Grilled Ribeye with Blue Cheese Mustard Sauce

by BackyardGrillCo
Prep: 20m
Cook: 10m
beef
Grilled Ribeye with Blue Cheese Mustard Sauce - Image

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Ingredients
Servings:4
1cuphalf-and-half cream
1/2cupDijon mustard
1/4cupblue cheese
1garlic clove
2beef ribeye steaks
1tbspolive oil
1/4tspsalt
1/4tsppepper
Nutrition Facts

Per serving

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Instructions
  1. 1

    Make the sauce

    In a small saucepan over medium heat, whisk together the half-and-half, Dijon mustard, 1/4 cup of the crumbled blue cheese, and minced garlic. Bring to a simmer, then drop the heat to low. Let it cook, whisking occasionally, while you handle the steaks.

  1. 2

    Grill the steaks

    Rub the ribeyes all over with olive oil and season both sides with salt and pepper. Get your grill ripping hot — high direct heat. Grill covered on a greased grate, 4-6 minutes per side until they hit your target temp: 135°F for medium-rare, 140°F for medium, 145°F for medium-well. Pull them off and let them rest 10 minutes while the sauce finishes reducing.

  2. 3

    Plate and serve

    Once the sauce has reduced by about half, pour it over the steaks. Top with the remaining 2 teaspoons of crumbled blue cheese and serve immediately.

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Grilled Ribeye with Blue Cheese Mustard Sauce

Created by: BackyardGrillCo

Prep Time: 20m
Cook Time: 10m
Servings: 4

Ingredients

  • 1 cup half-and-half cream
  • 1/2 cup Dijon mustard
  • 1/4 cup blue cheese
  • 1 garlic clove
  • 2 beef ribeye steaks
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Make the sauceIn a small saucepan over medium heat, whisk together the half-and-half, Dijon mustard, 1/4 cup of the crumbled blue cheese, and minced garlic. Bring to a simmer, then drop the heat to low. Let it cook, whisking occasionally, while you handle the steaks.
  2. Grill the steaksRub the ribeyes all over with olive oil and season both sides with salt and pepper. Get your grill ripping hot — high direct heat. Grill covered on a greased grate, 4-6 minutes per side until they hit your target temp: 135°F for medium-rare, 140°F for medium, 145°F for medium-well. Pull them off and let them rest 10 minutes while the sauce finishes reducing.
  3. Plate and serveOnce the sauce has reduced by about half, pour it over the steaks. Top with the remaining 2 teaspoons of crumbled blue cheese and serve immediately.

Notes & Tips

Ribeye is the move here — the fat content keeps it juicy even over high heat. Don't skip the rest time, that's where the magic happens. And yeah, the blue cheese mustard sauce sounds fancy but it comes together in like 10 minutes on the side burner while you're grilling. Cold drink in hand, fire going, this is exactly what Saturday is for.