OPTIONAL side dish. We recommend serving this with french fries or a baked potato.
Prepare a hot grill to medium-high heat and season your steak lightly with salt and freshly ground pepper prior to grilling. Be mindful that the blue cheese will also bring a salt-ness to the dish.
When the grill is ready, coat the steak and the grill with a very light coating of the grapeseed oil. This will help get a nice crust on the steak and also help prevent it from sticking to the grill.
Put the steak on the grill and let it cook on the first side for 1-2 minutes and flip. Repeat this process and also begin to include some cook time on the sides of the steak to caramelize the fat along the side.
When your steak is 85% done for your desired internal temperature, put the crumbled Asher Blue on the side facing up, cut the vents and close the lid on the grill and leave it closed long enough to melt the cheese, approximately 5 minutes.
Remove the steak from the grill, and allow it to rest for at least 5 minutes, preferably longer if time permits, before cutting into it.
TIP: We know that you’re only supposed to flip a steak once, but we love using the method of flipping the steak multiple times.The oil on the exterior of the steak promotes more of the smoke from the grill to adhere to the crust forming on the steak and the more often you flip, you are actually helping to control more of the cooking temperature of the steak. This method results in a more even crust, a more even cooking, and better flavor overall when using wood or charcoal.