Grilling steaks outdoors is a seasonal activity in much of America. What’s a prime steak lover to do in the off season? You might try this simple recipe for the best kind of indulgence from the Chefs of Roth Kase, the great American cheesemaker of Wisconsin.

The Buttermilk Blue Cheese from Roth Kase is a worthy choice to combine with a premium Red Angus Ribeye for an entrée richly deserving of being served at a special dinner. Use a superior olive oil to complement the crafted blue cheese and prime cut of beef; you’ll taste the difference. Serve it with a Panzanella Salad and an Estate Pinot Noir from California's Napa Valley and your guests will be dying for another invitation to dinner at your place!

Ingredients for 2 Servings

• 1 Ounce Extra Virgin Olive Oil
• 1 Rib Eye Steak
• 4 Ounces Buttermilk Blue Cheese, Crumbled
• Salt & Pepper to Taste

Preparation

1. Season the steak with salt and pepper.
2. In an oven safe pan, sear the steak in olive oil.
3. Top the steak with Buttermilk Blue Cheese.
4. Bake at 325 degrees for 15 minutes.

If you'd like to purchase Roth Kase's exceptional blue cheese go to: Buttermilk Blue

If you'd like to purchase the safest, premium Red Angus ribeye go to: Organic Red Angus Rib Eye Steaks

If you'd like to purchase a highly acclaimed extra virgin olive oil go to: L'Autunno Blend Extra Virgin Olive Oil

To view a recipe for Panzanella Salad from Chef Gerri Sarnataro go to: Panzanella Salad