Grilled Rib Eye With Stilton Butter
Grilled Rib Eye With Stilton Butter

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, grilled rib eye with stilton butter. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Grilled Rib Eye With Stilton Butter is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Grilled Rib Eye With Stilton Butter is something that I have loved my whole life.

Mary Berry's quick and easy rib-eye steak is perfect for special occasions - try it on Valentine's Day or date night. Stilton butter adds to the decadence! A thick juicy steak is a real treat and so easy to cook for a celebration meal.

To begin with this particular recipe, we have to prepare a few ingredients. You can have grilled rib eye with stilton butter using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Grilled Rib Eye With Stilton Butter:
  1. Prepare 4 rib eye steaks, 1-1/2 inch thick
  2. Make ready 1 stick butter, slightly softened
  3. Make ready 1/3 cup Blue Stilton cheese, crumbled
  4. Make ready 2 tsp fresh thyme, finely minced
  5. Take salt & fresh cracked black pepper
  6. Prepare sauteed mushrooms
  7. Take canola or olive oil

Ribeye steaks are one of the most incredible cuts of beef there is, with a perfect balance of tenderness, meatiness, and marbling. When you're grilling steaks this gorgeous, you want to season them very simply (here, just salt, pepper, and garlic powder). Grill Grates help distribute the heat and prevent flare ups. Just before the steaks go on the fire season each side with a coarse steak seasoning.

Steps to make Grilled Rib Eye With Stilton Butter:
  1. On stove or grill, heat a large cast iron skillet to high heat.
  2. In a bowl, combine the butter, cheese, and thyme and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
  3. Brush the steaks with a bit of oil and season with salt and cracked black pepper.
  4. Char the steaks on both sides on the grill then transfer to cast iron skillet (or char in skillet if cooking on stove). Continue cooking to medium rare doneness.
  5. Remove from heat, leaving steaks in skillet. Top with Stiltson butter and sauteed mushrooms. Let steaks rest for 5 minutes before devouring.

I use my Steak Rub which is a combination of coarse sea salt, cracked black peppers, and herbs. You can use any steak seasoning you like here; Montreal Steak. The king of all steaks is the grilled ribeye cap, or spinalis dorsi. Paired with simple but luxury ingredients, it's truly a meal fit for a king. It's the part of the ribeye steak that curves along the top.

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