This post is sponsored by El Yucateco. As always, I only partner with brands that I love and truly believe in, allowing me to bring you more delicious recipes. All opinions expressed are my own. Promise. #ElYucateco #GoNative2020 #KingofFlavor

Buffalo Style Ribeye - A simple, home made buffalo style sauce is just what your ribeye needs.  Oh, and don't forget the compound butter!

So, this social distancing, cooking at home all the time thing is getting….boring, mind-numbing, frazzling? Well, at least for me it is as. I mean, the wife and I typically cook at home a lot. But there’s always that, “Hey, I don’t want to cook, let’s go out” option. That’s not so easy anymore.

Now, it’s like, how can I turn these 3 week old tortillas and dill pickles into something exciting. Know what I mean?

But 2020 food doesn’t have to be all doom and gloom! Let the sunshine in and “Go Native”, right in your own backyard or kitchen. I mean, since we are home and we do have to eat, we might as well make it entertaining and delicious, not mind-numbing.

I’m partnering up with El Yucateco (EL YOU-CAH-TEK-OH) to bring you this admittedly, weird-sounding buffalo style ribeye. I know, I know, buffalo and steak is not the typical pairing. Nothing wrong with the old chicken breasticles, but again, I’m trying to make my food life a bit more interesting.

So just who is this El Yucateco?

I’ll tell you who El Yucateco is: It’s the people who make your favorite hot sauce at your favorite Mexican restaurant. And yes, it’s hot sauce, but not all the flavors are hot. Some them are, but not all of them.

I’ve been using their hot sauce for years, but never really knew anything about them. Until now. This is what I’ve found out: They’ve been around a long time. Since 1968! They use the whole fruit, not capsaicin oils. What that means is flavor guys, flavor! I guess that’s why I always reach for it when given the choice.

They’re also the #1 habanero sauce in the U.S.. Yes, I did say habanero, but don’t freak out. They have a whole line of sauces and while I didn’t use it for this buffalo style ribeye, Caribbean is my favorite. I think.

Anyway, they’re running a “Go Native” campaign right now to get you to go native in your backyard, grilling and having fun with the kiddos. Go check it out for a chance to go native in your backyard with some fun prizes.

Let’s get to the weird-A ribeye. Not so weird, as it turns out. It was crazy freaking delicious. And with the blue cheese compound butter? Um, stupider than stupid good. Stupid easy too. Marinate meat, set up some fun game, like a giant jenga in the yard, and then get your grill on!

Buffalo Style Ribeye

Course Main Course
Cuisine American

Ingredients

Blue Cheese Butter

  • 1 stick butter, softened to room temperature
  • 4 ounces blue cheese
  • ¼ teaspoon garlic powder or 1 clove minced garlic
  • pinch black pepper

Buffalo Style Marinade

  • ½ cup El Yucateco hot sauce chili habanero
  • ¼ cup soy sauce
  • ¼ cup oil
  • 2-3 cloves garlic, minced or crushed
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • 4 ribeye steaks or 1 huge Tomahawk steak
  • 1 pound carrots, washed
  • 5 stalks celery
  • salt and pepper

Instructions

Blue Cheese Butter

  1. 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.

Buffalo Style Marinade

  1. 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.

Cook

  1. 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.

  2. 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.

  3. 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.

Buffalo Style Ribeye

Course Main Course
Cuisine American

Ingredients

Blue Cheese Butter

  • 1 stick butter, softened to room temperature
  • 4 ounces blue cheese
  • ¼ teaspoon garlic powder or 1 clove minced garlic
  • pinch black pepper

Buffalo Style Marinade

  • ½ cup El Yucateco hot sauce chili habanero
  • ¼ cup soy sauce
  • ¼ cup oil
  • 2-3 cloves garlic, minced or crushed
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • 4 ribeye steaks or 1 huge Tomahawk steak
  • 1 pound carrots, washed
  • 5 stalks celery
  • salt and pepper

Instructions

Blue Cheese Butter

  1. 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.

Buffalo Style Marinade

  1. 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.

Cook

  1. 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.

  2. 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.

  3. 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.

Buffalo Style Ribeye

Course Main Course
Cuisine American

Ingredients

Blue Cheese Butter

  • 1 stick butter, softened to room temperature
  • 4 ounces blue cheese
  • ¼ teaspoon garlic powder or 1 clove minced garlic
  • pinch black pepper

Buffalo Style Marinade

  • ½ cup El Yucateco hot sauce chili habanero
  • ¼ cup soy sauce
  • ¼ cup oil
  • 2-3 cloves garlic, minced or crushed
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • 4 ribeye steaks or 1 huge Tomahawk steak
  • 1 pound carrots, washed
  • 5 stalks celery
  • salt and pepper

Instructions

Blue Cheese Butter

  1. 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.

Buffalo Style Marinade

  1. 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.

Cook

  1. 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.

  2. 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.

  3. 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.

