' Beringer - Rib-Eye Steak with Blue Cheese Butter
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Rib-Eye Steak with Blue Cheese Butter

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Recipe by Chef Maurine Sarjeant - Executive Chef, Beringer Vineyards
At a Glance
Prep Time:
Cook Time:
Serves: 4

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! 

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