Buffalo Style Ribeye Steak

In a small bowl, gently mix together the softened butter, blue cheese and garlic powder/garlic and a pinch of black pepper.

Place the mixture on a sheet of plastic wrap and form it into a log shape. Twist up the ends of the plastic wrap and place in the fridge to chill. If you don't want to bother with the log shape, just put the bowl in the fridge covered with plastic wrap.

In a bowl, mix together the hot sauce, soy sauce, oil, minced garlic, chili powder and black pepper. Remove about 1/4 of the mixture and set aside. Pour the remaining mixture into a zip top plastic bag and place the steaks in. Gently move the bag about and make sure the mixture coats the steaks.

Let sit in the fridge for 30 minutes to 3 hours. I've even done it overnight and it was perfect.

Get your grill going on high, about 450°. Leave 1/3 of the grill off or move your charcoal over if you're using charcoal. Rub or spray your washed celery and carrots with a little bit of oil. Salt and pepper them.

Place them on the hot side of the grill and grill them until they just start to char. You don't want them mushy, so don't cook them too long. When they're done, remove them from the grill or move them to the cool side of the grill.

Remove the steaks from the marinade. Shake off any excess. Place the steaks on the hot side of the grill. Grill for 3-4 minutes per side for medium rare, which is 125-130°. If you like your steak cooked a bit more, grill for 5 minutes on each side. Like it a bit rarer, go with 1-2 minutes on each side.

Let the steaks rest for 5 minutes.

To serve, top with each steak with a healthy dollop/slice of the blue cheese compound butter, a side of the reserved sauce and grilled carrots and celery.

In a small bowl, gently mix together the softened butter, blue cheese and garlic powder/garlic and a pinch of black pepper.

Place the mixture on a sheet of plastic wrap and form it into a log shape. Twist up the ends of the plastic wrap and place in the fridge to chill. If you don't want to bother with the log shape, just put the bowl in the fridge covered with plastic wrap.

In a bowl, mix together the hot sauce, soy sauce, oil, minced garlic, chili powder and black pepper. Remove about 1/4 of the mixture and set aside. Pour the remaining mixture into a zip top plastic bag and place the steaks in. Gently move the bag about and make sure the mixture coats the steaks.

Let sit in the fridge for 30 minutes to 3 hours. I've even done it overnight and it was perfect.

Get your grill going on high, about 450°. Leave 1/3 of the grill off or move your charcoal over if you're using charcoal. Rub or spray your washed celery and carrots with a little bit of oil. Salt and pepper them.

Place them on the hot side of the grill and grill them until they just start to char. You don't want them mushy, so don't cook them too long. When they're done, remove them from the grill or move them to the cool side of the grill.

Remove the steaks from the marinade. Shake off any excess. Place the steaks on the hot side of the grill. Grill for 3-4 minutes per side for medium rare, which is 125-130°. If you like your steak cooked a bit more, grill for 5 minutes on each side. Like it a bit rarer, go with 1-2 minutes on each side.

Let the steaks rest for 5 minutes.

To serve, top with each steak with a healthy dollop/slice of the blue cheese compound butter, a side of the reserved sauce and grilled carrots and celery.

In a small bowl, gently mix together the softened butter, blue cheese and garlic powder/garlic and a pinch of black pepper.

Place the mixture on a sheet of plastic wrap and form it into a log shape. Twist up the ends of the plastic wrap and place in the fridge to chill. If you don't want to bother with the log shape, just put the bowl in the fridge covered with plastic wrap.

In a bowl, mix together the hot sauce, soy sauce, oil, minced garlic, chili powder and black pepper. Remove about 1/4 of the mixture and set aside. Pour the remaining mixture into a zip top plastic bag and place the steaks in. Gently move the bag about and make sure the mixture coats the steaks.

Let sit in the fridge for 30 minutes to 3 hours. I've even done it overnight and it was perfect.

Get your grill going on high, about 450°. Leave 1/3 of the grill off or move your charcoal over if you're using charcoal. Rub or spray your washed celery and carrots with a little bit of oil. Salt and pepper them.

Place them on the hot side of the grill and grill them until they just start to char. You don't want them mushy, so don't cook them too long. When they're done, remove them from the grill or move them to the cool side of the grill.

Remove the steaks from the marinade. Shake off any excess. Place the steaks on the hot side of the grill. Grill for 3-4 minutes per side for medium rare, which is 125-130°. If you like your steak cooked a bit more, grill for 5 minutes on each side. Like it a bit rarer, go with 1-2 minutes on each side.

Let the steaks rest for 5 minutes.

To serve, top with each steak with a healthy dollop/slice of the blue cheese compound butter, a side of the reserved sauce and grilled carrots and celery.

In a small bowl, gently mix together the softened butter, blue cheese and garlic powder/garlic and a pinch of black pepper.

