Cowboy Steak with Roquefort Sauce

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There is something about the dramatic affect of a massive two inch-thick bone-in rib-eye steak. This fatty is also called a Tomahawk Steak, but I think that name is going away for obvious reasons. Anyway… they are dramatic and delicious, and can feed 3-4 people per cut. The bone has to be five inches in length to be an official cowboy grade.

Ingredients

• For the Steak
• 1 two-inch thick ribeye with a 5 inch bone
• Maldon sea salt
• Freshly ground black pepper
• 12 sprigs of rosemary
• For the Roquefort Sauce
• 2 tablespoons unsalted butter
• 1/4 cup shallots, finely chopped
• 1 teaspoon fresh thyme leaves, finely chopped
• 1/2 teaspoon fresh rosemary leaves, finely chopped
• 2 tablespoons dry white wine
• 8 ounces of roquefort cheese, crumbled
• 1/4 teaspoon of cayenne
• Kosher salt and freshly ground black pepper to taste

Making it

• Steak
• 2 hours before cooking, take the steak out of the fridge and liberally salt and pepper both sides. Cover each side with 1/4 cup chopped rosemary leafs, lightly cover with a towel and bring to room temperature
• Turn 1/2 half of the grill on full blast, but leave the side off. You will be searing the steak on the direct heat and finishing on the indirect heat. Let the grill heat up for 20 minutes (look up on line how to do this with charcoal).
• Cook on direct heat for three minutes each side, but turn it once during each 3 minute interval to ensure a nice cross mark from the grill, then put the steak on the side to sear the fat for a few minutes.
• Place the steak on the indirect heat, salt, then close the cover and cook for 10-12 minutes.
• Let rest, drizzle with olive oil, kosher salt and pepper.
• Sauce
• Place the butter in a saucepan over medium heat, add the herbs and sauté until translucent. Add the wine, cheese and cayenne, then stir until the cheese melts. Season and serve with the steak.