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.