If you hanker for a steak on the rare side...WE GOT YOU!
One of the oldest ways to eat a grilled steak is called Black and Blue, or Pittsburgh style. You can achieve it by charring the outside while maintaining a rare to medium-rare internal temperature, or blue steak. These steaks are done in the Black and Bleu style, grilled in the reverse sear method and topped with a creamy bleu cheese topping.
Black and Blue (or Pittsburgh Style) Ribeyes
Ingredients:
4-6 Aged ribeye steaks
Avocado oil. https://amzn.to/3V95ye8
Steak seasoning (I used Jack Daniels steak seasoning https://amzn.to/3YyMjw5)
2T cream cheese, softened
4 t plain yogurt
2 t minced onion
Dash ground white pepper https://amzn.to/41pEsDk
Preparation:
1. Combine cream cheese, yogurt, minced onion, and white pepper in a bowl and place mixture refrigerator until needed.
2. Lightly coat the ribeye steaks with the avocado oil.
3. Generously coat each side of the steaks with the seasonings, allowing steaks to sit for a couple minutes between sides to allow seasonings to adhere
4. Pre-heat one side of the grill on high, and lightly oil the opposite side.
Grilling:
1. Place the steaks on the oiled grill grates
2. Cook the steaks until the internal temperature reaches 105 degrees.
3. Move the steaks to the direct cooking side of the grill
4. After 90 seconds, flip steaks and add 1-2 T of Bleu Cheese topping to each steak
5. Allow topping to start melting and remove steaks from heat
6. Allow steaks to rest, covered with foil for 10-15 minutes and ENJOY!
Equipment used:
Tubro LP Gas Grill
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