Grilled Bone-In Rib-Eye Steaks With Blue Cheese

Ingredients

• 2 (1 1/2-inch-thick) bone-in rib-eye steaks, about 1 1/4 pounds each
• 2 teaspoons coarse kosher salt
• Black pepper, as needed
• Extra-virgin olive oil, as needed
• 2 ounces creamy blue cheese, such as Jasper Hill Bayley Hazen Blue
• 1 tablespoon unsalted butter
• 2 teaspoons finely chopped chives
• Hot sauce, as needed

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    822 calories; 66 grams fat; 29 grams saturated fat; 3 grams trans fat; 30 grams monounsaturated fat; 3 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 55 grams protein; 211 milligrams cholesterol; 1467 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
2. Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
3. Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness (pull the meat at 125 degrees for rare).
4. Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.