Rib Eye Steaks With Mushrooms Brandy And Blue Cheese Recipes

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RIB-EYE STEAKS W/ MUSHROOMS, BRANDY AND BLUE CHEESE



Rib-Eye Steaks W/ Mushrooms, Brandy and Blue Cheese image

Taken from Bon Appetit magazine. This recipe was included in a lesson on how to best pan-fry steak. Definitely not for those watching their weight, however maybe it can be saved for a special occasion or "cheat night". :) Please note, cooking time includes one hour of "standing time".

Provided by jonesies

Categories     Steak

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 10

2 (10 ounce) rib eye steaks, each about 1-inch thick
1 tablespoon olive oil
3 tablespoons unsalted butter
1 small onion, thinly sliced
1/2 lb mushroom, thickly sliced
4 garlic cloves, chopped
3/4 cup beef broth
1/4 cup brandy
3/4 teaspoon fresh rosemary (minced)
1 1/4 cups blue cheese, crumbled

Steps:

  • Place steaks in shallow dish, drizzle with olive oil and rub the oil all over the steaks.
  • Sprinkle steaks with salt and pepper and let stand at room temperature for one hour.
  • Melt butter in heavy medium skillet over medium-high heat.
  • Add onion and saute until beginning to soften, about 3 minutes.
  • Add mushrooms and garlic; saute 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).
  • Transfer steaks to plates; tent loosely with tin foil to keep warm.
  • Add broth, then brandy and rosemary to same large skillet; 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 blue cheese; stir just until cheese melts, about 1 minute.
  • Season sauce to taste with salt and pepper.
  • Spoon sauce over steaks; sprinkle with remaining blue cheese.
  • Garnish with rosemary sprigs if desired.

Nutrition Facts : Calories 1423.1, Fat 111.6, SaturatedFat 53.2, Cholesterol 302.1, Sodium 1561.2, Carbohydrate 11.3, Fiber 1.8, Sugar 3.9, Protein 72.8

RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE



Rib Eye Steak with Onion Blue Cheese Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 rib eye steaks (about 5 ounces each)
Salt and freshly ground black pepper
1 stick softened butter
1 large yellow onion, sliced
1 cup heavy cream
3 to 4 tablespoons Worcestershire sauce
3/4 cup crumbled blue cheese

Steps:

  • Preheat the grill to a high heat or light your outdoor grill.
  • Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
  • Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
  • Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
  • Place the steaks on plates and spoon the sauce over the top.
  • Take a bite. And the world at long last will make sense.

RIB-EYE STEAKS WITH MUSHROOMS, BRANDY AND BLUE CHEESE



Rib-Eye Steaks with Mushrooms, Brandy and Blue Cheese image

Categories     Beef     Mushroom     Sauté     Father's Day     Blue Cheese     Rosemary     Steak     Brandy     Winter     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 11

2 10- to 12-ounce rib-eye steaks (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons unsalted butter
1 small onion, thinly sliced
1/2 pound mushrooms, thickly sliced
4 garlic cloves, chopped
3/4 cup canned beef broth
1/4 cup brandy
1/4 teaspoon minced fresh rosemary
1 1/4 cups crumbled blue cheese (about 4 ounces)
Fresh rosemary sprigs

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.

RIB-EYE STEAKS WITH BERRIES AND BLUE CHEESE



Rib-Eye Steaks with Berries and Blue Cheese image

Provided by Marc Forgione

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 17

Canola oil
2 large shallots, sliced (about 1 cup)
1/2 cup sliced white mushrooms
1 1/2 tablespoons cracked black peppercorns
1 tablespoon sugar
4 cups dry red wine
2 cups ruby port
1 1/2 cups veal stock (or a mix of chicken and beef stock)
1 1/2 cups veal stock (or a mix of chicken and beef stock)
2 sprigs thyme
1 bay leaf
1/2 cup huckleberries, blackberries or blueberries
2 1 1/2-pound bone-in rib-eye steaks (1 3/4 to 2 inches thick)
Kosher salt and freshly ground pepper
Canola oil
2 tablespoons unsalted butter
6 ounces Maytag blue cheese, crumbled

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.

GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE



Grilled Bone-In Rib-Eye Steaks With Blue Cheese image

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

2 (1 1/2-inch-thick) bone-in rib-eye steaks, about 1 1/4 pounds each
2 teaspoons coarse kosher salt
Black pepper, as needed
Extra-virgin olive oil, as needed
2 ounces creamy blue cheese, such as Jasper Hill Bayley Hazen Blue
1 tablespoon unsalted butter
2 teaspoons finely chopped chives
Hot sauce, as needed

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.

RIB EYE STEAK WITH BLUE CHEESE COMPOUND BUTTER AND CRISPY ONION STRINGS RECIPE BY TASTY



Rib Eye Steak With Blue Cheese Compound Butter And Crispy Onion Strings Recipe by Tasty image

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

1 cup unsalted butter, room temperature
1 cup crumbled blue cheese
2 tablespoons chives, finely chopped
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ medium yellow onion, thinly sliced
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon paprika
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
4 cups canola oil, for frying
2 rib eye steaks, 1 1/2 in (3 cm)
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons olive oil
2 tablespoons unsalted butter
5 sprigs fresh thyme

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!

RIB-EYE STEAKS WITH PORT AND MUSHROOM RAGOûT



Rib-Eye Steaks with Port and Mushroom Ragoût image

Categories     Beef     Mushroom     Sauté     Quick & Easy     Steak     Port     Winter     Pan-Fry     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

3 tablespoons butter
5 shallots, sliced
1 pound mixed wild mushrooms (such as shiitake, portabella, oyster and crimini), sliced
3/4 cup tawny Port
3/4 cup canned beef broth
1 tablespoon vegetable oil
4 3/4-inch-thick rib-eye steaks (each about 8 ounces), trimmed
1/4 cup whipping cream
2 tablespoons chopped fresh tarragon or 2 teaspoons dried Chopped fresh Italian parsley

Steps:

  • Melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and sauté until tender, about 5 minutes. Add mushrooms and stir until beginning to soften, about 6 minutes. Add Port and broth and boil until liquid is syrupy, about 10 minutes. (Can be made 6 hours ahead. Cover and chill.)
  • Melt remaining 1 tablespoon butter with oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates.
  • Bring mushrooms to simmer. Add cream and tarragon and boil until sauce thickens, about 2 minutes. Season with salt and pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve.

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