GRILLED BEEF RIBEYE & PEAR SPRING SALAD WITH BLEU CHEESE DRESSING

INGREDIENTS: 

• 1 Force of Nature Regenerative Beef Ribeye 
• 2 pears cut into thin slices 
• 1 bag of organic spring salad mix
• ¼ cup organic walnuts
• Parsley (optional garnish)

BLEU CHEESE DRESSING:

• ⅓ cup primal kitchen mayonnaise 
• ¼ cup whole milk (We love Maple Hill Creamery)
• ¼ cup plain yogurt or Keefer 
• 2 tbsp sherry vinegar 
• 1 tbsp dijon mustard 
• ½ tsp salt 
• ¼ cup crumbled bleu cheese

PREPARATION:

1. Remove the thawed out Force of Nature Ribeye Steak from the packaging. 
2. Pat dry with a paper towel
3. Liberally season the entire steak with salt (do this step a few hours before you cook the steak for optimal results - we like to use Diamond Crystal Kosher salt). 
4. Let the seasoned steak sit out at room temperature for 20-30 minutes. (optional step but this gives you optimal results). 
5. Combine all of the blue cheese dressing ingredients into a bowl and set aside. 
6. Heat up your charcoal or hardwoods
7. When the charcoal or hardwoods are white hot, place them on one side of your grill establishing two distinct heat zones. 
8. Place the Beef Ribeye directly above the hot coals until there is a nice bubbling crust on the outside of the ribeye. (about 2-3 minutes) 
9. Flip the steak and repeat step 6. (another 2-3 minutes) 
10. Remove the steak from the direct heat, place it on indirect heat, and close the grill lid (continue to let cook for 5-7 minutes). 
11. Make sure the vents on your grill are open to release the smoke so it can act as an oven to complete the cooking process. 
12. Once the steak reaches ~130-132 degrees internally, remove from the grill. (use a meat thermometer for this step). 
13. Place the sliced pears directly on top of the direct heat on the grill and cook 1 minute per side. Remove and place the grilled pears in a clean bowl. 
14. Top the steak with a dollop of grassfed butter, Cover with tin foil, and let rest for 5-10 minutes. *Very Important*
15. Remove the tin foil. Using a knife, cut the ribeye against the grain. 
16. Finish by sprinkling some flaky salt over the steak. 
17. Assemble the salad in a large salad bowl. Place the sliced steak over the salad & top with grilled pears, walnuts, and bleu cheese dressing. 
18. Enjoy!