STEAK WITH BLUE CHEESE BUTTER
Another delicious steak with a butter topping for your next grilling. Use the left over butter on hot cooked vegetables.
Provided by Karen From Colorado
Categories Steak
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl combine butter, blue cheese, parsley, basil and garlic.
- Set aside.
- Grill steaks to desired doneness.
- Top each steak with a generous amount of the butter mixture.
- Chill the remaining butter for another time.
- (Try the butter mixture tossed with hot cooked vegetables).
GRILLED FILET WITH BLUE CHEESE BUTTER
Steps:
- Preheat a grill to high heat.
- Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
- Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.
WELL-DONE STEAK WITH BLUE CHEESE COMPOUND BUTTER
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the 1 cup butter, blue cheese, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a food processor. Process until well blended and smooth. Transfer to a sheet of plastic wrap and roll into a cylinder. Wrap tightly and place in the freezer to chill.
- Remove the steaks from the refrigerator and let them come to room temp for 30 to 45 minutes. Meanwhile, preheat the oven to 450 degrees F.
- Sprinkle the steaks with salt. Heat a cast-iron grill pan over high heat until starting to smoke, then add a small amount of oil to the pan. Place the steaks in the pan and cook for 4 minutes. Flip and cook for another 4 minutes. Turn off the oven and transfer the pan to the oven for 8 minutes, or until the steaks reach an internal temperature of 155 degrees F.
- Place 1/2 tablespoon of the remaining butter on each steak and allow the steaks to rest for 5 minutes before serving; the internal temperature will climb another 5 degrees.
- Serve the steaks topped with blue cheese compound butter.
GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE
The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. But there are times when you want an extra shot of flavor. Some good crumbled blue cheese sprinkled on the hot steak so it melts over the top does just that, especially when you spike it with hot sauce and butter. I like to use a combination of direct and indirect heat when grilling a bone-in piece of meat; it allows a crust to form but not burn while keeping the meat juicy inside. But you know your grill best, so let your instinct guide you as to where to move the steaks and when you think they are done. And if blue cheese isn't your thing, follow the grilling directions here but leave your meat bare except for the salt and pepper. If you start with good meat, you will never go wrong.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
- Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
- Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
- Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.
GARLICKY BLUE CHEESE STEAK
Deliciously grilled steak topped with both garlic and blue cheese butter! This recipe was made in a Panasonic CIO.
Provided by Arizona Desert Flower
Categories Trusted Brands: Recipes and Tips Panasonic
Time 24m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
- Mix butter and blue cheese together in a mixing bowl. Refrigerate until ready to use.
- Season steak pieces on one side with salt and pepper. Flip and add 3 drops liquid smoke, salt, and pepper to each piece of steak.
- Place steak pieces on the grill pan. Close oven and set timer for 6 minutes. Flip steak pieces after 3 minutes and spread minced garlic evenly on top. Press "Start" again to continue cooking.
- Allow steaks to rest for a few minutes before transferring to a serving plate. Garnish with blue cheese butter mixture.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 1.7 g, Cholesterol 154.6 mg, Fat 37.4 g, Fiber 0.1 g, Protein 42.9 g, SaturatedFat 19.1 g, Sodium 441.9 mg, Sugar 0.1 g
BEEF STEAKS WITH BLUE CHEESE
My guests often ask for this winning recipe and are surprised at how simple it is to prepare.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.
Nutrition Facts : Calories 686 calories, Fat 42g fat (20g saturated fat), Cholesterol 155mg cholesterol, Sodium 649mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 58g protein.
CHICAGO-STYLE STEAK WITH BLUE CHEESE BUTTER
A 30-minute marinade ensures the juiciness of this Chicago-style steak. Then it's topped with a buttery blue cheese blend. Is your mouth watering yet?
Provided by My Food and Family
Categories Home
Time 51m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Pour marinade into large resealable plastic bag. Add steaks; turn to coat. Seal bag. Refrigerate 30 min. to marinate.
