The Big Sky Bounty Cookbook by Barrie Boulds & Jean Petersen

Author:Barrie Boulds & Jean Petersen
Language: eng
Format: epub
Tags: Local Ingredients and Rustic Recipes
Publisher: The History Press
Published: 2018-08-07T16:00:00+00:00

Nicole O’Shea.

RIBEYE STEAK with GORGONZOLA BUTTER

SERVES 4

“THE MOST FLAVORFUL STEAK IS THE RIBEYE! I LIKE MY RIBEYES SIMPLY GRILLED WITH A LITTLE BLEU CHEESE BUTTER AND NOTHING ELSE. THE FLAVOR IS SO GOOD IN THIS CUT OF MEAT YOU REALLY DON’T WANT TO MARINATE OR SEASON IT. THIS IS A BEAUTIFULLY MARBLED CUT OF BEEF, AND IT CAN STAND ALL ON ITS OWN.”—CHEF BOULDS

Kosher salt and freshly ground black pepper

4 14-ounce (1 to 1½ inches thick) ribeye steaks at room temperature (do not trim fat)

Olive oil

Gorgonzola Butter*

*GORGONZOLA BUTTER

½ cup (1 stick) unsalted butter, room temperature

4 ounces gorgonzola, room temperature

Preheat a grill to high heat or a large cast-iron skillet to medium-high heat. Salt and pepper each side of ribeye, and oil the grill or pan with a little olive oil before cooking. Place steaks on grill or in skillet and cook for 4 minutes per side. If grilling, move steak after 2 minutes to opposite direction on same side to make cross-hatch grill marks, pointing the steak at ten o’clock and two o’clock. Turn over after 4 minutes. Repeat process. To make sure it’s medium-rare, after you turn over, push fingertip into steak. If blood wells up and does not run off steak, it is medium-rare. Top with Gorgonzola Butter.

FOR THE BUTTER: This can be made a day ahead. Mix room-temperature butter and cheese in food processor or by hand in a bowl. Place in plastic wrap or wax paper and form a log. Place in freezer to harden up. An hour before grilling steak, remove butter from freezer and place in fridge. When ready to serve steak, remove from fridge, cut into ½- to 1-inch rounds and place on top of ribeyes.

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