Grilled Ribeye With Garlic Blue Cheese Mustard Sauce

• 1 cup half-and-half cream
• 1/2 cup Dijon mustard
• 1/4 cup plus 2 teaspoons crumbled blue cheese, divided
• 1 garlic clove, minced
• 2 beef ribeye steaks (1-1/2 inches thick and 12 ounces each)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. 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.
2. 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 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining blue cheese.

cream, dijon mustard, blue cheese, garlic, beef ribeye, olive oil, salt, pepper

Taken from www.tasteofhome.com/recipes/grilled-ribeye-with-garlic-blue-cheese-mustard-sauce/ (may not work)