Bayou Blast Steaks With Cheesy Grits

Ingredients: 
4 tablespoons Bayou Blast
4 tablespoons olive oil
4 ribeye steaks, 10 to 12 oz. each
4 1/2 cups whole milk
Salt and cayenne pepper
2 tablespoons butter
2 cups quick yellow grits
1 cup grated white cheddar cheese

Directions:
In a small bowl, combine the Bayou Blast  and olive oil. Mix thoroughly. Smear the mixture over each steak, covering the steaks  completely. Cover and refrigerate the steaks for at least 2 hours. The steaks can be marinated for up to 24 hours. In a hot sauté pan sear the steaks for about 6 minutes  on each side for medium rare. For the grits: add the milk and butter to a saucepan. Season with salt and cayenne. Bring the liquid up to a boil. Whisk in the grits and reduce the heat. Whisk in the cheese until the cheese melts. Cook the grits, uncovered, for 4-5 minutes, or until the grits are tender and creamy. Mound the grits in the center of each plate. Lay the steaks on top of the grits and serve.

  Yields: 4 servings 

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