Cowboy Steaks with a Blue Cheese Butter
Substitute cowboy steak with boneless ribeye steak or fillet on the bone
Method
- To make the blue cheese butter, add the butter to a bowl, stir in the blue cheese, garlic, thyme leaves and season to taste with salt and freshly ground black pepper. Keep this butter at room temperature for serving.
- Lightly coat the ribeye steaks in olive oil and generously rub with salt and freshly ground black pepper.
- Grill the steaks on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness; depending on the thickness of the steak, it will take approximately 7 minutes on each side for medium-rare.
- Leave the meat to rest for half its cooking time to ensure it is moist, tender and juicy.
- Generously spoon the blue cheese butter over these glorious cowboy steaks, garnish with toasted walnuts and serve alongside your choice of sides.
Ingredients
- 2 x +-750g ribeye steaks bone-in (cowboy steaks)
- Olive oil
- Salt and freshly ground black pepper
- 50g walnuts, toasted, for serving
Blue cheese butter:
- 100g butter, softened
- 50g blue cheese, crumbled
- 1 garlic clove, crushed
- 2 sprigs thyme, leaves only
- Salt and freshly ground black pepper
General Info
Prep: 6 min
Cooking: 14 min
Ready In: 20 min
Servings: 2-4 people
Tips & Tricks
These ribeye steaks can be enjoyed as a meal for 2 or as part of a larger braai with a variety of meats and side dishes.
