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 cheeseDirections:
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