Buffalo Style Ribeye

Course Main Course
Cuisine American

Ingredients

Blue Cheese Butter

  • 1 stick butter, softened to room temperature
  • 4 ounces blue cheese
  • ¼ teaspoon garlic powder or 1 clove minced garlic
  • pinch black pepper

Buffalo Style Marinade

  • ½ cup El Yucateco hot sauce chili habanero
  • ¼ cup soy sauce
  • ¼ cup oil
  • 2-3 cloves garlic, minced or crushed
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • 4 ribeye steaks or 1 huge Tomahawk steak
  • 1 pound carrots, washed
  • 5 stalks celery
  • salt and pepper

Instructions

Blue Cheese Butter

  1. 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.

Buffalo Style Marinade

  1. 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.

Cook

  1. 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.

  2. 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.

  3. 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.

Buffalo Style Ribeye

Course Main Course
Cuisine American

Ingredients

Blue Cheese Butter

  • 1 stick butter, softened to room temperature
  • 4 ounces blue cheese
  • ¼ teaspoon garlic powder or 1 clove minced garlic
  • pinch black pepper

Buffalo Style Marinade

  • ½ cup El Yucateco hot sauce chili habanero
  • ¼ cup soy sauce
  • ¼ cup oil
  • 2-3 cloves garlic, minced or crushed
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • 4 ribeye steaks or 1 huge Tomahawk steak
  • 1 pound carrots, washed
  • 5 stalks celery
  • salt and pepper

Instructions

Blue Cheese Butter

  1. 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.

Buffalo Style Marinade

  1. 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.

Cook

  1. 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.

  2. 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.

  3. 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.

Buffalo Style Ribeye

Course Main Course
Cuisine American

Ingredients

Blue Cheese Butter

  • 1 stick butter, softened to room temperature
  • 4 ounces blue cheese
  • ¼ teaspoon garlic powder or 1 clove minced garlic
  • pinch black pepper

Buffalo Style Marinade

  • ½ cup El Yucateco hot sauce chili habanero
  • ¼ cup soy sauce
  • ¼ cup oil
  • 2-3 cloves garlic, minced or crushed
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • 4 ribeye steaks or 1 huge Tomahawk steak
  • 1 pound carrots, washed
  • 5 stalks celery
  • salt and pepper

Instructions

Blue Cheese Butter

  1. 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.

Buffalo Style Marinade

  1. 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.

Cook

  1. 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.

  2. 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.

  3. 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.

Buffalo Style Ribeye

Course Main Course
Cuisine American

Ingredients

Blue Cheese Butter

  • 1 stick butter, softened to room temperature
  • 4 ounces blue cheese
  • ¼ teaspoon garlic powder or 1 clove minced garlic
  • pinch black pepper

Buffalo Style Marinade

  • ½ cup El Yucateco hot sauce chili habanero
  • ¼ cup soy sauce
  • ¼ cup oil
  • 2-3 cloves garlic, minced or crushed
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • 4 ribeye steaks or 1 huge Tomahawk steak
  • 1 pound carrots, washed
  • 5 stalks celery
  • salt and pepper

Instructions

Blue Cheese Butter

  1. 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.

Buffalo Style Marinade

  1. 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.

Cook

  1. 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.

  2. 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.

  3. 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.

Cajun Black-Eyed Pea Jambalaya

Course Main Course
Cuisine Cajun
Keyword one-pot meal

Ingredients

  • ½ stick butter, melted
  • ½ – 1 pound sausage of choice, sliced
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 15-ounce can black-eyed peas, drained
  • 1 14-ounce can beef broth or beef consomme
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½-1 teaspoon Cajun seasoning
  • 1.5 cups rice, raw

Instructions

RICE COOKER:

  1. 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.

  2. 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!

INSTANT POT:

  1. 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.

  2. 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!

Recipe Notes

Just a couple of quick notes.  Use regular rice.  Don’t use instant rice in this or those bags of pre-cooked rice.  It will not work. 

Also, I like andouille or just smoked sausage in this, but you can use whatever sausage tickles your fancy.

Buffalo Style Ribeye

Course Main Course
Cuisine American

Ingredients

Blue Cheese Butter

  • 1 stick butter, softened to room temperature
  • 4 ounces blue cheese
  • ¼ teaspoon garlic powder or 1 clove minced garlic
  • pinch black pepper

Buffalo Style Marinade

  • ½ cup El Yucateco hot sauce chili habanero
  • ¼ cup soy sauce
  • ¼ cup oil
  • 2-3 cloves garlic, minced or crushed
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • 4 ribeye steaks or 1 huge Tomahawk steak
  • 1 pound carrots, washed
  • 5 stalks celery
  • salt and pepper

Instructions

Blue Cheese Butter

  1. 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.

Buffalo Style Marinade

  1. 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.

Cook

  1. 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.

  2. 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.

  3. 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.

Buffalo Style Ribeye - A simple, home made buffalo style sauce is just what your ribeye needs. Oh, and don't forget the blue cheese compound butter!
Buffalo Style Ribeye - A simple, home made buffalo style sauce is just what your ribeye needs. Oh, and don't forget the blue cheese compound butter!

Buffalo Style Ribeye Steak

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