Shopping List
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•1 ribeye steak
•2 Tbsp salt
•2 Tbsp pepper
•2 Tbsp garlic powder
•2 sticks of butter, softened and cubed
•¼ cup bacon bits
•¼ cup crumbled blue cheese
•1 Tbsp smoked paprika
•1 tsp steak seasoning
Cooking Instructions
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•Trim the fat until you have a circular shape. Reserve trimmed fat.
•Coat meat with salt, pepper, and garlic powder on all sides. Let the steak sit for 30 minutes in the refrigerator.
•In a bowl, combine butter, bacon bits, and blue cheese. Lay butter mixture on wax paper, form a loaf, roll it tightly, and freeze it.
•On the steak, add paprika, and steak seasoning. Let steak rest for 1 hour at room temperature.
•Heat your charcoal grill to 500°. Use reserved fat trimmings to season the grill grates.
•Put the steak on the grill for 2 minutes, then twist it to make crossed grill marks and cook for 2 minutes. Flip the steak, leave for two minutes, then twist it again and leave for 2 minutes. Check internal temperature, 130° means the steak is medium-rare.
•Pull off the grill, then top the steak immediately with a slice of compound butter. Cover and let rest for 10 minutes, then serve.
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