Plce the cheese, butter and parsley in a bowl and mash into a paste.
Mound the butter into a one inch cylinder on a piece of plastic wrap forming a tube. Refrigerate or freeze until it is firm.
Ribeye Cap Steaks
Cut 5-6 pieces of Butcher's Twine into twelve inch sections and lay them spread evenly on a cutting board.
Lay the Ribeye Cap Steak on the twine and roll it up into a long cylinder.
Pull the twine tightly an tie them off into knots. Use a sharp knife to cut in between each piece of twine and turn the beef into round sections. Note: cut these sections thicker for more rare steak and thinner for more well done.
Preheat the grill to 400 degrees and place the cast iron skillet on the grate to heat up. After it is up to temperature, place the ribeye cap steaks on the skillet and let them sear for three minutes on each side.
Remove after both sides have been seared and serve. Test it out first to see if you want to apply the blue cheese butter.
Notes
Blue Cheese Butter is optional. Butter Storage: Store leftover butter in the refrigerator for up to 2 months, sealed tight. Oven Instructions: Step One: Remove the steak from the refrigerator and allow to sit on counter 20 minutes to come to room temperature. Pat dry the meat.Step Two: Heat the oven to broil for 9-12 minutes in a cast iron skillet or broiler tray make a medium rare cut of meat.Stove Top Instructions:Step One: Remove the steak from the refrigerator for up to 30 minutes to bring to room temperature.Step Two: Heat up the stove top to medium temperature with a heavy duty cast iron skillet ON TOP OF THE STOVE WHILE PREHEATING. It is important that the skillet heat up before putting on the steak.Step Three: Season steak and sear for 7-8 minutes, turning at the half way point for a medium rare (130 degrees) steak that is about 1 inch thick.Storage:Store any leftovers in the refrigerator for up to 3 days.Freeze in a sealed container for up to 1 month. Remove and put in the refrigerator the night before you plan to eat it.Reheat on a hot skillet for 1-2 minutes for each side.Thickness of Cut: The thickness of your cut is critical to the final cooked temperature. I cannot stress this enough. Because we are searing at a high temperature, we really don't have a lot of options to keep this on the grill longer to bring it up to temperature. The difference between well-seared and burnt is pretty small. Tie Butchers Twine Tight: Tie the butcher's twine tightly. While you will roll the ribeye cap into a cylinder, the butcher's twine will hold it in shape. As it cooks, the meat will shrink slightly and it is possible that the twine will become dislodged. It is best to tie these tight.