Grilled Steak with Blue Cheese and Caramel
Grilled Steak with Blue Cheese and Caramel
Ingredients
For the Steak
- 2 ribeye steaks, about 1 1/2 inches thick, 1 1/2 pounds total
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Caramel Sauce
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warm
- 2 tablespoons unsalted butter, cold, cut into small pieces
- 1/4 teaspoon sea salt
For Serving
- 4 ounces blue cheese, crumbled
- 2 tablespoons fresh chives, minced, for garnish
Instructions
- 1
Remove the steaks from the refrigerator and pat them dry with paper towels. Rub both sides of the steaks with olive oil, then season generously with kosher salt and freshly ground black pepper. Let the steaks rest at room temperature for at least 10 minutes while you prepare the caramel sauce and grill.
⏱️ 10 min
- 2
To make the caramel sauce, combine the granulated sugar and water in a heavy-bottomed saucepan over medium heat. Stir gently until the sugar dissolves, then stop stirring. Cook without stirring, occasionally swirling the pan, until the mixture turns a deep amber color. This should take about 5-8 minutes. Watch carefully to prevent burning.
⏱️ 8 min
- 3
Once the caramel is amber, immediately and carefully pour in the warm heavy cream while whisking constantly. The mixture will bubble up vigorously. Continue whisking until smooth. Remove from heat and whisk in the cold butter pieces, one at a time, until fully incorporated and the sauce is glossy. Stir in the sea salt. Set aside to cool slightly.
⏱️ 5 min
- 4
Preheat your grill to high heat (about 450-500°F). Clean the grill grates thoroughly with a wire brush.
⏱️ 5 min•🌡️ 475
- 5
Place the seasoned steaks on the hot grill. For medium-rare, grill for 4-5 minutes per side, flipping once. For medium, grill for 5-6 minutes per side. Use a meat thermometer to check for desired doneness (130-135°F for medium-rare, 135-140°F for medium).
⏱️ 10 min
- 6
Once cooked to your liking, remove the steaks from the grill and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for 5 minutes. This allows the juices to redistribute, resulting in a more tender steak.
⏱️ 5 min
- 7
Slice the rested steaks against the grain into thick pieces. Arrange the sliced steak on serving plates. Drizzle generously with the warm caramel sauce, then crumble blue cheese over the top. Garnish with fresh minced chives and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Steak with Blue Cheese and Caramel
For the Steak
- 2 ribeye steaks, about 1 1/2 inches thick, 1 1/2 pounds total
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Caramel Sauce
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warm
- 2 tablespoons unsalted butter, cold, cut into small pieces
- 1/4 teaspoon sea salt
For Serving
- 4 ounces blue cheese, crumbled
- 2 tablespoons fresh chives, minced, for garnish
Instructions
- 1
Remove the steaks from the refrigerator and pat them dry with paper towels. Rub both sides of the steaks with olive oil, then season generously with kosher salt and freshly ground black pepper. Let the steaks rest at room temperature for at least 10 minutes while you prepare the caramel sauce and grill.
⏱️ 10 min - 2
To make the caramel sauce, combine the granulated sugar and water in a heavy-bottomed saucepan over medium heat. Stir gently until the sugar dissolves, then stop stirring. Cook without stirring, occasionally swirling the pan, until the mixture turns a deep amber color. This should take about 5-8 minutes. Watch carefully to prevent burning.
⏱️ 8 min - 3
Once the caramel is amber, immediately and carefully pour in the warm heavy cream while whisking constantly. The mixture will bubble up vigorously. Continue whisking until smooth. Remove from heat and whisk in the cold butter pieces, one at a time, until fully incorporated and the sauce is glossy. Stir in the sea salt. Set aside to cool slightly.
⏱️ 5 min - 4
Preheat your grill to high heat (about 450-500°F). Clean the grill grates thoroughly with a wire brush.
⏱️ 5 min•🌡️ 475 - 5
Place the seasoned steaks on the hot grill. For medium-rare, grill for 4-5 minutes per side, flipping once. For medium, grill for 5-6 minutes per side. Use a meat thermometer to check for desired doneness (130-135°F for medium-rare, 135-140°F for medium).
⏱️ 10 min - 6
Once cooked to your liking, remove the steaks from the grill and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for 5 minutes. This allows the juices to redistribute, resulting in a more tender steak.
⏱️ 5 min - 7
Slice the rested steaks against the grain into thick pieces. Arrange the sliced steak on serving plates. Drizzle generously with the warm caramel sauce, then crumble blue cheese over the top. Garnish with fresh minced chives and serve immediately.
⏱️ 2 min