I am an unabashed carnivore. There, I said it. I enjoy eating meat, and I make no apologies for it. I respect the decisions of others not to eat it, and even did a short vegetarian stint myself, just to try it out. But when it comes down to it, I’ll choose a great steak over tofu any day. So when Walmart asked me to participate in their Steak-Over Challenge, I was all over it.
If I’m being honest though, I was a little skeptical that Walmart would be my new “go to” place for a good steak, but they seemed pretty confident that their quality was good enough to brag about, and they were right! The steaks were in a word – excellent.
Our little at home steak off was going to be between Mr. Hungry and myself. The intention was to do mine on the grill, and his in the new wood fired oven he’s building us, but due to weather delays his oven wasn’t ready. So we both ended up cooking our steaks on the infrared grill.
Mr Hungry did his Peter Luger style – simply seasoned and finished with lots of butter. That’s never a bad idea. Mine was a little fancier, because I made a compound butter with gorgonzola, garlic and parsley. I’m going to say that the gorgonzola pushed mine over the edge and made it the clear winner. Mr Hungry may disagree, but since this is my blog I can say whatever I want – ha ha! He can always post his recipe over on his own blog! We have some ideas for a Tuscan style steak once the wood fired oven is done, so look for a post on that in the near future.
While there may have been some disagreement as to who had the better steak, here are some grilling methods we can definitely both agree on:
1) For grilling on high heat, season with salt and pepper, but avoid seasonings like garlic powder because they can burn, and give your steak a bitter flavor.
2) NEVER press or pierce your steak! Always use tongs to handle your steak when possible. GENTLY people, gently!
3) Let your steak (or really any meat) rest for a few minutes (5 – 10 minimum depending on thickness) before serving or cutting – if you don’t, all of the juice will run out leaving you with dry, tough meat.Print
Grilled Ribeye Steak with Gorgonzola Butter
- 2 USDA Prime Ribeye Steaks
- Salt and Pepper
For the Gorgonzola Butter
- 1/2 cup butter, softened
- 2 oz gorgonzola (or blue) cheese
- 1/4 cup chopped parsley
- 1 clove garlic, crushed
- Season the steaks generously with salt and pepper on both sides. Grill on high heat until desired temperature. Top with chilled Gorgonzola butter and let rest for at least 5 minutes before serving.
For the Gorgonzola butter
- Combine the butter, gorgonzola, parsley and garlic in a small food processor or magic bullet. Pulse until fully combined. Chill.
- Note: This recipe makes more than 2 servings, leftover butter will keep up to a week in the refrigerator, or 3 months in the freezer.
Approximate nutrition information:
6 oz serving of ribeye steak: 450 calories, 35g fat, 0g net carbs, 30g protein
2 Tbl serving of gorgonzola butter: 170 calories, 18g fat, .5g net carbs, 2g protein
To get more information on Walmart’s quality steaks click here.
Ok Peeps, we shared our favorite tips for making a great steak – now let’s hear yours! What’s your secret to the perfect steak? And while we’re at it, what’s your favorite cut? Inquiring minds want to know!
This is a sponsored conversation written by me on behalf of Walmart. The opinions and text are all mine.4