- Prep time
- 15 minutes
- Cook time
- 12–15 minutes
- 4 servings
With the tang of blue cheese cutting through the richness of premium Angus beef, this dish is truly a match made in heaven!
- 4 Fresh to Market Beef Ribeye Steaks
- 2 tablespoons fresh thyme, chopped
- Zest of 1 lemon
- ¼ cup extra virgin olive oil
- 2 tablespoons sea salt
- 1 tablespoon crushed black pepper
- 2 tablespoons crumbled Gorgonzola
- 2 tablespoons roasted garlic*, crushed
- 1 teaspoon sea salt
- 1 stick unsalted butter
Set the butter out to soften at room temperature.
Preheat the grill to medium-high heat.
Marinate the steaks in the thyme, lemon zest, oil, salt and pepper. Allow to rest at room temperature for at least 30 minutes before grilling.
To make the Gorgonzola butter, fold the Gorgonzola, sea salt and roasted garlic into the butter, and refrigerate while the steaks are grilling.
Grill steaks over direct heat for 5-7 minutes per side for medium-rare. Serve with about 1 tablespoon of the Gorgonzola butter slathered on top.
*To roast garlic, cut the top ½ inch off the head of garlic, drizzle with a teaspoon of oil, season with salt and pepper and wrap tightly in foil. Roast in a 350°F oven for 30-45 minutes, until golden brown. You can roast the garlic up to 3 days ahead of time.