How We Grill Steak PLUS Blue Cheese Walnut Butter

for the steak:

1. This is all you need!
2. Take steaks out of refrigerator about 30 minutes prior to putting them on the grill. Rub some olive oil onto both sides of each steak, about 1 teaspoon per large (1 lb. or more) steak.
3. Sprinkle both sides fairly generously with Mignonette Pepper and Dry-Aged Beef Seasoning. Let rest. Blake usually asks one of the girls if they want to sprinkle on the seasonings. It’s become a coveted part of the process! You’ll have to experiment with how much seasoning to add, but here’s what ours looks like. No precise measurements here, we just know how we like it after preparing it so many times. See those big pieces of sea salt? It’s my favorite ingredient that produces bursts of flavor.
4. Fire up your grill. You want it super hot. If your grates aren’t clean, give them a good cleaning next. Then coat your grill grates with olive oil. Blake likes to pour a few tablespoons of olive oil into a small bowl. Then he folds up a thick paper towel into a 3” size piece and soaks it in the oil. With a grill tongs, he runs the soaked paper towel over the grill grates.
5. Once the grill grates are smoking hot, place your steaks on. Then close the lid and don’t peek. For a 3/4” thick, juicy medium-rare steak, grill for 2-1/2 minutes without peeking or moving the steak. Then flip and grill for another 2-1/2 minutes more on the second side without peeking or moving the steak. Increase grilling time for thicker steaks. The steak in this post’s photo was slightly more than 1” thick and was grilled 3-1/2 minutes per side. Immediately remove steaks from grill to a platter and tent very slightly with a piece of aluminum foil. Let rest for a few minutes to retain juices. Then serve as is or with a spoon of Blue Cheese Walnut Butter.

 for the blue cheese walnut butter:

1. Mix butter and blue cheese in a small bowl to blend. Then stir in the walnuts. Season with freshly cracked black pepper. Use as a topping for steaks or as a spread for rolls or popovers.