Strip Loin Steak With Blue Cheese And Sage Recipes

STRIP STEAKS WITH A SIDE OF BLUE CHEESE SPAGHETTI

Steps:

• Put a large pot of water on the stove to bring to a boil for pasta.
• Preheat broiler to high with rack on top shelf.
• Preheat medium skillet over medium-high heat. Add chopped bacon and cook until crisp.
• Salt water for pasta and add spaghetti to the pot. Cook to al dente, with a bite to it.
• Season the steaks with salt and pepper on both sides and arrange on slotted broiler pan.
• Remove bacon to paper towel lined plate with a slotted spoon and drain off most of the fat, return pan to heat and reduce heat to medium. Add extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add in 2 cloves garlic and the shallots, saute for 3 minutes.
• Arrange steaks on the broiler pan. Place under broiler - leave door to oven cracked ajar to limit flare ups and smoke. Cook 4 minutes on each side for medium rare, up to 5 to 6 minutes on each side for medium well doneness.
• To the garlic and shallots, add in flour and cook a minute more. Whisk in stock, bring to a bubble, about 30 seconds then stir in the cream. When cream comes to a bubble, add in blue cheese and sage and a few grinds of black pepper. Stir until cheese melts. Reduce heat to lowest setting.
• Soften 4 tablespoons butter in microwave on high for 15 seconds. Mix in chives and 2 cloves minced garlic and reserve.
• Remove steaks from oven and let rest 5 minutes. Place 1/4 of the chive and garlic butter mixture on each steak to melt down over the meat as they rest.
• Drain pasta and toss with sauce to coat and combine evenly. Taste to adjust seasoning.
• Serve steaks with pasta alongside. Scatter the arugula and bacon bits across the top of the pasta.

STRIP STEAKS WITH BLUE CHEESE GLAZE

Steps:

• In a medium bowl, mix together blue cheese, buttermilk, breadcrumbs, pecans, thyme, and parsley. Stir until well combined. Season with salt and pepper and set glaze aside.
• Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
• Season steaks on both sides with salt and pepper and drizzle with olive oil. Place on grill and cook for 4 to 6 minutes. Turn steaks and cook 4 to 6 minutes more for medium-rare. Remove steaks from grill and top each with several tablespoons glaze. Let stand a couple minutes before serving.

BLUE CHEESE-STUFFED STEAKS

Steps:

• In a large skillet, saute garlic in oil until tender. Cover and cook over low heat for 5-7 minutes or until golden and softened. Add tomatoes; cook and stir until tomatoes just begin to burst. Remove from the skillet; set aside and keep warm., Cut a pocket in the thickest part of each steak; fill with blue cheese. Sprinkle with salt and pepper., In the same skillet, cook steaks over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with tomato mixture.

BLUE CHEESE-CRUSTED SIRLOIN STEAKS

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.

BEEF STRIP LOIN WITH CREAMY BLUE CHEESE SPINACH

Steps:

• Pre-heat oven to 350°F.
• Season steaks with salt and pepper. In a pan over a medium-high heat, sear steaks for 3 to 5 min per side (or to your liking).
• Thinly slice potatoes, dress with olive oil and season with salt. Place on a baking sheet and bake in the oven for about 15 minute.
• In a saucepan, combine spinach with heavy cream and season with salt and pepper. Warm over medium heat for 5 minutes.
• To plate, place creamy spinach with the potatoes beside it. Then layer the steak over both spinach and potatoes. Crumble blue cheese on top for the final touch, letting the heat melt the cheese slightly.
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STRIP LOIN STEAK WITH BLUE CHEESE AND SAGE

Steps:

• In a bowl, whisk together the minced garlic, 1 tbsp chopped sage, 1/4 cup olive oil, vinegar and salt and pepper (I use about 1/4 teaspoon salt).
• Add steaks, turn well to coat.
• Cover, and refrigerate for 4 hours or up to 8 hours.
• Place steaks on grill, season with more pepper if desired and cook to desired doneness.
• Transfer steaks to a platter.
• Sprinkle with crumbled blue cheese and remaining sage.