Grilled Ribeye Steaks with Blue Cheese Butter
About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high.
In a small bowl, combine butter, blue cheese, parsley, basil and garlic; set aside.
Season steaks with Karns Butcher's Love Seasoning.
Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135°F), 5 to 7 minutes for medium (140°F) or 8 to 10 minutes for medium-well (150°F).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before serving. Top each steak with a generous amount of the butter mixture.
Note: Any leftover butter mixture should be refrigerated. It can be used on hot-cooked vegetables as a delicious side dish.
Heat your grill to high.
In a small bowl, combine butter, blue cheese, parsley, basil and garlic; set aside.
Season steaks with Karns Butcher's Love Seasoning.
Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135°F), 5 to 7 minutes for medium (140°F) or 8 to 10 minutes for medium-well (150°F).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before serving. Top each steak with a generous amount of the butter mixture.
Note: Any leftover butter mixture should be refrigerated. It can be used on hot-cooked vegetables as a delicious side dish.