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.

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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.