Blue Cheese & Chili Lime Butter Basted Bone-in Ribeye w/ Roasted Rosemary Onions
Let's get grilling
1
Light the Masterbuilt Gravity Series™ 1050 Digital Charcoal Grill + Smoker and set it to 600° F.
2
Prep the onions–Cut an “X” along the top of the onion going 1/3 of the way down. Stuff the “X” of each onion with a couple sprigs of rosemary, 1 tbsp. of butter cubed, a healthy pinch of kosher salt,and a healthy pinch of black pepper. Wrap onions in tin foil.
3
Prep the marinade–On the grill, heat 1/4 cup of butter, 1/4 cup of bleu cheese, squeeze half of a lime (approx.1.5 tsp), a pinch of cayenne powder and whisk together well.
4
Prep the 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.
5
Cook the onions–Toss tin foil wrapped onions on the grill. Turn every 5-7 minutes during cooking. Cook for approximately 20 minutes.
6
Cook the steak–Grill for 5 minutes on each side, basting with blue cheese butter each time you turn.
7
Garnish steak with cubed butter, bleu cheese crumbles, fresh rosemary, and a squeeze of lime. Cut/tear caramelized onions into hearty chunks.
Cooking for 2 people
Ingredients
-
ribeyes
2 12 ounce
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medium sweet white onions
2
-
bundle of rosemary
1
-
salted butter
1/2 cup
-
bleu cheese
1/2 cup
-
limes
2
-
paprika
1/2 teaspoon
-
garlic powder
1/2 teaspoon
-
of cayenne
pinch
-
kosher salt
-
fresh ground black pepper
Credit: Recipe created by Meherwan Irani on behalf of Kingsford and Masterbuilt
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