Grilled Ribeye with Garlic Blue Cheese Mustard Sauce
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
Reviews
For the steaks, I let the hubs take care of that. I like the way he grills them. I only used the sauce portion of this recipe. This sauce is AMAZING and it's good on any cut of steak not just ribeye. The hubs and blue cheese loving daughter approved greatly! Definitely going to make this again. It's easy to double and perfect if you are having guests over for a special meal.
Wonderful sauce. Just the right amount of mustard flavor. We have done Porterhouse steaks, burgers and now tonight grilled stuffed pork chops.
This review is for the sauce only. I cut the sauce in half for just 2 steaks and there was still some leftover. I think I had the pot on the stove for about 5-10 minutes to get it reduced by half. I lowered the mustard just slightly, not because of others' reviews but because that's all we had left! It was quite delicious, perfect on our steak. Can't wait to try it again!
Very good sauce. Instead of rib-eye, which is probably the best-tasting steak there is, but is also so fatty that it's like a work-out finding the lean meat, we ate beef tenderloin steaks, which are the most tender steak there is. I love mustard, so unlike the other folks who found the mustard to be "overpowering", I did not.
Oh MY, 3 of my favorites. Ribeye, garlic (you had me at garlic) and Blue Cheese. Thanks Ashley this is yummers.
I made this recipe exactly as stated and didn't feel like the mustard was too overpowering at all. Everyone liked it and will definitely make again.
I felt the mustard was very overpowering, so next time I would cut back on the mustard or add more of the other flavors to balance the dish. This was a great sauce though. It would also pair nicely with pork.
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.