Q1: What is the absolute secret to a juicy, perfectly grilled ribeye?

There are two main secrets! First, be sure to start with a thick-cut (at least 1 1/2-inch thick), well-marbled steak . Second, and most importantly, you must let the cooked steak rest for at least 10 minutes before you slice into it. This crucial step allows the muscle fibers to relax and the delicious juices to redistribute throughout the meat, guaranteeing a tender and juicy result every single time.

Q2: How do I know for sure when my steak is cooked to a perfect medium-rare without a thermometer?

While a thermometer is the only foolproof method, you can use the "touch test." A raw steak feels soft and squishy. A rare steak will still be very soft. A medium-rare steak will have a soft, springy feel to it. A medium steak will be slightly firmer, and a well-done steak will be very firm to the touch.

Q3: Can I make the blue cheese sauce ahead of time?

Q1: What is the absolute secret to a juicy, perfectly grilled ribeye? There are two main secrets! First, be sure to start with a thick-cut (at least 1 1/2-inch thick), well-marbled steak . Second, and most importantly, you must let the cooked steak rest for at least 10 minutes before you slice into it. This crucial step allows the muscle fibers to relax and the delicious juices to redistribute throughout the meat, guaranteeing a tender and juicy result every single time. Q2: How do I know for sure when my steak is cooked to a perfect medium-rare without a thermometer? While a thermometer is the only foolproof method, you can use the "touch test." A raw steak feels soft and squishy. A rare steak will still be very soft. A medium-rare steak will have a soft, springy feel to it. A medium steak will be slightly firmer, and a well-done steak will be very firm to the touch.

Q4: Can I pan-sear these steaks in a skillet instead of grilling them?

Yes, absolutely! A heavy-bottomed skillet (especially a cast-iron skillet ) is a fantastic way to cook a steak. Simply get the skillet very hot with a little bit of oil. Sear the steak for 4-6 minutes per side for a beautiful crust. For a thick steak, it is a great idea to finish it in a 400°F oven for a few minutes to cook it through to your desired temperature.

Q5: What is the best kind of blue cheese to use for a sauce?

For a sauce, you want a blue cheese that is both flavorful and will melt nicely. A creamy Gorgonzola Dolce is a fantastic choice. A classic, sharp English Stilton or a pungent French Roquefort are also incredible, bold options.

The Best Juicy Grilled Ribeye with Blue Cheese Sauce

A classic steakhouse-style recipe for grilled ribeye steaks served with a rich and tangy garlic, blue cheese, and mustard sauce. Thick-cut ribeye steaks are simply seasoned with salt and pepper and grilled to the desired doneness. While the steaks cook and rest, a creamy pan sauce is made by simmering half-and-half, Dijon mustard, crumbled blue cheese, and garlic until it reduces and thickens. The finished sauce is poured over the rested steaks and garnished with more blue cheese.

Author: Evelyn

Ingredients

1 cup half-and-half cream
1/2 cup Dijon mustard
1/4 cup plus 2 teaspoons crumbled blue cheese, divided
1 garlic clove, minced
2 beef ribeye steaks (1 1/2 inches thick and 12 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

In a small saucepan over medium heat, whisk together the half-and-half, Dijon mustard, 1/4 cup of the blue cheese, and the minced garlic.
Bring the mixture to a simmer, then reduce the heat to low and allow it to cook, whisking occasionally, while you prepare and grill the steaks.
Rub the steaks with olive oil and sprinkle them with salt and pepper.
Grill the steaks, covered, on a greased rack over high direct heat for 4-6 minutes on each side for medium-rare (or until a thermometer reads 135°F).
Remove the steaks from the grill and let them rest for 10 minutes.
While the steaks rest, continue to simmer the sauce until it has reduced by about half and thickened.
Pour the warm sauce over the rested steaks and top with the remaining 2 teaspoons of blue cheese.

Notes

This is an elegant yet quick meal, perfect for a special dinner.
Letting the steak rest for 10 minutes before slicing or serving is a crucial step that allows the juices to redistribute, ensuring a more tender and flavorful result.
The sauce reduces and thickens while the steak is grilling and resting, making for an efficient workflow.

Find it online: https://cookupjoy.com/grilled-ribeye-with-blue-cheese-sauce/