BLUE CHEESE STEAK
S-i-m-p-l-e beyond words! Two ingredients and about ten minutes to Tastebud Heaven. Serve with oven-roasted spuds (tossed with olive oil) and a broccoli salad.
Provided by Debber
Categories One Dish Meal
Time 11m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 5
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.
BLUE CHEESE-CRUSTED SIRLOIN STEAKS
My wife adores this steak-and me when I fix it for her. She thinks it's the ideal dish for Friday night after a long workweek. -Michael Rouse, Minot, North Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large broil-safe skillet, heat 1 tablespoon butter over medium heat; saute onion until tender. Transfer to a bowl; stir in cheese and bread crumbs., Cut steak into 4 pieces; sprinkle with salt and pepper. In same pan, heat remaining butter over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-5 minutes per side. , Spread onion mixture over steaks. Broil 4-6 in. from heat until lightly browned, 2-3 minutes.
Nutrition Facts : Calories 326 calories, Fat 16g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 726mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
BLUE CHEESE CRUSTED STEAK
Blue Cheese Crusted Steak is a mouthwatering way to dress up an ordinary steak. The tangy crisp crust adds great texture and flavor to each juicy bite!
Provided by Fox Valley Foodie
Categories Entree
Time 10m
Number Of Ingredients 7
Steps:
- In a small bowl, mix together blue cheese, panko, olive oil, garlic, chives and ground pepper.
- Sear steaks in a hot skillet until each side is browned and the interior is slightly less done than you want them (about 5 degrees less).
- Set broiler to high.
- Place steaks on a baking sheet and top generously with blue cheese mixture.
- Set baking sheet with steaks under the broiler briefly until the blue cheese mixture browns. Rotate as needed if your broiler cooks unevenly and watch carefully to avoid burning. (approximately 2 minutes)
- Let steaks rest for 5 minutes and serve.
Nutrition Facts : Calories 589 kcal, Carbohydrate 5 g, Protein 51 g, Fat 40 g, SaturatedFat 18 g, Cholesterol 154 mg, Sodium 480 mg, ServingSize 1 serving
A TENDER STEAK WITH BLUE CHEESE CRUST RECIPE
Steak and blue cheese are a perfect match aren't they? The rich funkiness of the blue cheese intensifies the big beefiness of the steak. Mixed...
Provided by David Zinczenko and Matt Goulding
Categories Dinner
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F. Combine the bread crumbs, cheese, parsley, and rosemary in a mixing bowl and set aside. Heat the oil in a large cast-iron skillet, grill pan, or stainless steel sauté pan over high heat. Season the steaks all over with salt and plenty of black pepper. Sear the first side of the meat for 2 minutes, until well browned. Flip the steaks and top each with a quarter of the bread crumb mixture, using your fingers to gently press it into the meat. Transfer the steaks to the oven to finish cooking (ideally in the pan if it's oven-proof, but if not, a baking sheet or dish will do). The steaks should be done in 5 to 6 minutes, when they feel firm but still springy to the touch (an internal thermometer should read 135°F for medium- rare). This should happen at the same time that the bread crumbs have browned nicely and formed a crust. Let the steaks rest for a few minutes before serving.
Nutrition Facts : Calories 330
RUTH'S CHRIS STEAK HOUSE BLUE CHEESE CRUST
Great blue cheese crust for a good steak.
Provided by sbjonas
Categories Main Dish
Time 30m
Yield 6
Number Of Ingredients 3
Steps:
- Mix all ingredients together VERY well. Cover and refrigerate. Prepare steak as normal, but cut cooking short on 2nd side by 2-3 minutes. Pack blue cheese mixture on less cooked side of meat and put under preheated broiler (about 3-4 inches away) and cook 2-3 minutes or until blue cheese topping starts to brown up and bubble. Remove steak from oven, tent with foil and let rest 5 minutes.
Nutrition Facts : Calories 146 calories, Fat 7.305025 g, Carbohydrate 13.29076875 g, Cholesterol 17.583125 mg, Fiber 0.914666684468587 g, Protein 6.68308958333333 g, SaturatedFat 4.315535 g, ServingSize 1 1 Serving (40g), Sodium 589.68875 mg, Sugar 12.3761020655314 g, TransFat 0.441915833333332 g
BLEU CHEESE CRUSTED FILET MIGNON
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside.
- In a small mixing bowl, combine bleu cheese, bread crumbs, herbs, and 1/2 teaspoon of olive oil; set aside.
- Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Season steaks with salt and pepper and to add pan, but do not crowd. Sear 1 to 2 minutes per side just to brown. Remove pan from heat and transfer steaks onto prepared baking sheet.
- Top each steak with 1/4 of blue cheese mixture. Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done.
- Return pan to stove and deglaze with cognac by scraping bits from bottom of pan. Add remaining ingredients and bring to a boil over high heat. Reduce liquid by half.
- Serve steaks hot with sauce.
