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buffalo and blue cheese crusted ribeyes
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Buffalo and Blue Cheese Crusted Ribeyes

Breaking out the Buffalo and Blue Cheese Crusted Ribeyes today! Broiled the top with Cowboy Charcoal to make the cheese crust!
Prep Time20 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf

Ingredients

Ribeyes:

  • 3 Boneless Ribeyes
  • 1.5 tbsp of Sea Salt
  • 1.5 tbsp of Black Pepper
  • 1 tbsp of Canola Oil
  • Buffalo Hot Sauce for garnish (Optional)

Blue Cheese Crust:

  • 1/4 cup of Blue Cheese Crumbles
  • 2 tbsp of Panko Crumbs
  • 1 tbsp of Scallions chopped
  • 4 Garlic Cloves minced
  • 4 tbsp of Melted Butter

Instructions

  • Lather your ribeyes in oil and season them thoroughly with sea salt and black pepper. Place in the fridge to set until ready to grill.
  • Mix together the ingredients for Blue Cheese Crust until they are smooth, then set aside until ready to use.
  • Preheat your Cowboy Charcoal in a grill for direct cooking at high heat (around 400F).
  • Add your steaks to the grill and cook them for 7-9 minutes flipping them every 30-45 second to develop a deep crust. Cook them to just slightly under your desired temperature. For medium rare, I shoot to 117F internal instead of my normal 120F. Once they are done, pull them off and place on a cool cast iron skillet, foil pan or hotel pan.
  • As the steaks rest, top them with a spoonful of the Blue Cheese Crust. Spread it out over the steak, then set a non-stick aluminum foil sheet over the top but not fully touching the blue cheese crust. Add a handful of hot Cowboy Charcoal from the fire on top of the foil spread out evenly. You should hear the crust begin to sizzle. Cook the crust for 90 seconds. Check the steaks by slightly lifting the foil. The crust should be bubbling and caramelized. Keep cooking until it is done to your liking. Once done, pull off the foil and discard.
  • If desired, add a drizzle of buffalo hot sauce over the steaks, slice and enjoy!