Email to Marla Hudgins      

Ribeye with Blue Cheese & Bacon Compound Butter

Source of Recipe

WKRG


List of Ingredients

Ribeye with Blue Cheese & Bacon Compound Butter


4 bone-in or boneless Black Angus Ribeye Steaks from Greer's
kosher salt
cracked black pepper
2 sticks unsalted butter, room temperature
4 oz blue cheese
1 tbsp. fresh thyme, chopped fine
¼ cup cooked bacon, chopped
pinch kosher salt
pink black pepper



Recipe


Prepare grill to medium high heat.

30 minutes prior to grilling, remove steaks from
refrigerator and generously salt both sides.

You will see moisture appear on the steaks as they sit, this is normal.

Salting steaks and allowing them to rest will help the natural juices in the steak caramelize and form a crust that seals in moisture and flavor while cooking.
Season generous

ly with cracked black pepper and grill to your desired internal temperature, 140-145 degrees for medium.

For compound butter:

Combine butter, blue cheese, thyme, bacon, a pinch of salt, and a pinch of black pepper in a bowl.

Spoon mixture onto a large piece of plastic wrap or
parchment paper.

Form a cylinder 1½ inches in diameter.

Roll, pushing in as you go, to form a tight log.

Refrigerate or freeze until needed.

When ready to use, slice a piece and melt on steaks, hamburgers, fish, poultry, etc.,