Black and Blue Ribeyes with Blistered Tomatoes

As of this moment in time, as I’m sitting here at the computer, the wind is howling through the trees, whipping up dust and scattering yard toys and rogue flip flops left at the back door across the lawn. The gray sky is threatens rain any moment and is decidedly feeling very un-summer.

But I know it won’t last. If the forecast has any truth to it, in just a day or two we’ll be sweltering in the sun, sneaking popsicles from the freezer and turning on the sprinklers to cool off.

With summer just around the corner and grill season in full-swing, what could be better than a perfectly grilled medium-rare ribeye? Topped with a dollop of easy herby blue cheese butter melting over the top, this is a recipe you’ll go back to over and over again. Tomatoes on the vine, take their quick turn on the grill becoming a juicy, bright bite balancing the richness of the meat.

I am honored to be working with Owen Roe Winery to pair some delicious and easy-to-make summer meals with their awesome wines. I love Owen Roe wines but especially their lovely, flavorful, interesting Malbecs. For me, nothing goes better together than a grilled black and blue ribeye and a glass of smooth versatile red wine. Together, ribeye and Malbec are the quintessential summer pair, perfect for relaxing on the patio with the sunset overhead.

Black and Blue Ribeye with Blistered Tomatoes

• 2 8-ounce ribeye steaks

• 2 teaspoons extra-virgin olive oil

• 2 teaspoons balsamic vinegar

• 1 teaspoon coarse kosher salt

• 1/2 teaspoon black pepper

• 1/4 cup softened salted butter

• 2 tablespoons crumbled blue cheese

• 2 thin green onions, white parts removed, green stalks minced

• 1 tablespoon fresh parsley, minced

• Pinch of kosher salt and black pepper

• 4-5 Campari tomatoes on the vine

Before making this dish, pull steaks from the refrigerator and leave on the counter for 30 minutes, allowing the chill to come off the meat. While the meat briefly rests, start by making the blue cheese butter. 

In a small bowl combine the softened butter and crumbled blue cheese. Use a fork to break up the cheese and stir gently. Add the green onion and parsley along with a small pinch of salt and pepper. Stir again until the mixture is well-combined. Taste and adjust flavors as needed to your preference. Set aside.

Drizzle both sides of the meat with the olive oil and balsamic vinegar, gently massaging the liquid into the meat. Sprinkle both sides generously with coarse kosher salt and black pepper. 

Heat your grill to about 400 degrees or medium-high heat. Grill steaks to preferred doneness, but for the recommended medium-rare, shoot for about 4-5 minutes per side. When the meat is grilled on both sides, remove steaks from heat and place on a clean plate. Scoop a dollop of the herby blue cheese butter onto the steaks and cover lightly with tinfoil for 5 to 10 minutes to allow the meat to rest and the juices to redistribute before cutting into it.

Place campari tomatoes on the hot grill. Using tongs, gently turn them on all sides to allow the skin of the tomatoes to char, about one minute per side. When the tomatoes are beginning to split and have grill marks, remove from the grill. Sprinkle with kosher salt and serve alongside the steak.