Blue Cheese Rib-Eye Steaks

3/4 C. unsweetened pineapple juice

1/3 C. teriyaki sauce

1 clove garlic, minced

6 8-oz. rib-eye steaks, 1 1/2 inches thick

2 cloves garlic, halved

1 4-oz. package blue cheese, crumbled

Combine first 3 ingredients in a large shallow container; add steaks. Cover; refrigerate 2 hours, turning occasionally.

Remove steaks from marinade. Sear steaks on each side over hot coals. Remove from grill; rub with garlic cloves. Cut inch-long diagonal slits, 1/2 inch in depth, into both sides of steaks, making about 4 pockets per side. Fill with cheese.

Return meat to grill; cook over medium coals to desired degree of doneness. (8 minutes per side for rare.)

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