Black and Bleu Ribeye

To me, the virtues of a thick-cut beef Ribeye are unparalleled by any other kind of steak. A nice Ribeye is incredibly tender and flavorful. One is able to get a nice sear or blackened crust on a thick-cut Ribeye without being in danger of easily overcooking it. I am by no means a fan of well-done steak. Overcooking meat ruins it’s texture and moisture in my opinion. I know a good deal of people, Gar included, that do not enjoy any pink in their steak and I respect that although do not agree with it. However, I have converted Gar at least on the medium rare to medium Ribeye front.

My favorite way to cook a 1 to 1 & ½ inch thick Ribeye is to coat it in Worcestershire sauce and Montreal seasoning. I have a great affection for Montreal seasoning on red meat and you can pick it up at any common grocery store. It is not spicy nor necessarily bold but it is simple and pleasing and always contains the right amount of chunky salt and pepper for a thick slice of steak. I cook my ribeye on the grill uncovered on high heat for about 7-10 minutes on either side. Next, its time for the meat to rest for about 10 minutes. I like to let it rest on the cutting board that I will use to slice it so that the juice that pools around it is not wasted in the slightest. Finally, I transfer the slices onto something that can go in the broiler for a brief minute after I have applied my bleu cheese crumbles. When I put the dish in the broiler, I just want the bleu cheese to slightly melt. The creamy bitterness of the bleu cheese does a great job of complimenting the sweet and juicy steak. Many sides compliment black and bleu Ribeye but I would stay away from any bitter veggie. Gar and I just ate the steak from the baking tray in the picture for the sake of convenience and shared a bowl of crumbled broccoli rice pilaf.

If you are not a fan of bleu cheese another great preparation for this steak is to pan-sear it and make a mushroom gravy in the pan you cooked the steak in. Simply add some sautéed mushrooms and beef stock to the pan while the steak is resting and cook on a medium heat. Then add flour and stir until the desired thickness is reached. Or, instead of flour you can mix a tablespoon of corn starch in with some Worcestershire sauce until dissolved and add it to the pan while stirring constantly. If you are not a fan of bleu cheese or mushrooms then there’s always steak sauce or horseradish sauce on the side.

2 replies on “Black and Bleu Ribeye”

Our favorite steak in the world. Sounds really yummy! I love mine rare, Al likes his medium. Great recipe, thanks for sharing.

My favorite steak in the world too! A couple years back for my birthday Gar drove a little ways away to get me a free-range, grass-fed Bison ribeye from a great meat market north of us and it was absolutely amazing.

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