Ingredients

Scale

4 (6-ounce) ribeye steaks
Salt, to taste
Black pepper, to taste
1 teaspoon garlic powder
1/2 cup (115g) unsalted butter, slightly softened
1/4 cup (30g) crumbled blue cheese
Tablespoons fresh parsley, chopped
Tablespoons fresh chives, finely chopped
Zest and juice of 1 lemon

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Instructions

Pat steaks dry and season liberally with salt, pepper, and garlic powder
Sauté butter, blue cheese, parsley, chives, lemon zest, and juice in a small saucepan over low heat until smooth; refrigerate until firm
Preheat grill to high heat (450°F/230°C). Sear steaks for 3-4 minutes per side for medium-rare, adjusting time for desired doneness
Rest steaks 5 minutes, then top with blue cheese butter while still hot

Notes

Butter can be made 1 day ahead and stored in an airtight container
Adjust blue cheese strength to preference; Gorgonzola or Roquefort are alternatives
Trader Joe’s quick-grill steak option or Sirloin can substitute for ribeye if preferred
Cap side-up grilling helps get perfect sear on the fatty edges

Author: Madeline
Prep Time: 15
Cook Time: 15
Category: Meals
Method: Grilling
Cuisine: American
Diet: Low Carb

Nutrition

Serving Size: 1 steak with 2 tablespoons blue cheese butter
Calories: 520
Sugar: 0.5g
Sodium: 450mg
Fat: 43g
Saturated Fat: 26g
Carbohydrates: 1g
Fiber: 0.3g
Protein: 38g
Cholesterol: 120mg