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Ribeye El Paseo

Yields1 ServingPrep Time30 minsCook Time15 minsTotal Time45 mins

"the quintessential classic seasoned and prepared ribeye steak"

 1 tsp Fort Worth Stockyards Steak Seasoning
 2 tsp Great American Land and Cattle Seasoning
 ½ tsp garlic powder
 ½ tsp kosher salt
 1 tsp Madagascar black pepper, ground coarse
 ½ cup sweet vermouth, in a small spritzing bottle
 ¼ cup Point Reyes Blu Cheese, crumbled fine
 2 tbsp unsalted butter
 2 tsp Creme Fraiche
1

Mix all spices well and pulse 1 time in a spice grinder if available.

2

Spritz room temp steaks with vermouth to coat well, season both sides with seasonings, let stand 45 minutes.

3

Heat searing part of grill to 600°, clean well, finishing with light coat of peanut oil. Let burn off.

4

Sear on high heat a couple minutes or so, turn steak 90° to crosshatch, cook another couple minutes. Spray steak lightly. Watch for flair ups. Flip steak. Grill 3 minutes or so and move to cooler part of grill, around 375°, finish to rare med-rare 115°.

5

Just before removing lightly sprinkle with blu cheese. Top with unsalted butter.

6

Let rest a couple of minutes.

7

Plate on heated plate and serve with side of creme fraiche sauce.