Rib Eye Steaks with Iceberg Wedge and Blue Cheese Dressing

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by Marilyn Markel
Serves 4


4 ribeye steaks cut about 1 inch thick
2 Tbsp olive oil
Salt and pepper, to taste
Fleur de sel with espellette, to garnish

1 head iceberg lettuce
1 jar Stonewall Kitchen blue cheese dressing
Additional blue cheese for crumbling, optional


Rub the meat with olive oil and season with salt and pepper on both sides. Set aside at room temperature until ready to grill (up to an hour).
Heat grill to high heat.
Cut iceberg lettuce into wedges. Chill until ready to eat.
Grill steaks for 3-5 minutes per side until desired doneness.
Let rest 10 minutes before serving.
Drizzle dressing on iceberg wedge and sprinkle with blue cheese. Sprinkle fleur de sel over all.

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