- Meanwhile, mix butter, cheese and onion until well blended; cover. Refrigerate until ready to use.
- Preheat grill to medium heat. Remove steaks from marinade; discard marinade. Grill steaks, uncovered, 10 to 12 min. for medium-rare to medium doneness, turning occasionally. Remove steaks from grill. Remove bones; cut steak into thin slices. Top with the butter mixture.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 21 g
CHICAGO-STYLE STEAK WITH BLEU CHEESE BUTTER
My hubby LOVES bleu cheese, so as soon as I saw this in a little booklet about the Midwest, I knew he'd enjoy steak prepared like this! The original recipe called for 1/2 C. A1 Steak sauce for marinating, but since I didn't have any, I made up my own marinade. I offer here the excellent results.
Provided by Debber
Categories Steak
Time 20m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Lay steak portions in a marinating container or a zippered plastic bag.
- Splash several dashes of the marinade into the bag; zip the bag shut and smoush the bag to spread the marinade around.
- Allow steaks to marinate for at least 30 minutes (longer is even better).
- At the end of the marinating time: either grill the meat or brown in a large HOT frying pan with 2 T. butter or oil.
- Cook uncovered for four to five minutes; drizzle marinade over meat, flip meat over; continue cooking for another three to four minutes.
- Meanwhile, in a small bowl, mix the butter, cheese and onion; set aside.
- When meat has attained perfection, swirl the pan juices around, remove the meat to a serving platter; drizzle pan juices over the meat.
- Spoon one-fourth of the bleu-butter over each portion; serve immediately.
- SERVE WITH: spinach salad with warm bacon dressing, buttered green beans, and sweet potato slices baked with honey and olive oil!
- p e r f e c t i o n h a s b e e n a c h i e v e d!
Nutrition Facts : Calories 1290.3, Fat 84.3, SaturatedFat 35.6, Cholesterol 474.4, Sodium 426.9, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 124.5
FOODCHANNEL EDITOR
Experience a taste of the Windy City by using A.1. CHICAGO STEAKHOUSE Marinade on your steak and topping with a blue cheese butter mixture. This recipe courtesy of KRAFT®. Nutritional Information (Per Serving): Total fat 15 g, Saturated fat 7 g, Cholesterol 65 mg, Sodium 340 mg, Carbohydrate 2 g, Dietary fiber 0 g, Sugars 1 g, Protein 21 g, Vitamin A 6 %DV, Vitamin C 4 %DV, Calcium 2 %DV, Iron 15 %DV. KRAFT® Kitchens Tips: Size It Up: Enjoy this rich steak, but remember to follow the serving size. Special Extra: For a unique kick, substitute KRAFT Horseradish Sauce for the blue cheese.
Provided by By FoodChannel Editor | August 13, 2008 6:45 pm
Time 47m
Yield -
Number Of Ingredients 5
Steps:
- 1 POUR marinade into large resealable plastic bag. Add steaks; turn to coat. Seal bag. Refrigerate 30 minutes to marinate. 2 MEANWHILE, mix butter, cheese and onion until well blended; cover. Refrigerate until ready to use. 3 PREHEAT grill to medium heat. Remove steaks from marinade; discard marinade. Grill steaks, uncovered, 10 to 12 minutes for medium-rare to medium doneness, turning occasionally. Remove steaks from grill. Remove bones; cut steak into thin slices. Top with the butter mixture.
GRILLED FLAT IRON STEAK WITH BLUE CHEESE-CHIVE BUTTER
I made this up as a Valentine's Day dinner. The butter is what makes this dish.
Provided by Kristin
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
- Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.
