Introduction: Can a Juicy, Flavorful Steak with a Rich Sauce Be Ready in Just 30 Minutes?
Craving a restaurant-quality steak dinner that’s quick enough for a weeknight but indulgent enough for a special occasion? The Grilled Ribeye with Garlic Blue Cheese Mustard Sauce is your answer! This contest-winning dish features perfectly grilled ribeye steaks topped with a creamy, tangy sauce that blends blue cheese, Dijon mustard, and garlic for bold, savory flavor. Wondering how to create this gourmet meal at home in just 30 minutes for a delicious dinner for four? Follow along, and I’ll guide you through every step to make this easy, crowd-pleasing dish that’s perfect for date nights, family dinners, or impressing guests!
Overview: Why This Recipe Rocks
The Grilled Ribeye with Garlic Blue Cheese Mustard Sauce is a fast, decadent dish that pairs juicy, grilled ribeye steaks with a rich, creamy sauce that’s both tangy and savory. It’s indulgent, versatile, and comes together quickly. Here’s why it’s a standout:
- Time Requirement: About 30 minutes total (20 minutes prep, 10 minutes cooking).
- Difficulty Level: Easy! If you can grill a steak and simmer a sauce, you’re set.
- Why It’s Awesome: This dish uses simple ingredients to deliver bold, gourmet flavors with minimal effort. It’s versatile (swap steak cuts or adjust sauce ingredients), serves 4 perfectly (½ steak per person), and is ideal for quick dinners, special occasions, or barbecue gatherings. Plus, it requires minimal equipment, so cleanup is a breeze!
With its perfectly seared steaks and glossy, flavorful sauce, this dish is as beautiful as it is delicious. Let’s get cooking!
Essential Ingredients
To make Grilled Ribeye with Garlic Blue Cheese Mustard Sauce for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this indulgent dish:
- Half-and-Half Cream (1 cup): Creates a creamy, rich base for the sauce.
- Dijon Mustard (½ cup): Adds sharp, tangy depth to the sauce.
- Crumbled Blue Cheese (¼ cup plus 2 tsp, divided): Brings bold, savory flavor and a garnish.
- Garlic Clove (1, minced): Provides aromatic, savory depth.
- Beef Ribeye Steaks (2, 1½ inches thick, 12 oz each): Juicy, flavorful protein that’s the star of the dish.
- Olive Oil (1 tbsp): Helps achieve a perfect sear on the steaks.
- Salt (¼ tsp): Enhances the steak’s natural flavor.
- Pepper (¼ tsp): Adds a mild kick.
Substitutions and Variations:
- Ribeye Steaks: Swap with New York strip, sirloin, or filet mignon; adjust cooking time based on thickness.
- Half-and-Half: Use heavy cream for a richer sauce or whole milk for a lighter option (may need to reduce longer).
- Blue Cheese: Replace with Gorgonzola, feta, or a dairy-free cheese alternative.
- Dijon Mustard: Substitute with whole-grain mustard or spicy brown mustard for a different texture.
- Add-Ons: Include sautéed mushrooms, caramelized onions, or a pinch of red pepper flakes in the sauce for extra flavor.
- Vegetarian: Swap steak for grilled portobello mushrooms or eggplant slices; top with the sauce.
Why These Ingredients Matter: The ribeye provides rich, tender protein, while the blue cheese and Dijon mustard create a bold, creamy sauce with a tangy kick. The garlic and cream add depth and smoothness, making this a decadent yet balanced meal perfect for steak lovers.
Step-by-Step Instructions
Let’s make Grilled Ribeye with Garlic Blue Cheese Mustard Sauce step by step. It’s so simple, you’ll feel like a pro chef in no time!
Step 1: Prepare the Sauce
- In a small saucepan over medium heat, whisk together 1 cup half-and-half cream, ½ cup Dijon mustard, ¼ cup crumbled blue cheese, and 1 minced garlic clove.
- Bring to a simmer, then reduce heat to low and whisk occasionally for 8–10 minutes, until the sauce is reduced by half.
Tip: Stir frequently to prevent scorching, and reduce gently to maintain a smooth, creamy texture.
Step 2: Prep the Steaks
- Preheat a grill to high heat (450–500°F) and grease the grill rack to prevent sticking.
- Pat 2 ribeye steaks (1½ inches thick, 12 oz each) dry with paper towels.
- Rub both sides with 1 tbsp olive oil and sprinkle with ¼ tsp salt and ¼ tsp pepper.
Tip: Let steaks sit at room temperature for 10–15 minutes before grilling for even cooking.
Step 3: Grill the Steaks
- Place the steaks on the greased grill rack, cover, and grill over high direct heat for 4–6 minutes per side, until they reach your desired doneness:
- Medium-Rare: 135°F
- Medium: 140°F
- Medium-Well: 145°F
- Remove steaks from the grill and let rest for 10 minutes to retain juices.
