Tainted Tuesday: Grilled Ribeye Steak with Canna-Onion Blue Cheese Sauce

What’s good Greenies and welcome to another tasty Tainted Tuesday from me, ThisBuds4You. I love this warm weather we’ve been having in the Southeast US. It’s been an amazing winter and now spring has arrived. Grilling season is here and it came really early for most folks in the United States. This warm weather is amazing, get outside on the grill and take advantage.

What We’ll Need

  • 2 whole Ribeye Steaks
  • 2 Tablespoons Butter
  • Salt
  • Pepper
  • 4 Tablespoons Butter
  • 1 whole Very Large Yellow Onion, Sliced
  • 1 cup CannaCream
  • 1/2 cup Crumbled Blue Cheese

Makes 2 Dank Ass Ribeye Steaks


*For the CannaCream*

Take 3 grams of high-grade cannabis and grind it into a fine powder. Preheat an oven to 275 degrees F. Put the powdered cannabis on a cookie sheet spread out on a thin layer and bake in the oven for 20 minutes. Bring 2.5 cups of heavy cream to a light boil. Add the powdered cannabis, stir and simmer in the cream for 45 minutes. Remove from heat and strain the cannabis cream through a metal coffee filter into a bowl.

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cannacream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.


Keep it green and OVERGROW THE WORLD!!!


Got weed questions? Ask me for help and we will feature your questions in the weekly “Wisdom Wednesdays: Q & A” segment. Hit me up at ThisBuds4You@HailMaryJane.com

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Author: ThisBuds4You

I have a Ph. D. in T.H.C. Pot Experto and Weed Aficionado. Keep it Green & Overgrow the world ya'll...

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