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Grilled Rib-Eye Steak with Roquefort Butter

Steve Hunter and Sarah Jay

Servings: three to four.

One rib-eye is more than enough for one hungry person. Set the table with sharp steak knives.


  • 2 Tbs. freshly ground black pepper
  • 1 Tbs. fresh thyme leaves
  • 1 Tbs. extra-virgin olive oil
  • 2 boneless rib-eye steaks, about 20 oz. each (1-1/2 inches thick)
  • 1 Tbs. coarse salt
  • Roquefort Butter (optional)


  • In a small bowl or dish, combine the black pepper, thyme, and olive oil and rub equal amounts of the mixture on both sides of each steak. Set aside and prepare the grill.
  • When the fire is hot (you’ll be able to hold your hand just above the grate for 1 second), sprinkle both sides of the steaks with the salt. Grill the steaks on one side for 5 to 6 minutes. If there are flare-ups, move them to another spot on the grill. Turn the steaks and finish cooking on the second side for 3 to 4 minutes. They should be rare to medium rare at this point. For more on doneness, see our video “Grill Steaks Rare, Medium or Well and How to Tell.”

  • Remove the steaks from the grill and transfer to a clean serving platter to rest for 3 or 4 minutes. so the meat relaxes and the juices redistribute.
  • If you like, serve with a generous tablespoon of Roquefort Butter on each steak, letting the butter soften slightly on the cooked steak for a minute or two. At this point, the steak will have advanced half a degree to a perfect medium rare.


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