Tip: Use a meat thermometer to check doneness accurately, and avoid piercing the steak too often to keep it juicy.
Step 4: Finish and Serve
- While the steaks rest, continue reducing the sauce if needed until it’s thickened and halved in volume.
- Slice each steak in half to create 4 portions (6 oz each).
- Place one portion per plate, pour the sauce over each (about ¼ cup per serving), and sprinkle with the remaining 2 tsp crumbled blue cheese.
Tip: Slice against the grain for tender bites, and serve immediately to enjoy the warm steak and creamy sauce.
Assembly: Serving the Perfect Grilled Ribeye
Your Grilled Ribeye with Garlic Blue Cheese Mustard Sauce is ready to impress! Here’s how to make it look as indulgent as it tastes:
- Serving: Arrange one 6-oz steak portion per plate, generously drizzled with the creamy sauce and sprinkled with blue cheese crumbles. Serve with a side dish to complement the rich flavors.
- Presentation Tips:
- Garnish with chopped fresh parsley, chives, or a sprinkle of extra blue cheese for a pop of color.
- Serve on white or rustic plates to showcase the golden steak and creamy sauce.
- Fan the sliced steak over a pool of sauce for a restaurant-style presentation.
- Serving Ideas: Pair with roasted potatoes, grilled asparagus, or a Caesar salad. A glass of red wine like Cabernet Sauvignon, iced tea, or sparkling water with lemon complements the bold, savory flavors.
Pro Tip: For a gourmet touch, serve with a side of garlic mashed potatoes or creamed spinach to soak up the rich sauce.
Storage and Make-Ahead Tips
This Grilled Ribeye with Garlic Blue Cheese Mustard Sauce is best fresh, but you can store leftovers or prep components ahead. Here’s how to keep it tasty:
- Storage:
- Store leftover steak (without sauce) in an airtight container in the fridge for up to 3 days.
- Keep the sauce separate in the fridge for up to 4 days; it may thicken, so add a splash of cream when reheating.
- Freezing:
- Freeze cooked steak (without sauce) in a zip-top bag for up to 2 months. Thaw in the fridge overnight before reheating.
- The sauce is best made fresh to maintain texture; avoid freezing as it may separate.
- Reheating:
- Reheat steak in a 300°F oven for 8–10 minutes with a splash of broth to keep moist, or sear briefly in a hot skillet.
- Warm the sauce gently in a saucepan over low heat, stirring, or microwave in 10-second bursts.
- Make-Ahead Tips:
- Prep the sauce (without reducing) up to 2 days ahead; store in the fridge and reduce before serving.
- Season steaks up to 4 hours in advance and refrigerate, covered.
- Grill steaks just before serving for the best texture and flavor.
Tip: Add a fresh sprinkle of blue cheese or a drizzle of sauce after reheating to revive the bold flavors.
Recipe Variations
The Grilled Ribeye with Garlic Blue Cheese Mustard Sauce is super versatile. Here are some fun ways to mix it up:
- Spicy Kick: Add ¼ tsp cayenne or red pepper flakes to the sauce for heat.
- Herb Boost: Mix 1 tsp chopped fresh rosemary or thyme into the sauce for extra flavor.
- Vegetarian: Swap steak for grilled portobello mushrooms, eggplant slices, or cauliflower steaks; top with the sauce.
- Creamy Twist: Use heavy cream instead of half-and-half for an even richer sauce.
- Milder Flavor: Reduce blue cheese to 2 tbsp and increase Dijon mustard for a less intense taste.
- Oven Option: If no grill, sear steaks in a hot skillet (2–3 minutes per side) and finish in a 400°F oven for 5–7 minutes.
Mix and match to suit your taste or pantry staples!
Conclusion: A Decadent, Gourmet Steak Classic
The Grilled Ribeye with Garlic Blue Cheese Mustard Sauce is a quick, indulgent meal that brings bold, savory flavors to your table in just 30 minutes. With juicy ribeye and a creamy, tangy sauce, it’s perfect for date nights, family dinners, or impressing guests. Try it as is or add your own spin—maybe some extra spice or herbs? Share your creations with us! Fire up the grill, gather your ingredients, and enjoy every tender, flavorful bite!
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Grilled Ribeye with Garlic Blue Cheese Mustard Sauce
Description
Craving a restaurant-quality steak dinner that’s quick enough for a weeknight but indulgent enough for a special occasion? The Grilled Ribeye with Garlic Blue Cheese Mustard Sauce is your answer! This contest-winning dish features perfectly grilled ribeye steaks topped with a creamy, tangy sauce that blends blue cheese, Dijon mustard, and garlic for bold, savory flavor.
