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Flavorful Grilled Ribeye Cap Steak Recipe with Garlic Blue Cheese Butter for Perfect Dinner

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A simple yet special grilled ribeye cap steak topped with a rich garlic blue cheese butter, perfect for impressing at any dinner occasion.

Ingredients

Scale
  • 1 to 1.5 pounds ribeye cap steak, trimmed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • Garlic Blue Cheese Butter:
  • 4 tablespoons (60 grams) unsalted butter, softened
  • 2 tablespoons (30 grams) blue cheese, crumbled (Roquefort recommended)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh parsley, finely chopped
  • Pinch of lemon zest
  • Pinch of black pepper

Instructions

  1. Prepare the Garlic Blue Cheese Butter: In a small mixing bowl, combine softened unsalted butter, crumbled blue cheese, minced garlic, chopped parsley, lemon zest, and a pinch of black pepper. Mix well until evenly blended. Cover and refrigerate to let flavors meld (approx. 10 minutes).
  2. Season the Ribeye Cap Steak: Remove steak from fridge about 20 minutes before cooking to come to room temperature. Pat dry with paper towels. Lightly brush both sides with olive oil, then generously season with kosher salt and freshly ground black pepper (approx. 5 minutes).
  3. Preheat the Grill: Heat grill to about 450°F (232°C). For charcoal, spread coals for direct heat; for gas, preheat on high for 10-15 minutes.
  4. Grill the Steak: Place ribeye cap directly on grill grates. Sear for 3-4 minutes per side for medium-rare (internal temp ~130°F/54°C). Use tongs to flip carefully. For thicker cuts, add 1-2 minutes per side (total grilling time 8-10 minutes).
  5. Rest the Steak: Transfer steak to cutting board and tent loosely with foil. Let rest for at least 5 minutes to redistribute juices.
  6. Spread the Garlic Blue Cheese Butter: While steak rests, soften butter slightly if chilled. Slice steak against the grain and serve with a generous dollop of garlic blue cheese butter melting on top.

Notes

Pat steak dry before seasoning for better crust. Use a reliable meat thermometer to avoid over or undercooking. Rest steak after grilling to keep it juicy. Butter can be made ahead and refrigerated. If no grill available, use a heavy cast iron grill pan indoors.

Nutrition

Keywords: grilled ribeye cap steak, garlic blue cheese butter, steak recipe, easy steak dinner, grilled steak, ribeye cap, steak with butter

Find it online: https://chrisfeasts.com/flavorful-grilled-ribeye-cap-steak-recipe-with-garlic-blue-cheese-butter-for-perfect-dinner/