Recipes Nugget Markets Signature Recipes
T-Bone Steak with Point Reyes Blue Cheese
- Prep time
- 15–20 minutes PT20M
- Cook time
- 10–15 minutes PT15M
- Yield
- 1 serving
- Difficulty
This classic pairing of rich beef and pungent blue cheese is a feast fit for a king.
Ingredients
- 1 Angus T-bone steak (14–16 ounces)
- Kosher salt, to taste
- 1 tablespoon Point Reyes Blue Cheese
Preparation
Remove steak from refrigeration and let come to room temperature, about 20 minutes. Prepare the grill while steak is resting.
Season steak with salt on both sides and place immediately on grill. Do not allow to sit very long after salting or the steak's moisture will start to leech out.
Grill steak over high heat with low exposure. To achieve a diamond grill pattern, place steak at a 10 o'clock position, then shift to a 2 o'clock position. Flip steak, then repeat.
Once flipped, top steak with blue cheese. For medium doneness, wait until you rotate the steak to add blue cheese.
When steak is about 5°F short of your desired temperature, pull it off the grill. Allow steak to rest tented with foil, so the residual heat will finish cooking it to the desired internal temperature.
Pair with
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Cabernet Sauvignon
The premier red grape varietal in the world! From Bordeaux to Napa, it produces distinctive wines that are tannic, with long aging potential. Dark cherry, cedar, tobacco and black currant are common flavor descriptors.
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Barbera
Barbera is Piedmont's juiciest and honestly most delicious red wine. It is lower in tannins and higher in acid than other more dry red wines.
