Grilled Rib-Eye Steak with Roquefort Butter

Grilled Rib-Eye Steak with Roquefort Butter
Photo by Steve Hunter and Sarah Jay


  • 1 Tbs. extra-virgin olive oil
  • Roquefort Butter (optional)
  • 2 Tbs. freshly ground black pepper
  • 1 Tbs. coarse salt
  • 1 Tbs. fresh thyme leaves
  • 2 boneless rib-eye steaks, about 20 oz. each (1-½ inches thick)

In a small bowl or dish, combine the black pepper, thyme, and olive oil and rub equal amounts of the mixture on both sides of each steak. Set aside and prepare the grill. When the fire is hot (you'll be able to hold your hand just above the grate for 1 second), sprinkle both sides of the steaks ...

View full recipe at Fine Cooking


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