BLUE CHEESE-AGED RIB-EYE STEAK
Steps:
- For the steaks: On a baking sheet, lay out a sheet of plastic wrap, then unfold a piece of cheesecloth on top. Place the steaks on the cheesecloth. Fold a thin layer of the cheesecloth over the steaks, then top with the blue cheese. Fold over the plastic wrap to secure the cheese on top. Refrigerate the wrapped steaks overnight.
- Let the steaks sit at room temperature for 20 minutes.
- Unwrap the steaks; reserve the blue cheese for the sauce. Pat the steaks dry with paper towels.
- Heat a cast-iron skillet over high heat. Season the steaks with salt and pepper on both sides. Once the skillet is hot, drizzle in the canola oil. Add the steaks and sear for 5 minutes on one side. Flip the steaks and cook for 2 minutes. Lower the heat to medium, then add the butter, thyme, rosemary and garlic. Use a spoon to baste the melted butter over the steaks as they cook. Cook for 3 to 4 more minutes for medium-rare doneness. Let rest on a plate for 5 minutes.
- For the blue cheese sauce: In a small saucepan over medium heat, melt the butter. Add the shallots and cook until golden brown, 2 to 3 minutes. Stir in the cream and Worcestershire sauce and cook for 1 minute more. Add the salt, pepper and reserved blue cheese and stir well. Just as the cheese begins to melt, remove from the heat. To serve, spoon the sauce over the steaks.
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!
RUTH'S CHRIS STEAK HOUSE BLUE CHEESE CRUST RECIPE - (3.9/5)
Provided by Stuart
Number Of Ingredients 3
Steps:
- In medium mixing bowl, combine cheese, bread crumbs and heavy cream. Mix well with a spatula until all ingredients are fully incorporated, cover and refrigerate. Remove the mixture from refrigerator 30 minutes prior to use. Spread two tablespoons of the mixture on top of your favorite cooked steak (or other meats). Place under broiler for approximately 1 ½ minutes, or until the crust is golden brown. (NOTE - The mixture can be kept for about four days in the refrigerator. It makes enough to coat 6 pieces of meat)
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.
STEAK WITH BLUE CHEESE SAUCE
Very assertively-flavored steak recipe that I learned about 12 years ago when I was learning to cook to impress my now-husband. Adapted from Betty Crocker's New International Cookbook. This Spanish-influenced recipe can tend to be somewhat on the salty side, so be careful to use unsalted butter to saute the steaks, and a good-quality, not-overly-salty blue cheese in the sauce. Serve simply, with a lightly-dressed salad, good crusty bread, and a nice red wine.
Provided by Lizzie-Babette
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet, combine cheese, garlic, wine, and red pepper over low heat.
- Stir frequently until cheese melts.
- Remove from heat and keep warm.
- In large skillet, melt butter over medium-high heat, and cook steaks to your liking, turning only once.
- (About 4- 5 minutes per side will result in steak done to about medium, depending on your cook top).
- Sprinkle pepper over steaks, remove from skillet and keep warm.
- Add water to skillet and heat to boiling, stirring constantly to loosen browned bits.
- Boil 2 minutes, then stir pan juices into cheese mixture.
- Pour over steaks and sprinkle with parsley.
Nutrition Facts : Calories 258.8, Fat 22.1, SaturatedFat 14.3, Cholesterol 57.9, Sodium 794.1, Carbohydrate 1.8, Sugar 0.4, Protein 12.3
ROAST STEAKS WITH BLUE CHEESE CRUST RECIPE - (4.4/5)
Provided by mahto
Number Of Ingredients 12
Steps:
- Cut the roast crosswise into six thick mini-roasts. If you're using tenderloin, you can tie a piece of string around each piece (like a belt) to help it keep its shape. Sprinkle both sides of the meat with salt and pepper to taste. Mash the blue cheese and softened butter together with a fork. Fold in the breadcrumbs, herbs and cayenne. Preheat the oven to 170 deg C. Smear a roasting pan with a tablespoon of olive oil. Heat another tablespoon in a large, heavy skillet on medium-high heat. When it's hot, sear three of the steaks briefly on both sides. Transfer them to the roasting pan and repeat with the remaining steaks. Next, top each steak with some of the blue cheese mixture, pressing down to form a crust. Roast for around 7 minutes for medium rare. The crusts should be bubbling and lightly browned. When the steaks are done, remove them to a serving platter. While the steaks cook and rest, add a little more oil to the skillet if it looks dry, and place it over medium heat. Add the shallot and saute until softened. Swirl the wine in the roasting pan and add it to the skillet. Adjust the heat so the sauce bubbles vigorously. In a couple of minutes, it will start to thicken a bit. Now, add the Worcester shire sauce and cold butter, stirring constantly. Pour the sauce over the steaks and serve. You Make: 6 or more servings.
BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE
Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
Provided by HEBEGEBE
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
- Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
- Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
- Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 9 g, Cholesterol 84.7 mg, Fat 27.8 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 12.5 g, Sodium 462.6 mg, Sugar 1.4 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.
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
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.
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