' Beringer - Rib-Eye Steak with Blue Cheese Butter
Remember me
Forgot username or password?
New to Beringer.com?
Create account
Home >

Rib-Eye Steak with Blue Cheese Butter

Rib-Eye Steak with Blue Cheese Butter


Grill plate
Food processor


  • 4 oz. Point Reyes blue cheese or other favored brand at room temperature
  • 4 oz. cream cheese room temperature
  • 4 oz. unsalted butter room temperature


  1. Place blue cheese, cream cheese, and butter in the bowl of a food processor and blend until well creamed together. Remove from bowl and place on a large sheet of parchment paper spreading lengthwise. Roll paper and contents into a tight tube. Refrigerate until firm.
  2. Remove steaks from refrigerator at least 30 minutes before cooking.
  3. Salt the steaks and brush grill with oil. Grill the steaks 3 1/2-5 minutes per side turning once for medium.
  4. Top with a slice of blue cheese butter.

Enjoy with Beringer Cabernet Sauvignon!