Grilled Steaks With Mushrooms And Blue Cheese Recipes

STEAK IN MUSHROOM AND BLUE CHEESE SAUCE

Steps:

• Season the steaks with salt and pepper. Heat the oil in a heavy skillet on medium-high heat. Add the steaks and sear on high heat until done to your preference, about 2-4 minutes per side for rare to medium rare.
• Let the steaks rest in a heated oven until ready to eat.
• Melt the butter in the same pan. Add the onion and saute at medium heat until tender, about 5 minutes. Add the garlic and thyme and saute until fragrant, about a minute.
• Add the mushrooms and season with salt and pepper and saute until tender, about 5 minutes. Add the broth and cognac and deglaze the pan and simmer until it has thickened and reduced by about half.
• Remove from heat and stir in the blue cheese and pour over the steaks. Garnish with additional blue cheese crumbles.

GRILLED STEAKS WITH MUSHROOMS AND BLUE CHEESE

Steps:

• In a small bowl, whisk together 2 teaspoons of the oil, vinegar, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to make a marinade.
• Place the steaks in a container just large enough to hold them, then pour marinade over the steaks and rub in well over both sides.
• Allow the steak to marinate in the refrigerator for at least 30 minutes or up to two hours.
• Prepare a grill for medium-high heat cooking.
• Grill steaks to your desired doneness, about five minutes per side.
• Meanwhile, heat remaining oil in a large skillet over medium high heat.
• Add mushrooms with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring constantly, until mushrooms have given up most of their liquid, about 5 minutes.
• Add blue cheese and stir to blend.
• When the steaks are ready, smother with mushroom and blue cheese mixture and serve.

GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE

Steps:

• Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
• Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
• For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
• Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.

RIB-EYE STEAKS WITH BERRIES AND BLUE CHEESE

Steps:

• Make the port wine reduction: Add enough canola oil to a large nonreactive stockpot to cover the bottom and set it over high heat. Just before the oil starts smoking, add the shallots, mushrooms and peppercorns and reduce the heat to medium. Sweat the vegetables until brown bits form on the bottom of the pan, about 5 minutes, then add the sugar. Add the red wine and port and deglaze the pan, scraping the brown bits off the bottom. Simmer the liquid until it has reduced to about 1 1/2 cups, about 40 minutes. Add the stock and cook until the liquid has reduced to 1 1/2 cups, about 15 more minutes. Be sure to skim off any foam that forms on the surface.
• Transfer the liquid to a heatproof bowl. Add the thyme and bay leaf, then cover tightly with plastic wrap. Let infuse 1 hour. Strain through a fine-mesh strainer into a saucepan and set aside.
• Make the steaks: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Thoroughly blot the meat dry and season both sides liberally with salt and pepper. Add enough canola oil to 2 large skillets to cover the bottoms (about 2 tablespoons each) and set over high heat. Just before the oil starts smoking, add a steak to each skillet and cook 6 minutes. Check the bottoms of the steaks to see if they are charred to your liking. Flip the steaks with tongs and add 1 tablespoon butter to each skillet. Cook, tilting the skillets and spooning the butter over the steaks, 2 more minutes.
• Transfer the steaks to a rimmed baking sheet; transfer to the oven and bake until a meat thermometer registers 125 degrees F (medium rare), an additional 3 minutes. Transfer the steaks to a cutting board and let rest at least 7 minutes before serving.
• Meanwhile, warm the port wine reduction until it simmers. Stir in the berries and cook 30 seconds. Remove from the heat.
• Slice the steak off the bone in 1 piece with a sharp knife, then slice the meat against the grain. Serve with the port wine reduction and crumbled blue cheese.

MARINATED FLANK STEAK WITH BLUE CHEESE SCHMEAR

Steps:

• Trip steak of any excess fat or silver skin.
• Place steak in large zip lock bag.
• Combine marinade ingredients and pour over steak.
• Close bag& press out any air.
• Move steak around in the bag to marinate.
• Refrigerate over night, or at least six hours.
• Mix schmear ingredients in a small bowl until smooth.
• Refrigerate schmear.
• Bring schmear to room temperature one hour before serving.
• Prior to cooking, remove steak from marinade& drain well.
• Grill steak over HOT fire, about 5 minutes a side for rare.
• Place steak on a platter with the side just off the grill up and IMMEDIATELY top with the schmear.
• Spread schmear over steak.
• Let rest 10 minutes before serving.
• Thinly slice at an angle across the grain.
• Spoon sauce& juices back over meat when serving.

GRILLED MARINATED STEAKS WITH MUSHROOMS AND BLUE CHEESE

Steps:

• In a small bowl, whisk together three tablespoons of the olive oil, balsamic vinegar, garlic, rosemary and salt and pepper, to taste.
• Pour the olive oil mixture over the steaks and rub in well over both sides. Allow them to marinate in the refrigerator for at least 30 minutes or up to two hours.
• Grill steaks until desired doneness is reached. I like mine medium rare.
• While steaks are grilling, sauté mushrooms and onions in butter and remaining oil with a pinch of salt and pepper over medium-high heat for about five minutes. Add the blue cheese.
• When the steaks are ready, smother with mushrooms and blue cheese.

GARLICKY BLUE CHEESE STEAK

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.

RIB-EYE STEAKS WITH MUSHROOMS, BRANDY AND BLUE CHEESE

Steps:

• Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper. Let stand at room temperature 1 hour.
• Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until beginning to soften, about 3 minutes. Add mushrooms and garlic; sauté until mushrooms are just tender, about 4 minutes.
• Heat heavy large skillet over medium-high heat. Add steaks to skillet; fry until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to plates; tent loosely with foil to keep warm.
• Add broth, then brandy and minced rosemary to same large skillet and bring to boil, scraping up browned bits. Add mushroom mixture. Boil until liquid is thick enough to coat spoon lightly, about 5 minutes. Add 1 cup cheese; stir just until cheese melts, about 1 minute. Season sauce to taste with salt and pepper.
• Spoon sauce over steaks. Sprinkle with remaining 1/4 cup cheese. Garnish with rosemary sprigs.

GRILLED RIBEYE WITH GARLIC BLUE CHEESE MUSTARD SAUCE

Steps:

• In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally., Meanwhile, rub meat with olive oil; sprinkle with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining blue cheese.

BLUE CHEESE STEAK

Steps:

• Fire up your frying pan to high heat, or get the grill ready.
• Sprinkle steaks with salt and pepper to taste.
• Toss a dab of butter in the pan (or a spritz of oil).
• Place steaks on the hot pan; grill 3 minutes; turn.
• Scatter bleu cheese crumbles over steak while grilling for another 3 minutes.
• Remove meat from heat, let stand a few minutes.
• Serve with oven-roasted potato wedges or whole baked potatoes.
• OPTIONAL: Serve with MORE bleu cheese or bleu cheese salad dressing.