Black & Blue Steaks

Name: Black & Blue Steaks
Total time: 2100 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 Ribeye or NY Strip steaks; 2 tbsp Sea salt; 6 tbsp Coarse Cracked Black Pepper; 1 1/2 tbsp Blue Cheese; 3 tbsp Unsalted Butter; 1 packages Baby Arugula; 4 Campari Tomatoes - sliced into quarters; 1/3 Red Onion thinly sliced; 4 tbsp Crumbled Blue Cheese; 5 tbsp Red Wine Vinaigrette

Michelle Boyd @cook_2998627

This is a great summer meal and goes well with a Southern Italian Red wine. Reminds me of that summer I spent in Rome.

Michelle Boyd @cook_2998627

This is a great summer meal and goes well with a Southern Italian Red wine. Reminds me of that summer I spent in Rome.

Saved

Ingredients

35 mins

4 servings

4Ribeye or NY Strip steaks
2 tbspSea salt
6 tbspCoarse Cracked Black Pepper
blue cheese compound butter
1 1/2 tbspBlue Cheese
3 tbspUnsalted Butter
arugula salad
1 packagesBaby Arugula
4Campari Tomatoes - sliced into quarters
1/3Red Onion thinly sliced
4 tbspCrumbled Blue Cheese
5 tbspRed Wine Vinaigrette

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Steps

35 mins

1

Mix sea salt and pepper together and generously rub both sides of steaks.
2

Mix butter and blue cheese together and set aside.
3

Prep salad and set aside.
4

Grill steaks to desired temperatures.
Once removed from grill, let it rest for 10 minutes with either a bowl or bowl covering.
5

Top steaks with 3/4 of tablespoon of compound butter. Go easy at first, add more if you like it.
6

Serve with salad and a crusty French bread.