Blue Cheese Buttered Steak Food

WELL-DONE STEAK WITH BLUE CHEESE COMPOUND BUTTER

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.

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.

BLUE CHEESE BUTTER FOR STEAKS

Steps:

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

GRILLED FILET WITH BLUE CHEESE BUTTER

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.

STEAK WITH BLUE CHEESE BUTTER

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).

STEAK WITH BLUE-CHEESE BUTTER AND CELERY SALAD

Steps:

• Soak the onion slices in a bowl of cold water, about 10 minutes. Pierce the steaks with a fork and season with salt and pepper. Mix the Worcestershire and hot sauce in a baking dish, add the steaks and turn to coat; set aside while you prepare the butter and salad.
• Mash the butter, blue cheese and 1 tablespoon parsley in a small bowl and season with salt and pepper. Drain the onion and pat dry, then toss with the celery, 1 tablespoon olive oil and the remaining 2 tablespoons parsley in another bowl. Grate the zest from half of the lemon into the celery mixture and squeeze in all of the juice. Season with salt and pepper and toss.
• Heat a large cast-iron skillet over high heat, then add the remaining 2 teaspoons olive oil and cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.Top with the blue-cheese butter and serve with the celery salad.

CHICAGO-STYLE STEAK WITH BLUE CHEESE BUTTER

Steps:

• Pour marinade into large resealable plastic bag. Add steaks; turn to coat. Seal bag. Refrigerate 30 min. to marinate.
• Meanwhile, mix butter, cheese and onion until well blended; cover. Refrigerate until ready to use.
• Preheat grill to medium heat. Remove steaks from marinade; discard marinade. Grill steaks, uncovered, 10 to 12 min. for medium-rare to medium doneness, turning occasionally. Remove steaks from grill. Remove bones; cut steak into thin slices. Top with the butter mixture.

RIBEYE STEAKS WITH BLUE CHEESE BUTTER AND MUSHROOMS

Steps:

• Combine garlic, thyme and pepper; press evenly onto beef steaks. Set aside.
• Brush mushrooms with oil. Place steaks in center of grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks, uncovered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill mushrooms 16 to 18 minutes (over medium heat on preheated gas grill, covered, 12 to 15 minutes) or until tender, turning occasionally.
• Meanwhile, combine Blue Cheese Butter ingredients in small bowl until well blended.
• Cover and refrigerate 2 steaks, 4 mushrooms and 1/2 cup Blue Cheese Butter to use in Ribeye Steak Sandwiches. Spread remaining Blue Cheese Butter over remaining 2 steaks. Coarsely chop remaining 4 mushrooms; divide evenly among 4 plates. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley, if desired.
• Ribeye Steak Sandwiches: Toast eight 1/2-inch thick slices olive bread. Spread 1 tablespoon leftover Blue Cheese Butter on 1 side of each bread slice. Carve leftover grilled steaks into slices; season with salt and pepper, as desired. Divide slices evenly among buttered sides of 4 bread slices.Top each with 1 leftover grilled mushroom. Divide 1-1/2 cups fresh baby spinach evenly over mushrooms. Close sandwiches with remaining bread slices, buttered sides down. Cut sandwiches in half; serve.

BLUE CHEESE BUTTER FOR STEAK

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.

BLUE CHEESE BUTTERED STEAK

Steps:

• Preheat grill for 5 minutes to medium-high. combine first 5 ingredients in small bowl. Spoon onto sheet of waxed paper. Shape into 4 inch long log. Wrap with waxed paper. Place in freezer until ready to serve.
• Sprinkle both sides of steaks with pepper. cook on greased grill for 5 to 6 minutes per side until desired doneness. Transfer to large plate. Cover with foil. Let stand for 5 minutes. Meanwhile unwrap blue cheese log. Cut into 4 equal pieces. Place 1 steak on each of 4 plates. Top each with 1 blue cheese butter slice.
• Note: Steaks may be broiled in oven. Place on greased broiler pan. Broil about 4 inches from heat in oven for about 5 minutes per side until desired doneness.

STEAKS WITH BLUE CHEESE BUTTER

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.