Grilled Buffalo-Style Rib Eye With Blue Cheese Butter

Name: Grilled Buffalo-Style Rib Eye With Blue Cheese Butter
Prep time: 3 h
Cook time: 10 min
Total time: 3 h 10 min
Yield: 4 serving(s)
Ingredients: 4 (12 ounce) rib eye steaks; 1 cup Frank's red hot sauce; 1/2 cup reduced sodium soy sauce; 1/2 cup vegetable oil, divided; 5 garlic cloves, finely chopped; 2 tablespoons chili powder (mild); 3 teaspoons fresh ground black pepper, divided; 1/2 cup unsalted butter, at room temperature (4 ounces); 4 ounces crumbled blue cheese; 1/4 teaspoon granulated garlic; 6 stalks celery; 1 bunch carrot (about 6 slim carrots); salt and pepper

Submitted by gailanng

"From Certified Angus Beef"

Download

Ready In:: 3hrs 10mins
Ingredients:: 13
Serves:: 4

ingredients

4 (12 ounce) rib eye steaks
1 cup Frank's red hot sauce
¹⁄₂ cup reduced sodium soy sauce
¹⁄₂ cup vegetable oil, divided
5 garlic cloves, finely chopped
2 tablespoons chili powder (mild)
3 teaspoons fresh ground black pepper, divided
¹⁄₂ cup unsalted butter, at room temperature (4 ounces)
4 ounces crumbled blue cheese
¹⁄₄ teaspoon granulated garlic
6 stalks celery
1 bunch carrot (about 6 slim carrots)
salt and pepper

directions

In a medium bowl, whisk together hot sauce, soy sauce, 1/4 cup vegetable oil, chopped garlic, chili powder and 2 teaspoons black pepper. Place steaks in a large zipper-locking plastic bag and pour in 1/2 of marinade. Seal and refrigerate for at least 30 minutes, or up to 3 hours.
Combine butter, blue cheese, granulated garlic and 1/2 teaspoon black pepper. Roll with plastic wrap into a log shape, 1-inch in diameter; refrigerate 2 hours or until butter is firm.
Preheat grill or broiler to high (450°F). If using grill, keep one third of grill off. Trim root end from celery stalks, keeping any leaves at top of stalks intact. Toss celery stalks and carrots, in remaining marinade and season with salt and pepper. Reserve marinade. Grill or broil until vegetables are lightly charred but still retain some crispness; set on cool side of grill or turn oven off.
Warm reserved marinade in a small saucepan over low heat. Set aside.
Remove steaks from marinade (disgarding meat marinade), pat dry with paper toweling and grill to desired doneness; about 3-4 minutes per side for medium rare (internal temperature of 125°-130°F). Remove steaks from grill and rest for 5 minutes.
Serve steaks over carrots and celery, topping with warmed sauce and sliced blue cheese butter. (Reserve extra blue cheese butter for another use and can be frozen.).

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

View Full Profile