Ingredients
To make Grilled Ribeye with Garlic Blue Cheese Mustard Sauce for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this indulgent dish:
- Half-and-Half Cream (1 cup): Creates a creamy, rich base for the sauce.
- Dijon Mustard (½ cup): Adds sharp, tangy depth to the sauce.
- Crumbled Blue Cheese (¼ cup plus 2 tsp, divided): Brings bold, savory flavor and a garnish.
- Garlic Clove (1, minced): Provides aromatic, savory depth.
- Beef Ribeye Steaks (2, 1½ inches thick, 12 oz each): Juicy, flavorful protein that’s the star of the dish.
- Olive Oil (1 tbsp): Helps achieve a perfect sear on the steaks.
- Salt (¼ tsp): Enhances the steak’s natural flavor.
- Pepper (¼ tsp): Adds a mild kick.
Substitutions and Variations:
- Ribeye Steaks: Swap with New York strip, sirloin, or filet mignon; adjust cooking time based on thickness.
- Half-and-Half: Use heavy cream for a richer sauce or whole milk for a lighter option (may need to reduce longer).
- Blue Cheese: Replace with Gorgonzola, feta, or a dairy-free cheese alternative.
- Dijon Mustard: Substitute with whole-grain mustard or spicy brown mustard for a different texture.
- Add-Ons: Include sautéed mushrooms, caramelized onions, or a pinch of red pepper flakes in the sauce for extra flavor.
- Vegetarian: Swap steak for grilled portobello mushrooms or eggplant slices; top with the sauce.
Why These Ingredients Matter: The ribeye provides rich, tender protein, while the blue cheese and Dijon mustard create a bold, creamy sauce with a tangy kick. The garlic and cream add depth and smoothness, making this a decadent yet balanced meal perfect for steak lovers.
Instructions
Step 1: Prepare the Sauce
- In a small saucepan over medium heat, whisk together 1 cup half-and-half cream, ½ cup Dijon mustard, ¼ cup crumbled blue cheese, and 1 minced garlic clove.
- Bring to a simmer, then reduce heat to low and whisk occasionally for 8–10 minutes, until the sauce is reduced by half.
Tip: Stir frequently to prevent scorching, and reduce gently to maintain a smooth, creamy texture.
Step 2: Prep the Steaks
- Preheat a grill to high heat (450–500°F) and grease the grill rack to prevent sticking.
- Pat 2 ribeye steaks (1½ inches thick, 12 oz each) dry with paper towels.
- Rub both sides with 1 tbsp olive oil and sprinkle with ¼ tsp salt and ¼ tsp pepper.
Tip: Let steaks sit at room temperature for 10–15 minutes before grilling for even cooking.
Step 3: Grill the Steaks
- Place the steaks on the greased grill rack, cover, and grill over high direct heat for 4–6 minutes per side, until they reach your desired doneness:
- Medium-Rare: 135°F
- Medium: 140°F
- Medium-Well: 145°F
- Remove steaks from the grill and let rest for 10 minutes to retain juices.
Tip: Use a meat thermometer to check doneness accurately, and avoid piercing the steak too often to keep it juicy.
Step 4: Finish and Serve
- While the steaks rest, continue reducing the sauce if needed until it’s thickened and halved in volume.
- Slice each steak in half to create 4 portions (6 oz each).
- Place one portion per plate, pour the sauce over each (about ¼ cup per serving), and sprinkle with the remaining 2 tsp crumbled blue cheese.
Tip: Slice against the grain for tender bites, and serve immediately to enjoy the warm steak and creamy sauce.
FAQs
1. Can I make this dish gluten-free?
Yes! The recipe is naturally gluten-free; ensure Dijon mustard and blue cheese are gluten-free (check labels).
2. How can I make it vegetarian?
Swap steak for grilled portobello mushrooms, eggplant, or cauliflower steaks; top with the sauce.
3. What are the health benefits of this dish?
This dish offers protein from steak, calcium from blue cheese, and moderate fats from the sauce. Pair with veggies for a balanced meal.
4. Can I use a different cut of steak?
Yes! New York strip, sirloin, or filet mignon work; adjust grilling time (4–7 minutes per side) based on thickness.
5. How do I keep the steak juicy?
Grill to your desired doneness (135–145°F), let rest for 10 minutes, and slice against the grain.
6. Can I use leftover steak?
Yes! Reheat cooked steak and top with freshly made sauce; grill or sear briefly (1–2 minutes per side) to warm.
7. How long does it take to make this dish?
Prep takes about 20 minutes (sauce and steak prep), and cooking takes 10 minutes, so you’re done in about 30 minutes.
8. Can I double the recipe?
Yes! Double all ingredients and grill in batches to avoid overcrowding. Make extra sauce for drizzling.