
Also - I'm a Garlic Addict so I added minced garlic to the butter and chives... Holy Moses! Good Job Mellisa!
Luther
This is sure fire winner! I've done blue cheese on steaks before however the butter/chive/hot sauce, sauce was a great addition and make a really good steak a really great steak.
I did use porterhouse steaks.
Coco
...unless you over cook!!!
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