Ingredients
1 cup half-and-half cream1/2 cup Dijon mustard1/4 cup plus 2 teaspoons crumbled blue cheese, divided 1 garlic clove, minced2 beef ribeye steaks (1-1/2 inches thick and 12 ounces each)1 tablespoon olive oil1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally.
Meanwhile, rub meat with olive oil; sprinkle with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining 2 teaspoons blue cheese.
