Elevate Your Steak Night: The Ultimate 1,500-Degree Ribeye with Blue Cheese Butter

There is something undeniably magical about a perfectly cooked steakhouse ribeye, especially when it is seared at a blistering 1,500 degrees. Today, we are taking a beautiful thick-cut ribeye to the next level using a Big Horn Outdoors® infrared grill and finishing it with a rich, savory blue cheese compound butter. Here is exactly how to recreate this decadent, restaurant-quality masterpiece right in your own backyard.

What You'll Need

For the Compound Butter:

• Softened unsalted butter
• High-quality blue cheese crumbles
• Fresh green onions and parsley (finely chopped)
• Minced garlic
• A splash of Worcestershire sauce
• A squeeze of fresh lemon juice

For the Steak:

• A thick-cut Ribeye steak
• Your favorite BBQ seasoning (a classic blend of coarse salt, black pepper, and garlic powder works perfectly)

Step-by-Step Instructions

1. Craft the Compound Butter

Start by making the star of the show. In a bowl, combine your softened butter with the blue cheese, green onions, parsley, garlic, Worcestershire sauce, and lemon juice. Mash everything together until well incorporated.

Pro tip: Transfer the mixture into a plastic zip-top bag. Press it down to squeeze out all the excess air, shape it into a tight log, and pop it in the fridge to firm up.

2. Prep and Rest the Ribeye

Take your steak and season it generously on all sides. Make sure every inch is covered with your seasoning blend to build a great crust. Let the seasoned steak rest at room temperature for 30 minutes while your butter chills.

3. The 1,500-Degree Sear

Fire up your infrared grill. Place the ribeye on the middle rack and let it sear for about 1 minute per side to build a beautiful, caramelized crust. Keep a close eye on the internal temperature.

4. The Staged Cook

Once the steak hits an internal temperature of 100°F, move the rack up to the second slot from the top. Let it blister there for just 30 seconds to lock in those incredible steakhouse flavors.

5. The Magic Butter Finish

When the internal temperature reaches 115°F, move the steak down to the bottom rack. Now, take a generous slice of your chilled blue cheese compound butter and place it directly on top of the hot meat. Turn the grill heat down.

Serving & Takeaways

Pull the steak off the grill the moment it hits 125°F. As it rests on the cutting board for 5 to 10 minutes, the residual heat will continue to cook the steak to a perfect medium-rare. Meanwhile, the compound butter will melt into a rich, savory glaze over the crust.

Slice the steak against the grain, serve immediately, and enjoy a true premium steakhouse experience at home!