Black Pepper-Crusted Grilled Ribeye with Blue Cheese-Pecan Butter
Freshly cracked black pepper, red pepper flakes, and butter enriched with blue cheese and toasted pecans is a great way to enhance a ribeye steak.
Serves: Serves 4
- 1/2 cup freshly cracked black pepper
- 1/4 cup kosher salt
- 1 tablespoon red pepper flakes
- 4 boneless ribeye steaks, about 1in (2.5cm) thick, 12-14oz (350-400g) each
- 2 tablespoons olive oil
- 1 tablespoon chopped pecans
- 1/4 cup unsalted butter, softened
- 1/4 cup crumbled blue cheese
- 1 teaspoon fresh lemon juice
- Toast the pecans: Heat the oven to 350°F (180°C), spread the pecans over a shallow baking pan, and cook, checking frequently, until golden (5-10 minutes). Allow to cool.
- Combine the butter, blue cheese, pecans, and lemon juice in a small bowl and mix well. Pile the butter mixture onto a piece of wax paper or plastic wrap, form it into a rough cylinder, and wrap it up. Refrigerate until firm. (This butter will keep in the refrigerator for a week, or frozen for several months.)
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is hot (see Gauging the temperature), you're ready to cook.
- Combine the black pepper, salt, and red pepper flakes in a small bowl and mix well. Rub the steaks all over with oil and coat generously with the spice mixture, pressing gently to be sure it adheres.
- Put the steaks on the grill over the hottest part of the fire and cook, turning once, until very well seared-about 6-8 minutes per side for rare. To check for doneness, poke the steaks with your finger to test their firmness (see The "hand method"); if you're unsure, make a small cut in the thickest part of one steak to be sure it is just slightly less done than you like it.
- While the steaks are cooking, cut the chilled blue cheese butter into 1/4in (5mm) slices. As soon as the steaks come off the grill, top each steak with a slice or two of the butter, so it starts to melt as you serve the steaks.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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