Boneless Ribeye with Blue Cheese Butter

• Boneless Ribeye
• Salt & cracked pepper

For the Blue Cheese Butter:

• ½ c good salted butter, room temperature
• ½ c blue cheese, Roquefort or Gorgonzola are nice, crumbled
• ¼ c fresh parsley, finely chopped
• 2 tbsp fresh basil, finely chopped
• 1 clove garlic, minced

Marinade is a great seasoning choice for an extra punch.

Season and let the ribeye rest at room temperature for 15 minutes while your grill preheats.

Sear over high, direct heat, about 4 minutes per side until internal temperature reaches 128*.

Let the steak rest with a pat of Blue Cheese Butter for 10 minutes before slicing.

For the Blue Cheese Butter:

In a small mixing bowl, mix together the butter and blue cheese with the back of a wooden spoon. Add parsley, basil and garlic.

Form into a log 1 ½” in diameter and store in parchment paper until ready to use.

Recipe developed by Chef Anna Rossi @annarossiofficial