Zutaten für Balsamic Rib Eye Steak With Bleu Cheese Sauce
- 6 tablespoons balsamic vinegar
- Red Wine
- Fresh Ground Black Pepper
- Kosher Salt
- Rib Eye Steaks (about 1.5 inches thick)
- 1/4 cup crumbled blue cheese
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 tablespoon heavy cream
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Zubereitung von Balsamic Rib Eye Steak With Bleu Cheese Sauce
- In a resealable zip-top bag or shallow dish, combine 1/4 cup balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, and 1 teaspoon garlic powder.
- Add the rib eye steaks (about 1.5 inches thick) to the marinade.
- Marinate in the refrigerator for at least 1 hour, or up to 2 hours, turning the steaks occasionally.
- Preheat your grill to medium-high heat.
- Remove steaks from marinade and grill for 3-5 minutes per side for medium-rare, or longer for your desired doneness. Use a meat thermometer to ensure the steak reaches your preferred internal temperature (130-135°F for medium-rare).
- While the steaks are grilling, prepare the bleu cheese sauce: In a small bowl, whisk together 1/4 cup crumbled bleu cheese, 2 tablespoons balsamic vinegar, and 1 tablespoon heavy cream until smooth and creamy. Add more heavy cream if needed to reach desired consistency.
- Let the steaks rest for 5-10 minutes before slicing against the grain.
- Serve the steaks immediately, topped with the delicious bleu cheese sauce.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
57g
Fat
8g
Carbs
5g
