Step 1

Take the steaks out of the refrigerator 30 minutes before grilling. Place them on a large plate.

Step 2

Preheat your George Foreman grill to high for 5 minutes with the top closed.

Step 3

In a small bowl, mix together the softened butter and cheese with a fork until well blended. Set this aside.

Step 4

Coat the ribeyes on both sides with EVOO and season with the salt and pepper. Place the steaks on the grill and close the top. Cook for 5 minutes and check the internal temperature with a digital meat thermometer. You are looking for 125°F for medium rare and up to 155°F for medium well. You can turn the steaks 45 degrees to get some hatched grill marks. Continue grilling until you have achieved the desired doneness. The steaks will continue to cook while resting, so take them off just shy of the desired temperature.

Step 5

Remove the steaks to a clean cutting board and top with 1/2 of the cheesy butter. Allow them to rest for 5 minutes. Slice the steaks and transfer to a clean plate. Add the rest of the blue cheese butter on top of the sliced steaks.

Step 6

Serve with your favorite side dishes. A recipe for grilled sweet potatoes follows.