Hickory Smoked Rib-Eye Steaks With Blue Cheese

Beef, blue cheese and hickory combine to create an irresistible explosion of rich flavours.

Ingredients

Serves 4

  • 45g Hunter & Smoakes Rich Hickory Original Smokies

  • 4 bone-in ribeye steaks

  • 2 teaspoons coarse salt

  • Black pepper to taste

  • Olive oil to taste

  • 60g blue cheese (we recommend Stilton)

  • 30g unsalted butter (melted)

  • 2 large pinches of freshly chopped chives

Method

  1. Season your steaks with salt and pepper for 30 minutes to 1 hour before cooking. Loosely cover with clingfilm and stand at room temperature.

  2. Prepare your barbecue, bring to a high heat and bring your Original Smokies to a smoke as per pack instructions. If you’re using a charcoal barbecue, shuffle your coals over to one side to create an area of indirect heat. If you’re using a gas barbecue only turn on some of the burners, leaving the rest off to create indirect heat.

  3. Lightly oil the steaks. Place on the hottest area of the grill. Place the lid on the barbecue and cook until they develop a golden-brown crust - about 2 to 3 minutes per side. Move the steaks over to the indirect heat and crumble cheese over the top; cover again and continue cooking for 2 to 5 minutes more, depending on how well you like them done.

  4. Move the steaks to a cutting board to rest and loosely cover them with foil for about 10 minutes. While the steaks rest, stir together the butter and chives. Then simply pour over the steaks before serving.

Have you tried today’s recipe? What did you think? What other recipes would you like to see? Let us know in the comments!

SteakJPCBeef, Cheese, Rich Hickory Original SmokiesComment