Grilled Buffalo-Style Rib Eye With Blue Cheese Butter

Chef’s Note

“From Certified Angus Beef”








  • 4 (12ounce)rib eye steaks
  • 1 cupFrank’s red hot sauce
  • 12 cupreduced sodium soy sauce
  • 12 cupvegetable oil, divided
  • 5 garlic cloves, finely chopped
  • 2 tablespoonschili powder (mild)
  • 3 teaspoonsfresh ground black pepper, divided
  • 12 cupunsalted butter, at room temperature (4 ounces)
  • 4 ounces crumbled blue cheese
  • 14 teaspoongranulated garlic
  • 6 stalkscelery
  • 1 bunchcarrot (about 6 slim carrots)
  • salt and pepper
  • Directions

  • In a medium bowl, whisk together hot sauce, soy sauce, 1/4 cup vegetable oil, chopped garlic, chili powder and 2 teaspoons black pepper. Place steaks in a large zipper-locking plastic bag and pour in 1/2 of marinade. Seal and refrigerate for at least 30 minutes, or up to 3 hours.
  • Combine butter, blue cheese, granulated garlic and 1/2 teaspoon black pepper. Roll with plastic wrap into a log shape, 1-inch in diameter; refrigerate 2 hours or until butter is firm.
  • Preheat grill or broiler to high (450°F). If using grill, keep one third of grill off. Trim root end from celery stalks, keeping any leaves at top of stalks intact. Toss celery stalks and carrots, in remaining marinade and season with salt and pepper.  Reserve marinade.  Grill or broil until vegetables are lightly charred but still retain some crispness; set on cool side of grill or turn oven off.
  • Warm reserved marinade in a small saucepan over low heat. Set aside.
  • Remove steaks from marinade (disgarding meat marinade), pat dry with paper toweling and grill to desired doneness; about 3-4 minutes per side for medium rare (internal temperature of 125°-130°F). Remove steaks from grill and rest for 5 minutes.
  • Serve steaks over carrots and celery, topping with warmed sauce and sliced blue cheese butter. (Reserve extra blue cheese butter for another use and can be frozen.).
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