Grilled Ribeye with Garlic Blue Cheese Mustard
1⁄2 STEAK WITH 3 TBSP. SAUCE 547 cal., 39g fat (17g sat. fat), 138mg chol., 1088mg sod., 3g carb. (2g sugars, 0 fiber), 34g pro. PREP 20 min. GRILL 10 min. + standing SERVES 4
Ingredients 1 cup half-and-half cream 1⁄2 cup Dijon mustard 1⁄4 cup plus 2 tsp. crumbled blue cheese, divided 1 garlic clove,minced 2 beef ribeye steaks (11⁄2 in. thick and 12 oz. each) 1 Tbsp. olive oil 1⁄4 tsp. salt 1⁄4 tsp.pepper
- Slide the Grill Plate into Shelf Position 6. Turn the Function Dial to Grill, set the temperature to 400° and set the timer to 25 minutes. Let the grill preheat for 10 minutes.
- Meanwhile, in a small saucepan over medium heat, whisk together cream, mustard, 1⁄4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally.
- Rub meat with olive oil; sprinkle with salt and pepper. When the grill has preheated, place steaks on the Grill Plate. Grill steaks until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with the remaining 2 tsp. blue cheese.
Eric’s Tip: To remove the smell of garlic from your hands, scrub them with a mixture of baking soda and salt, then rinse with warm water. Alternatively, you can wash your hands with soap and water, and then rub them over a stainless steel surface (such as the sink faucet, an appliance or a pot).