Place the mixture on a sheet of plastic wrap and form it into a log shape. Twist up the ends of the plastic wrap and place in the fridge to chill. If you don't want to bother with the log shape, just put the bowl in the fridge covered with plastic wrap.

In a bowl, mix together the hot sauce, soy sauce, oil, minced garlic, chili powder and black pepper. Remove about 1/4 of the mixture and set aside. Pour the remaining mixture into a zip top plastic bag and place the steaks in. Gently move the bag about and make sure the mixture coats the steaks.

Let sit in the fridge for 30 minutes to 3 hours. I've even done it overnight and it was perfect.

Get your grill going on high, about 450°. Leave 1/3 of the grill off or move your charcoal over if you're using charcoal. Rub or spray your washed celery and carrots with a little bit of oil. Salt and pepper them.

Place them on the hot side of the grill and grill them until they just start to char. You don't want them mushy, so don't cook them too long. When they're done, remove them from the grill or move them to the cool side of the grill.

Remove the steaks from the marinade. Shake off any excess. Place the steaks on the hot side of the grill. Grill for 3-4 minutes per side for medium rare, which is 125-130°. If you like your steak cooked a bit more, grill for 5 minutes on each side. Like it a bit rarer, go with 1-2 minutes on each side.

Let the steaks rest for 5 minutes.

To serve, top with each steak with a healthy dollop/slice of the blue cheese compound butter, a side of the reserved sauce and grilled carrots and celery.

In a small bowl, gently mix together the softened butter, blue cheese and garlic powder/garlic and a pinch of black pepper.

Place the mixture on a sheet of plastic wrap and form it into a log shape. Twist up the ends of the plastic wrap and place in the fridge to chill. If you don't want to bother with the log shape, just put the bowl in the fridge covered with plastic wrap.

In a bowl, mix together the hot sauce, soy sauce, oil, minced garlic, chili powder and black pepper. Remove about 1/4 of the mixture and set aside. Pour the remaining mixture into a zip top plastic bag and place the steaks in. Gently move the bag about and make sure the mixture coats the steaks.

Let sit in the fridge for 30 minutes to 3 hours. I've even done it overnight and it was perfect.

Get your grill going on high, about 450°. Leave 1/3 of the grill off or move your charcoal over if you're using charcoal. Rub or spray your washed celery and carrots with a little bit of oil. Salt and pepper them.

Place them on the hot side of the grill and grill them until they just start to char. You don't want them mushy, so don't cook them too long. When they're done, remove them from the grill or move them to the cool side of the grill.

Remove the steaks from the marinade. Shake off any excess. Place the steaks on the hot side of the grill. Grill for 3-4 minutes per side for medium rare, which is 125-130°. If you like your steak cooked a bit more, grill for 5 minutes on each side. Like it a bit rarer, go with 1-2 minutes on each side.

Let the steaks rest for 5 minutes.

To serve, top with each steak with a healthy dollop/slice of the blue cheese compound butter, a side of the reserved sauce and grilled carrots and celery.

In a small bowl, gently mix together the softened butter, blue cheese and garlic powder/garlic and a pinch of black pepper.

Place the mixture on a sheet of plastic wrap and form it into a log shape. Twist up the ends of the plastic wrap and place in the fridge to chill. If you don't want to bother with the log shape, just put the bowl in the fridge covered with plastic wrap.

In a bowl, mix together the hot sauce, soy sauce, oil, minced garlic, chili powder and black pepper. Remove about 1/4 of the mixture and set aside. Pour the remaining mixture into a zip top plastic bag and place the steaks in. Gently move the bag about and make sure the mixture coats the steaks.

Let sit in the fridge for 30 minutes to 3 hours. I've even done it overnight and it was perfect.

Get your grill going on high, about 450°. Leave 1/3 of the grill off or move your charcoal over if you're using charcoal. Rub or spray your washed celery and carrots with a little bit of oil. Salt and pepper them.

Place them on the hot side of the grill and grill them until they just start to char. You don't want them mushy, so don't cook them too long. When they're done, remove them from the grill or move them to the cool side of the grill.

Remove the steaks from the marinade. Shake off any excess. Place the steaks on the hot side of the grill. Grill for 3-4 minutes per side for medium rare, which is 125-130°. If you like your steak cooked a bit more, grill for 5 minutes on each side. Like it a bit rarer, go with 1-2 minutes on each side.

Let the steaks rest for 5 minutes.

To serve, top with each steak with a healthy dollop/slice of the blue cheese compound butter, a side of the reserved sauce and grilled carrots and celery.

In a small bowl, gently mix together the softened butter, blue cheese and garlic powder/garlic and a pinch of black pepper.

Place the mixture on a sheet of plastic wrap and form it into a log shape. Twist up the ends of the plastic wrap and place in the fridge to chill. If you don't want to bother with the log shape, just put the bowl in the fridge covered with plastic wrap.