Nutrition Facts : Calories 550.9 calories, Carbohydrate 3 g, Cholesterol 144.2 mg, Fat 43.9 g, Fiber 0.8 g, Protein 36.9 g, SaturatedFat 16.3 g, Sodium 331 mg, Sugar 0.1 g
FLANK STEAK WITH CILANTRO & BLUE CHEESE BUTTER
I love the combination of the sweet citrus marinade and the strong tang of the blue cheese butter. And my kids just love flank steak. -Gwen Wedel, Augusta, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a shallow dish, combine the first five ingredients. Add steak; turn to coat. Cover and refrigerate 2-4 hours., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let steak stand 5 minutes before thinly slicing across the grain., In a small bowl, beat blue cheese butter ingredients until blended. Serve steak with butter.
Nutrition Facts : Calories 283 calories, Fat 19g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 302mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.
BLUE-CHEESE-CRUSTED STEAKS WITH RED WINE SAUCE
Categories Beef Cheese Broil Sauté Blue Cheese Steak Red Wine Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add garlic, shallot, and thyme. Sauté until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.
- Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko. (Sauce and cheese mixture can be made 1 day ahead. Cover separately and chill.)
- Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates.
- Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve.
- *Available at Asian markets and in the Asian section of some supermarkets.
RIB EYE STEAK WITH BLUE CHEESE COMPOUND BUTTER AND CRISPY ONION STRINGS RECIPE BY TASTY
Elevate your thick, juicy steaks with a creamy blue cheese compound butter and fried onion strings. Basting your steaks with butter and herbs in the final minutes of cooking gives them that eye-catching color and crispy exterior you can't wait to cut into it. These small and easy additions will add so much flavor to your dish. You'll score extra points with that special someone with the pretty presentation, too.
Provided by Betsy Carter
Categories Dinner
Yield 2 servings
Number Of Ingredients 18
Steps:
- Make the compound butter: In a medium bowl, mix together the butter, blue cheese, chives, salt, and pepper until well combined.
- Transfer the butter to a piece of plastic wrap and roll into a log. Refrigerate for at least 1 hour, or until ready to use.
- Make the fried onions: In a shallow bowl, combine the onions and buttermilk and let sit at room temperature for 1 hour.
- In a medium bowl, whisk together the flour, paprika, salt, and pepper. Dip the buttermilk-coated onions into the flour mixture, shaking off any excess.
- Fill a large skillet with high sides with the canola oil. Heat the oil over medium-high heat until it reaches 375˚F (190˚C). Once the oil is hot, add the onions in batches and fry for 3 minutes, until golden brown. Transfer the onions to a wire rack to drain and season with salt.
- Generously season the steaks all over with salt and pepper.
- Add the olive oil to a large cast-iron or stainless-steel pan over high heat. Once the oil begins to shimmer, add the steaks and cook, without disturbing, until a brown crust forms, about 7 minutes. Flip the steaks and continue to cook for 7 minutes more, until the steak is browned on both sides. Sear the sides of the steak to render any fat. Add the butter and thyme to the pan. Tilt the pan toward you and baste the steaks with the melted butter for 2 minutes, until the internal temperature reaches 135°F (60°C) for medium rare.
- Serve the steak with the crispy onions and blue cheese compound butter.
- Enjoy!
BLUE CHEESE BUTTER FOR STEAK
Easy and very yummy Gorgonzola butter. Ideal for serving with a nice juicy steak. You can use any soft blue cheese for this that you fancy.
Provided by Jan-Luvs2Cook
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Make sure the butter is soft.
- Put the butter, gorgonzola, finely chopped walnuts and chopped parsley into a bowl and beat well.
- Season to taste.
- Get yourself a square piece of greeceproof paper about 10 x 10 inches.
- Make it damp by running your hand under a tap then smooth over the paper.
- Now put the butter mixture along one side in a nice fattish log shape.
- Carefully roll up into a sausage shape - keeping the mixture tight and like a sausage.
- Twist the ends of the paper like your making a christmas cracker.
- Put into the fridge to set - just before your steak is ready remove from the fridge and cut into slices - put a slice or a couple of slices on top of each steak.
- Serve imeadiately.
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