Cowboy Steaks with a Blue Cheese Butter

Substitute cowboy steak with boneless ribeye steak or fillet on the bone

  1. To make the blue cheese butter, add the butter to a bowl, stir in the blue cheese, garlic, thyme leaves and season to taste with salt and freshly ground black pepper. Keep this butter at room temperature for serving.
  2. Lightly coat the ribeye steaks in olive oil and generously rub with salt and freshly ground black pepper.
  3. Grill the steaks on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness; depending on the thickness of the steak, it will take approximately 7 minutes on each side for medium-rare.
  4. Leave the meat to rest for half its cooking time to ensure it is moist, tender and juicy.
  5. Generously spoon the blue cheese butter over these glorious cowboy steaks, garnish with toasted walnuts and serve alongside your choice of sides.


  • 2 x +-750g ribeye steaks bone-in (cowboy steaks)
  • Olive oil
  • Salt and freshly ground black pepper
  • 50g walnuts, toasted, for serving

Blue cheese butter:

  • 100g butter, softened
  • 50g blue cheese, crumbled
  • 1 garlic clove, crushed
  • 2 sprigs thyme, leaves only
  • Salt and freshly ground black pepper
General Info
Prep: 6 min
Cooking: 14 min
Ready In: 20 min
Servings: 2-4 people
Tips & Tricks

These ribeye steaks can be enjoyed as a meal for 2 or as part of a larger braai with a variety of meats and side dishes.