COOK IT.
This recipe uses a Chop House Steak rub which combines salt, garlic, paprika, pepper, and a special blend for tasty flavors. Best on beef but is delicious for everything else.
In a small bowl, mix the blue cheese crumbles, breadcrumbs, olive oil, garlic, Chop House Steak Rub and chives with a fork until well combined. Set aside.
Fire up your Louisiana Grills pellet grill and set the temperature to 400°F. If you’re using a gas or charcoal grill, set it to high heat.
Season steaks generously with Chop House Steak Rub. Place the sirloin steaks on the grill and grill each side for 1.5 to 3 minutes, then flip and grill an additional 1.5 to 3 minutes. Remove from grill and transfer steaks to a metal baking sheet.
Top each steak with ½ of the blue cheese mixture. You may have to press down slightly when coating to ensure it adheres to the meat.
Place steaks back on the grill, close the lid and let the cheese topping melt and brown for 3-5 minutes. Insert temperature probe into thickest part of steak and cook until temperature reaches at least 135°F. Remove from grill and serve with a fresh green salad or other steak sides.
Temperature Probe
Tongs