Creamy, Crunchy, Salty and Spicy
a perfect companion to your Rib Eye Steak
Since I began making this blue cheese chile topping a few years ago I’ve had a difficult time trying any other steak cheese or butter topping. The ingredients blend so well to make it creamy, crunchy, salty and spicy.
While Rib Eye steak doesn’t need much help to be tasty, this combination is a sure winner. I serve it to the side so guests can serve themselves but the original recipe calls for the topping to be placed on the steak when its still on the grill (after the first turn of course)!
Enjoy this steak with Scalloped Potatoes and a salad for an awesome meal!
Peppercorn Steak with Blue Cheese Chile Topping
2 recipes combined and inspired by Bon Appetit Magazine and Food Network
- 4 large rib-eye steaks (about 1 1/2 to 2 inches thick, at least 6 ounces each)
- Olive oil
- 4 tablespoons ground black peppercorns
- Kosher salt
- 2 ounces cream cheese, room temperature
- 1/4 cup finely crumbled blue cheese (about 1 ounce)
- 2 tablespoons finely chopped seeded red or green jalapeño chiles
- 1 shallot, finely chopped
- 3/4 teaspoon white wine vinegar
Brush rib-eyes with olive oil on both sides. In a shallow bowl, or on a plate with a deep center, combine crushed peppercorns and salt, to taste. Pat pepper mixture onto steaks and crust thoroughly on all sides.
Prepare your grill by lightly spraying the grate with non-stick cooking spray and then preheat the grill. When the grill is hot, place the rib-eyes on the grate and cook until desired doneness, about 3 to 4 minutes on each side for rare. Add 1 to 2 minutes for medium-rare and so on. The best way to test steaks for doneness is to poke it with your index finger; rare will be soft, medium-rare will be slightly less soft, and so forth. Remove from grill and let rest for 5 minutes in a warm place before serving.
Mix cream cheese, blue cheese, chiles, shallot, vinegar, and remaining 1 teaspoon parsley in medium bowl. Bring to room temperature. Allow guests to serve themselves the blue cheese topping to taste.