In a bowl, mix together the hot sauce, soy sauce, oil, minced garlic, chili powder and black pepper. Remove about 1/4 of the mixture and set aside. Pour the remaining mixture into a zip top plastic bag and place the steaks in. Gently move the bag about and make sure the mixture coats the steaks.

Let sit in the fridge for 30 minutes to 3 hours. I've even done it overnight and it was perfect.

Get your grill going on high, about 450°. Leave 1/3 of the grill off or move your charcoal over if you're using charcoal. Rub or spray your washed celery and carrots with a little bit of oil. Salt and pepper them.

Place them on the hot side of the grill and grill them until they just start to char. You don't want them mushy, so don't cook them too long. When they're done, remove them from the grill or move them to the cool side of the grill.

Remove the steaks from the marinade. Shake off any excess. Place the steaks on the hot side of the grill. Grill for 3-4 minutes per side for medium rare, which is 125-130°. If you like your steak cooked a bit more, grill for 5 minutes on each side. Like it a bit rarer, go with 1-2 minutes on each side.

Let the steaks rest for 5 minutes.

To serve, top with each steak with a healthy dollop/slice of the blue cheese compound butter, a side of the reserved sauce and grilled carrots and celery.

IF YOU'RE JUST TOSSING EVERYTHING INTO THE POT, SKIP TO STEP 2!

For those of you who want to engage in a little Maillard reaction, get a pan heated up over medium-high heat. Slice your sausage to whatever size you like. I like to diced some and slice some. It's up to you.

When the pan is hot, add in your sausage and brown for 3-5 minutes. Add in the onion and pepper, saute for another 3-5 minutes, or however long it takes you to get some brown loveliness on your sausage. While your sausage is doing its thing, melt the ½ stick of butter in the microwave.

This is step 2, so everyone join in: Place the sausage and veg mixture in your rice cooker. Add in all the other ingredients. Stir about. Set your rice cooker to cook.

After the rice cooker finishes the cooking cycle, let it sit without opening it, for 10 minutes. This is important so don't get antsy. Once the 10 minutes has passed, open up, fluff up the rice and serve. Enjoy!

IF YOU'RE JUST TOSSING EVERYTHING IN THE POT, SKIP TO STEP 2!

For those of you who want to engage in a little Marillard reaction, turn your pressure cooker on to the browning/saute setting.

Slice your sausage to whatever size you like. I like to diced some and slice some. It's up to you.

When the pot is hot, add in your sausage and brown for 3-5 minutes. Add in the onion and pepper, saute for another 3-5 minutes, or however long it takes you to get some brown loveliness on your sausage. Turn the pot off. Push the veggies and sausage over to the sides and toss the stick of butter in the middle. Let the butter melt.

Step 2: Add in the beef broth and deglaze, get the brown bits off the bottom. Make sure you get all that goodness off the bottom or you may not come to pressure. Add in all the remaining ingredients. Give it a stir. Add 2 tablespoons of water if you like a "wetter" rice. I like it without the extra water, but I'm used to rice cooker rice. You do you.

Set your pressure cooker to the rice setting. My Instant Pot cooks it on low pressure. Just use your rice setting and go with it. Once cook time is over, let it sit in the pot for 10 minutes. Don't peak. Have patience.

Release any remaining steam, open the lid and stir. Enjoy!

In a small bowl, gently mix together the softened butter, blue cheese and garlic powder/garlic and a pinch of black pepper.

Place the mixture on a sheet of plastic wrap and form it into a log shape. Twist up the ends of the plastic wrap and place in the fridge to chill. If you don't want to bother with the log shape, just put the bowl in the fridge covered with plastic wrap.

In a bowl, mix together the hot sauce, soy sauce, oil, minced garlic, chili powder and black pepper. Remove about 1/4 of the mixture and set aside. Pour the remaining mixture into a zip top plastic bag and place the steaks in. Gently move the bag about and make sure the mixture coats the steaks.

Let sit in the fridge for 30 minutes to 3 hours. I've even done it overnight and it was perfect.

Get your grill going on high, about 450°. Leave 1/3 of the grill off or move your charcoal over if you're using charcoal. Rub or spray your washed celery and carrots with a little bit of oil. Salt and pepper them.

Place them on the hot side of the grill and grill them until they just start to char. You don't want them mushy, so don't cook them too long. When they're done, remove them from the grill or move them to the cool side of the grill.

Remove the steaks from the marinade. Shake off any excess. Place the steaks on the hot side of the grill. Grill for 3-4 minutes per side for medium rare, which is 125-130°. If you like your steak cooked a bit more, grill for 5 minutes on each side. Like it a bit rarer, go with 1-2 minutes on each side.

Let the steaks rest for 5 minutes.

To serve, top with each steak with a healthy dollop/slice of the blue cheese compound butter, a side of the reserved sauce and grilled carrots and celery.