Black and Bleu (Blue) Ribeye Steak

Russell Bird

Ribeyes are the king of steaks, their buttery fatty flavor gives you lots of opportunity to make your seasonings sing. You want to hit your steak with strong flavors to really stand out. I usually stick with White Lightning and Double Secret steak rub, but when I am looking for a change a blackened steak with blue cheese is an out of this world combination. Spiceology came up with a spice blend featuring this iconic mix to tingle your taste buds. I was a little nervous about the pungent blue cheese would overpower the steak, but I was pleasantly surprised that it just gave a little zip of flavour that paired nicely with the heat from the blackening spice.

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Prep Time 15

Cook Time 8

Course Main Course

Cuisine Beef, French

Servings 4 people

Equipment

Sturdy Roll of Tin Foil
Grill Grates
Fireboard 2.0 Thermometer
Hickory Wood Pellets
Large Baking Sheet or BBQ Tray
BBQ Tongs
Louisiana Grills Black Label 1000
Yonedas Okami Chef Knife
You Need a BBQ Cutting Board

Ingredients

2 each Bone in Ribeye Steaks
¼ cup Spiceology Black and Bleu Seasoning
2 tbsp Boar's Night Out White Lightning
¼ cup Butcher BBQ Steak House Flavour Grilling Oil

Instructions

Preparation

Preheat the Smoker to 500 degrees or max heat.
Take the steaks out of the refrigerator and let them sit on the counter for 30 minutes to start coming up towards room temperature. Coat the steaks in a light coating of the grilling oil and then a light coating of the Boars Night Out White Lightning. Next you want to apply a heavy coating all over of the Spiceology Black and Bleu Seasoning; you really want to cake this stuff on, believe me, the steak can handle it. Let the steaks continue to sit out for an additional 30 minutes to allow the flavors to penetrate the steaks.

Get the Steaks on the Smoker

We often talk about reverse searing on here, but recently Jess Pryles made the Just Keep Flipping (JKF) method back to prominence. So, for these steaks, either method will do, but here I will explain the just keep flipping method. Place the steaks on the smoker and flip every 2 minutes until you reach an internal temperature of 130 degrees for medium rare. I like to move my steaks over a little bit with each flip so that I keep hitting the hottest parts of the grill. By the end you will have a beautiful Maillard reaction (crispiness all over). These little browned bits will give your steak a tonne of flavor to help accentuate the combination of black and blue that you already put on there.

Resting the Steaks

After the steaks get up to 130 degrees or whatever temperature you are looking for, put the steaks on a clean platter and wrap in foil to let rest for at least 5 minutes. This will help keep the juices in the steak and allow the temperature of the steak to carry over to your preferred doneness.

Step by Step

Preheat the smoker to 400-500 degrees (max)
Get steaks out of the fridge and let sit for 20 minutes
Season the steaks with grilling oil, White Lightning and Spiceology Black and Bleu
Flip the steaks every 2 minutes until you reach an interal temp of 130 degrees
Rest the steaks for 5 minutes
Serve to your liking, I like to slice and then serve

Notes

How do you create great grill marks on the steak?

I like to use Grill Grates to create the best diamond shaped grill marks on my steaks. Grill grates are a fantastic way to prevent flare ups and increase the grill surface temperature on your grill. Grill Grates are a proven way to increase your surface temperatures by up to 30% which is amazing. The flavor channels on this product also help to prevent flare ups and create better flavor on your finished product.

Can I use a different cut of steak?

Yes, you can use any type of steak that you like. We find Ribeye to be the best steak for this recipe, however if you prefer New York Steaks, Tenderloins, Sirloins, Hanger steaks or any other, those will also be great options for this recipe.

What if I am Gluten Free?

This recipe is 100% gluten free. One of our owners was diagnosed with celiac disease, so we take gluten free very seriously. All the seasonings and oils and meat in this recipe are completely gluten friendly. So if you are cooking dinner for someone who is gluten intolerant, we highly recommend you avoid cross contamination and follow the recipe exactly in order to keep them safe.

What internal temperature is the best for cooking steaks?

People prefer all different ways of cooking steak, but a great guide for different levels of doneness is as follows:

Blue Rare: 110 F
Rare: 120 F
Medium Rare: 130 F
Medium: 135 F
Medium Well: 145 F
Well Done: 155 F and up

How can you tell the internal temperature of a steak?

People who are experience in cooking steak usually work off timing to tell if their steak is done, but I like to use an internal thermometer. Pit Boss and Louisiana Grills come with probes that can be inserted into the meat to tell if they are done. You can also buy stand alone instant read thermometers to tell you the internal temperature of your steak. I do not recommend pushing on the palm of your hand to determine doneness, using a thermometer will help you dial in the right temperature every time.

What is carryover?

Carry over is the residual heat on the surface of the steak that continues to cook the middle, even after it has been removed from the grill. The hotter you cook your steak, the more carryover you will see. So, if you are looking for a medium rare steak with an internal temperature of 130 degrees and are cooking on a hot grill, you may want to stop cooking at 125 degrees because you will get up to 5 degrees of additional temperature after you stop cooking it. If you are cooking it at a lower temperature you can probably take your steak closer to 130 before pulling it off. It is not an exact science because it depends on the outside temperature, the grill temperature the steak temperature the steak thickness and more, so experiment to find what is right for you.

Keyword Different, Savoury, Steak

Black and Bleu (Blue) Ribeye Steak