Meherwan Irani

Blue Cheese & Chili Lime Butter Basted Bone-in Ribeye

Portions: 2 people
Temps de cuisson: 0 - 30 min
Blue Cheese & Chili Lime Butter Basted Bone-in Ribeye


  • Main

Developed by Meherwan Irani in Partnership with Masterbuilt and Kingsford


  1. 01

    To prep - Light the Masterbuilt Gravity Series® 1050 Digital Charcoal Grill + Smoker and set it to 600 degrees F.

  2. 02

    For the onions - Cut an “X” along the top of the onion going 1/3 of the way down. Stuff the “X” of each onion with a couple sprigs of rosemary, 1 Tbs of butter cubed, a healthy pinch of kosher salt, a healthy pinch of black pepper. Wrap onions in tin foil.

  3. 03

    For the marinade - On the grill, heat 1/4 cup of butter, 1/4 cup of bleu cheese, squeeze half of a lime (approx. 1.5 tsp), a pinch of cayenne powder and whisk together well.

  4. 04

    For the steak - When ready to cook- season lightly with more kosher salt, black pepper, paprika, and garlic powder. Drizzle steak on both sides with your butter/blue cheese marinade. Pro Tip – Dry each steak well, salt generously on all sides with kosher salt, put on a wire rack, and let them sit in the fridge exposed for a day or two to dry it out.

  5. 05

    Grill steaks for 5 minutes on each side, basting with blue cheese butter each time you turn.

  6. 06

    Toss tin foil wrapped onions on the grill. Turn every 5-7 minutes during cooking. Cook for approximately 20 minutes.

  7. 07

    When ready to eat, garnish with cubed butter, bleu cheese crumbles, fresh rosemary, and a squeeze of lime. Cut/tear caramelized onions into hearty chunks.


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