Blue Cheese Butter For Steak Food

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WELL-DONE STEAK WITH BLUE CHEESE COMPOUND BUTTER



Well-Done Steak with Blue Cheese Compound Butter image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter, at room temperature, plus 2 tablespoons
6 ounces blue cheese
Kosher salt and freshly ground black pepper
4 New York strip steaks, 14 to 16 ounces each
1 tablespoon vegetable oil

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 FILET WITH BLUE CHEESE BUTTER



Grilled Filet with Blue Cheese Butter image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

1 stick unsalted butter, slightly softened
1/4 cup crumbled Cabrales blue cheese
2 teaspoons finely chopped fresh thyme
Salt and freshly cracked black pepper
4 (1 1/2-inch thick) filet mignons
Canola oil, as needed
1 teaspoon coarsely cracked black pepper

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.

STEAKS WITH BASIL BLUE CHEESE BUTTER



Steaks With Basil Blue Cheese Butter image

Make and share this Steaks With Basil Blue Cheese Butter recipe from Food.com.

Provided by thepurpleturtle

Categories     Steak

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup butter (at room temperature)
1/4 cup blue cheese, crumbled (at room temperature)
1/4 cup fresh basil, finely chopped
2 teaspoons Tabasco sauce
4 steaks (such as strip loin, at least 3/4 in. or 1.5 cm thick)

Steps:

  • Oil grill and heat barbecue to medium-high.
  • Meanwhile in a medium bowl, stir butter with cheese, basil and Tabasco. If too lumpy, mash with a fork. Scrape onto a piece of plastic wrap. Form into log 1 inches (2.5 cm) wide and tightly roll up. Twist ends of plastic wrap and place in freezer to chill while steaks are grilling. If making ahead, butter mixture will keep well in the refrigerator up to a week.
  • Place steaks on grill. Barbecue, uncovered, 4-6 minutes per side for medium-rare. Remove steaks to plates. Sprinkle with salt and pepper. Let stand 5 minute
  • Slice butter mixture into rounds and serve 1 or 2 rounds on each steak.
  • Excellent with green and yellow beans and baked potatoes.

Nutrition Facts : Calories 132.5, Fat 14, SaturatedFat 8.9, Cholesterol 36.8, Sodium 214.4, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 2

STEAKS WITH BLUE CHEESE BUTTER



Steaks With Blue Cheese Butter image

Yummy grilled steak with blue cheese butter. If you like blue cheese and steak, you'll like this. Posted from a recipe book I received from NELady in the cookbook swap March 2009, Better Homes & Gardens Phase 1 Low Carb Recipes. I did use sirloin, since that is what I had. I'm sure it would be better with the porterhouse or T-bone, but I was avoiding the extra fat in those cuts! I also seasoned my steaks like Recipe #341080 341080. Prep time does not include preparing the grill.

Provided by breezermom

Categories     Steak

Time 28m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 cup butter, softened
1/2 cup blue cheese, crumbled
1 tablespoon parsley, snipped
1 teaspoon basil, crushed
1 garlic clove, minced
2 beef porterhouse steaks, cut 1 1/2 inches thick
salt, to taste
black pepper, to taste

Steps:

  • In a small bowl, combine the butter, blue cheese, parsley, basil and garlic. Set aside.
  • Grill the meat on the rack of an uncovered grill directly over medium coals to desired doneness, turning once. Allow 18 to 21 minutes for medium rare, or 22 to 25 minutes for medium.
  • Cut the meat into serving size pieces, if desired. Sprinkle with salt and pepper; top with blue cheese butter.
  • If you season the meat ahead of time, skip the salt and pepper after cooking.

Nutrition Facts : Calories 529.1, Fat 55.8, SaturatedFat 35.5, Cholesterol 147.3, Sodium 877.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.2, Protein 7.9

BLUE CHEESE BUTTER FOR STEAK



Blue Cheese Butter for Steak image

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

50 g unsalted butter, softened
50 g gorgonzola
25 g walnuts, chopped
2 tablespoons fresh parsley, chopped

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.

STEAK WITH BLUE CHEESE BUTTER



Steak with Blue Cheese Butter image

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

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup crumbled blue cheese
1 tablespoon chopped parsley
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 clove garlic, minced
2 beef t-bone steaks or 2 porterhouse steaks

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).

BLUE CHEESE BUTTER FOR STEAKS



Blue Cheese Butter for Steaks image

Throw away the A-1! This is delicious on steaks, grilled burgers, veggies and baked potatoes. It lasts a while in the fridge so if you have extra don't toss it. A hand potato masher is a quick and easy way to combine the ingredients.

Provided by Chumleyathome

Categories     Very Low Carbs

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 ounces blue cheese, crumbled
4 ounces butter, room temperature
2 good sized garlic cloves, pressed
1 1/2 teaspoons fresh snipped chives

Steps:

  • Combine all ingredients in a bowl. Serve on top of the steaks.
  • Refrigerate leftover in an airtight container in the fridge.

Nutrition Facts : Calories 305.7, Fat 31.1, SaturatedFat 19.9, Cholesterol 82.2, Sodium 559.1, Carbohydrate 1.2, Sugar 0.2, Protein 6.4

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