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Blue Cheese & Chili Lime Butter Basted Bone-in Ribeye w/ Roasted Rosemary Onions

  • Yields: 2 Servings
  • Cook time: 20 minutes
  • Prep time: 10 minutes


  • 2 12 ounce ribeyes
  • 2 medium sweet white onions
  • 1 bundle of rosemary
  • 1/2 cup salted butter
  • 1/2 cup bleu cheese
  • 2 limes
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • pinch of cayenne
  • kosher salt
  • fresh ground black pepper


  1. Light the Masterbuilt Gravity Series™ 1050 Digital Charcoal Grill + Smoker and set it to 600 degrees F.
  2. Onions – Cut an“X”along the top of the onion going 1/3of the way down. Stuff the “X” of each onion with a couple sprigs of rosemary, 1 Tbs of butter cubed, a healthy pinch of kosher salt,ahealthy pinch of black pepper. Wrap onions in tin foil.
  3. Marinade - On the grill, heat 1/4cup of butter, 1/4cup of bleu cheese, squeeze half of a lime (approx.1.5 tsp), a pinch of cayenne powder and whisk together well.
  4. Steak - When ready to cook-season lightly with more kosher salt, black pepper, paprika, and garlic powder. Drizzle steak on both sides with your butter/blue cheese marinade.ProTip–Dry each steak well, salt generously on all sides with kosher salt, put on a wire rack, and let them sit in the fridge exposed for a day or two to dry it out.
  1. Onions – toss tin foil wrapped onions on the grill. Turn every 5-7 minutes during cooking. Cook for approximately 20 minutes.
  2. Steak - Grill for 5 minutes on each side, basting with blue cheese butter each time you turn
  1. When ready to eat-garnish with cubed butter, bleu cheese crumbles, fresh rosemary, and a squeeze of lime. Cut/tear caramelized onions into hearty chunks.

For safe meat preparation, reference the USDA website.

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