- Prep time
- 15-20 minutes PT20M
- Cook time
- 10-15 minutes PT15M
- 1 serving
This classic pairing of rich beef and pungent blue cheese is a feast fit for a king.
- 1 Angus T-bone steak, 14-16 ounces
- Kosher salt to taste
- 1 tablespoon Point Reyes Blue Cheese
Remove steak from refrigeration and let come to room temperature, about 20 minutes. Prepare the grill while steak is resting.
Season steak with salt on both sides and place immediately on grill. Do not allow to sit very long after salting, or the steak's moisture will start to leach out.
Grill steak over high heat with low exposure. To achieve a diamond grill pattern, place steak at a 10 o'clock position, then shift to a 2 o'clock position. Flip steak, then repeat.
Once flipped, top steak with blue cheese. For a medium done steak, wait until you rotate the steak to add blue cheese.
When steak is about 5°F short of your desired temperature, pull it off the grill. Allow steak to rest tented with foil, so the residual heat will finish cooking it to the perfect internal temperature.
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