Grill plate
Food processor


  • 4 Rib-Eye Steaks 
  • 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 each steak with a slice of blue cheese butter and serve with a salad or vegetables of your choice.


Pairs With Beringer Private Reserve Cabernet Sauvignon

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