BLUE CHEESE FLAT IRON STEAK
This is one of my favorite flat iron steak recipes. If you haven't already enjoyed the rich, creamy pairing of blue cheese with your favorite steak, stop reading and get cooking! I take it a step further by folding in a little butter to make the dish even more drool-worthy. -Amanda Martin, Monson, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a shallow dish, combine the first seven ingredients. Add beef; turn to coat. Cover and refrigerate 30 minutes., In a small bowl, mix blue cheese, butter, chives and pepper; set aside. Drain beef, discarding marinade., Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 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 blue cheese butter.
Nutrition Facts : Calories 483 calories, Fat 39 g fat (15 g saturated fat), Cholesterol 120 mg cholesterol, Sodium 414 mg sodium, Carbohydrate 2 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29 g protein.
GRILLED FLAT IRON STEAK WITH BLUE CHEESE-CHIVE BUTTER
I made this up as a Valentine's Day dinner. The butter is what makes this dish.
Provided by Kristin
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
- Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.
Nutrition Facts : Calories 550.9 calories, Carbohydrate 3 g, Cholesterol 144.2 mg, Fat 43.9 g, Fiber 0.8 g, Protein 36.9 g, SaturatedFat 16.3 g, Sodium 331 mg, Sugar 0.1 g
IRON CHEF GRILLED CHEESE
Provided by Geoffrey Zakarian
Categories main-dish
Time 15m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- Preheat a griddle or a large nonstick skillet over medium heat. Spread the fig jam on four slices of bread. Top with the almonds, followed by 2 slices of bacon per sandwich, and a slice of each of the cheeses. Spread the butter on the outsides of the sandwiches, then sprinkle with salt.
- Griddle the sandwiches on the first side, 5 minutes, then flip, cover with a heatproof metal bowl and cook until golden and the cheese is melted and warmed through, about 5 minutes more.
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.
GRILLED TOMAHAWK STEAK
This grilled tomahawk steak recipe is a showstopper, ideal for sharing with friends and family. This reverse-seared steak is cooked to perfection with an unctuous compound butter filled with shallots, garlic, and chives.
Provided by Ashley Elizabeth
Time 13h15m
Number Of Ingredients 5
Steps:
- To make steak rub, place brown sugar, Montreal steak seasoning, garlic powder, and onion powder in a small airtight container; shake or stir to combine. Set aside 2 teaspoons steak rub to use in compound butter.
- Place steak on a half sheet pan, and rub steak on top, bottom, and sides with remaining steak rub until well coated. Place steak, uncovered, in the refrigerator to dry-brine overnight.
- For compound butter, place butter, shallot, garlic, chives, and the reserved 2 teaspoons steak rub in a small bowl. Mash together with a fork until evenly combined. Spoon butter into a small airtight container, cover, and refrigerate until ready to use.
- Remove steak from the refrigerator 1 hour before cooking to take the chill off. It will cook on the sheet pan that you used for dry-brining.
- Preheat the oven to 300 degrees F (150 degrees C). The reverse sear method is used to cook this big steak, so you will need an instant-read thermometer. If you are using a digital meat thermometer, set the internal temperature to 110 degrees F (43 degrees C).
- Bake steak on the sheet pan in the preheated oven until an instant-read thermometer inserted into the center reads 110 degrees F (43 degrees C), about 45 minutes. Begin checking the temperature at 30 minutes.
- During the last 15 to 20 minutes of cooking time, preheat an outdoor grill for high heat and lightly oil the grate.
- When steak reaches an internal temperature of 110 degrees F (43 degrees C) measured with an instant-read thermometer, remove it from the oven.
- Grill steak directly on the grates of the preheated grill; sear on both sides, about 2 minutes per side. This is a fatty piece of meat, so be mindful of flame flare-ups. The internal temperature should now read 125 to 135 degrees F (51 to 57 degrees C) for medium rare.
- Remove steak from the grill, and smear compound butter over top. Let butter melt into the steak, heating up the fresh garlic, shallots, and chives. Let steak rest for 10 minutes.
- Slice steak and serve with accumulated juices and melted butter. Be sure to serve the bone-someone will want to gnaw on it!
Nutrition Facts : Calories 649 kcal, Carbohydrate 4 g, Cholesterol 182 mg, Fiber 0 g, Protein 52 g, SaturatedFat 22 g, Sodium 424 mg, Sugar 2 g, Fat 47 g, UnsaturatedFat 0 g
FLAT IRON, GRILLED
With flat iron steak you have all the tenderness of filet, but you must provide the flavor with marinades or rubs.
Provided by jamjar caterers
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Lay steaks out on a platter and allow to come to room temperature, about 30 minutes.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the olive oil, pepper, salt, garlic powder, onion powder, cayenne pepper, brown sugar, and lemon juice in a small bowl. Evenly rub one side of each steak with the mixture.
- Lay the steaks on the hot grill with the seasoned-side facing up for 2 minutes. Flip and sear the seasoned side about 2 minutes.
- Transfer steaks to preheated oven; bake to desired doneness, seasoned-side up, 8 to 10 minutes for medium-well. Allow to rest 3 to 4 minutes before serving.
Nutrition Facts : Calories 393 calories, Carbohydrate 3.6 g, Cholesterol 116 mg, Fat 26.5 g, Fiber 0.7 g, Protein 35.3 g, SaturatedFat 8.5 g, Sodium 1070.8 mg, Sugar 1.6 g
SAVORY GRILLED STEAK WITH BLEU CHEESE GARLIC BUTTER
Our local grocery store sometimes will have chefs prepare sample dishes & this was one of them. I find that a little butter goes a long way, so I've been able to reduce the amount by half & there is still plenty of savory flavor to top your steak with. For those watching carb content it is 6 net carbs. You will probably have some left over Bleu Cheese Garlic Butter & once you taste it, you'll think of many things beside steak you'll want to add it too.
Provided by Dawn399
Categories Steak
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bleu Cheese Garlic butter: Add butter,garlic, thyme, and seasoning to food processor or blender and puree.
- Add Bleu Cheese and puree.
- Set aside and refrigerate.
- Steak: Mix seasoned salt, garlic,pepper, and soy sauce to create marinade.
- Place steaks and marinade in a large dish and marinate for 10 minutes, turning once.
- Discard marinade.
- Spray grill with cooking spray and grill steaks for@ 6 minutes on each side for medium.
- When fresh off the grill,serve each steak with a TBL.
- of Bleu Cheese Garlic Butter on top.
GRILLED FILET MIGNON WITH BLUE CHEESE BUTTER
Grilled filet mignon with blue cheese butter.
Provided by Frozen Meals
Categories Filet Mignon
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Mash butter, blue cheese, and thyme together in a small bowl until well combined. Season with salt and pepper. Cover and refrigerate for 30 minutes.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Brush steaks with oil and season with salt and pepper.
- Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Transfer steaks to a platter and top with some of the butter mixture. Let them rest for 5 minutes before serving.
Nutrition Facts : Calories 474.4 calories, Carbohydrate 0.7 g, Cholesterol 156.8 mg, Fat 36.7 g, Fiber 0.3 g, Protein 34.4 g, SaturatedFat 19.7 g, Sodium 348.4 mg, Sugar 0.1 g
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