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Grilled Ribeye with Garlic Blue Cheese Mustard Sauce Recipe
Grilled Ribeye with Garlic Blue Cheese Mustard Sauce Recipe photo by Taste of Home
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Grilled Ribeye with Garlic Blue Cheese Mustard Sauce Recipe

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This simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! —Ashley Lecker, Green Bay, Wisconsin
TOTAL TIME: Prep: 20 min. Grill: 10 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Grill: 10 min. + standing
MAKES: 4 servings

Ingredients

  • 1 cup half-and-half cream
  • 1/2 cup Dijon mustard
  • 1/4 cup plus 2 teaspoons crumbled blue cheese, divided
  • 1 garlic clove, minced
  • 2 beef ribeye steaks (1-1/2 inches thick and 12 ounces each)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1/2 steak with 3 tablespoons sauce: 547 calories, 39g fat (17g saturated fat), 138mg cholesterol, 1088mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 34g protein.

Directions

  1. In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally.
  2. Meanwhile, rub meat with olive oil; sprinkle with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining blue cheese. Yield: 4 servings.
Originally published as Grilled Ribeye with Garlic Blue Cheese Mustard Sauce in Taste of Home June/July 2017

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.


Reviews for Grilled Ribeye with Garlic Blue Cheese Mustard Sauce

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SwoozieQ User ID: 895914 267422
Reviewed May. 29, 2017

"This was very very good. The next time I make this though, I will up the garlic in the sauce to 2 cloves and maybe another 8th of a cup of blue cheese as I mostly tasted Dijon. But, even at that, it was very tasty. Be sure to allow plenty of time to reduce the sauce by half before you put the steaks on. My timing was off and I ended up with medium well steaks rather than the rare I prefer."

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