Grilled Ribeye with Garlic Blue Cheese Mustard Sauce

Week 200. A round number that means nothing except that I've been doing this for almost four years and the pot is still on the stove and the words are still coming and the family is still eating and the bayou is still running and I haven't missed a week. Not one. Not during the flood, not during COVID, not during the insomnia, not during the nights when the only thing I could write was "I made gumbo because I couldn't sleep and the gumbo is the only thing holding me together." Not one week missed. The roux doesn't stop. The writing doesn't stop. The feeding doesn't stop. Two hundred weeks. A lot of roux. A lot of love. Keep going.

Made a surf and turf for no reason — grilled redfish and smoked sausage on the same plate, with dirty rice and coleslaw. No occasion. No holiday. Just: Tuesday. Just: the family is healthy and the table is set and the fish is Gulf and the sausage is Cajun and the rice is dirty and the Tuesday is alive. That's reason enough. That's always been reason enough.

Two hundred weeks means two hundred reasons to put something good on the table, and this week I wanted a plate that matched the moment—bold, no apologies, a little over the top in the best way. The redfish and sausage were already spoken for in my head, so I kept reaching for something with that same swagger, and this grilled ribeye with garlic blue cheese mustard sauce landed exactly right: it’s the kind of thing you make not because the calendar says so, but because you’ve earned the Tuesday. Four years of roux deserves a crust on something.

Prep Time: 10 min | Cook Time: 12 min | Total Time: 22 min | Servings: 2

Ingredients

2 ribeye steaks (about 1 inch thick, 12–14 oz each)
1 tbsp olive oil
1 tsp kosher salt
1 tsp coarsely ground black pepper
1/2 tsp garlic powder
Garlic Blue Cheese Mustard Sauce:
3 tbsp whole-grain Dijon mustard
2 oz crumbled blue cheese
2 cloves garlic, minced
2 tbsp mayonnaise
1 tsp Worcestershire sauce
1 tsp fresh lemon juice
Salt and black pepper to taste

Instructions

Make the sauce. In a small bowl, combine the Dijon mustard, crumbled blue cheese, minced garlic, mayonnaise, Worcestershire sauce, and lemon juice. Stir until well blended. Season with salt and pepper to taste. Refrigerate until ready to serve.
Prep the steaks. Pat the ribeyes dry with paper towels. Rub both sides with olive oil, then season generously with kosher salt, black pepper, and garlic powder. Let rest at room temperature for 10 minutes while the grill heats.
Heat the grill. Preheat a gas or charcoal grill to high heat (around 450°F–500°F). Clean and lightly oil the grates.
Grill the steaks. Place steaks on the hot grill and cook for 4–5 minutes per side for medium-rare, or until they reach an internal temperature of 130°F–135°F. For medium, cook to 140°F–145°F. Avoid pressing down on the steaks.
Rest and serve. Transfer steaks to a cutting board and let rest for 5 minutes to allow juices to redistribute. Spoon the garlic blue cheese mustard sauce generously over the top just before serving.

Nutrition (per serving)

Grilled Ribeye with Garlic Blue Cheese Mustard Sauce — Two Hundred Weeks of Showing Up