Dry Brined Ribeye Steaks with Blue Cheese and Chive Butter by Genevieve Taylor | Beef | Weber recipe
Dry Brined Ribeye Steaks with Blue Cheese and Chive Butter by Genevieve Taylor | Beef | Weber recipes
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Ingredients
- 2 x 4cm thick ribeye steaks, 350–400g each
- 1 tbsp Maldon salt
- Drizzle of olive oil
- 100g butter, softened
- 100g stilton (or other creamy blue cheese), chopped
- Small bunch of chives, finely chopped
- Rocket leaves
- 6–8 vine tomatoes, cut into thick slices
- Drizzle of balsamic vinegar
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