Grilled Ribeye with Garlic Blue Cheese Mustard Sauce
- 1/2 pint heavy cream
- 1/3 cup Dijon mustard
- 1/2 tsp garlic paste or 1 minced clove of garlic
- 2 oz Blue Cheese crumbles, plus some extra or topping
- 2 Ribeye Steaks
- 1 tbsp olive oil
- Salt and Pepper
In a rimmed skillet, whisk Dijon, blue cheese, cream and garlic over medium heat till it lightly simmers. Turn heat to low and allow sauce to slowly reduce by half. Remove from heat and cover to keep warm.
- Heat grill to medium high heat. Rub steaks with olive oil and season with salt and pepper. Place steaks on the grill and cook 4-6 minutes before flipping. Cook an additional 4-6 minutes on the opposite side. The internal temperature should register between 130-135 for a medium rare steak.
- Remove steak from grill and allow it to rest for 4-5 minutes. Plate and top with sauce and a few blue cheese crumbles.
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