STEAK WITH BLUE CHEESE POTATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Pierce the potatoes with a fork, then microwave until easily pierced but slightly firm in the center, about12 minutes. Brush with olive oil and bake directly on the oven rack until tender with crisp skins, about 10 minutes. Keep warm.
- Season the steak with salt and pepper and rub with 1 tablespoon olive oil. Mix the blue cheese, sour cream and herbs in a bowl.
- Heat a cast-iron skillet over medium-high heat. Sprinkle the skillet with 1/2 teaspoon salt and drizzle lightly with olive oil, then add the steak and weigh it down with a heavy skillet; cook until browned, 4 minutes. Flip the steak, replace the top skillet and brown the other side, 3 minutes. Reduce the heat to low, remove the top skillet and cook 1 to 4 more minutes for medium rare. Transfer to a plate to rest.
- Return the skillet to medium-high heat, add the shallot and port and boil until thickened, about 4 minutes. Stir in the broth and any juices from the steak and cook 5 minutes, then whisk in the butter. Split open the baked potatoes and top with the blue cheese mixture. Slice the steak; serve with the potatoes and sauce.
GRILLED STEAK WITH BLUE CHEESE POTATOES
The steak and potatoes are both grilled at the same time, before being topped with crumbled blue cheese, which melts all over the dish.This recipe is courtesy of Martha Stewart.
Provided by Hannah Hoskins
Yield 4
Number Of Ingredients 9
Steps:
- Stir garlic, rosemary, Worcestershire sauce, and oil together in a baking dish. Season with pepper. Place steak in the dish, cutting to fit as necessary. Coat both sides with marinade. Marinate, turning once, for at least an hour.
- Cover potatoes with cold water in a medium saucepan. Add a pinch of salt. Bring to a boil. Reduce heat and simmer until just tender, about 15 minutes. Drain, and let cool slightly. Slice potatoes in half, and brush lightly with oil. Season with salt and pepper.
- Grill steak, turning once, to desired doneness - 3-4 minutes per side for medium rare. Set aside.
- Meanwhile, grill the potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle the potatoes with cheese.
- Thinly slice steak against the grain. Divide steak and potatoes between 4 plates. Serve garnished with rosemary sprigs.
Nutrition Facts : ServingSize 1 serving, Calories 667 calories, Sugar 5 g, Fat 39 g, Carbohydrate 34 g, Cholesterol 145 mg, Fiber 3 g, Protein 48 g, SaturatedFat 15 g, Sodium 990 mg, TransFat 1 g
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.
GRILLED STEAK WITH BLUE CHEESE POTATOES
In this meat-and-potatoes dish, everything is grilled at the same time; the steak is first marinated for added flavor, and the potatoes are boiled so they will be fluffy and tender inside their crisp grilled exteriors. Blue cheese is a classic steakhouse offering; place it on the potatoes as soon as they come off the grill, so the cheese will begin to melt.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.
- Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
- Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.
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!
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
GRILLED STEAK WITH BLUE CHEESE, POTATOES, AND BROCCOLINI
A spice-rubbed flat iron steak is grilled alongside potatoes and broccolini and drizzled with blue cheese sauce for a quick barbeque dinner.
Provided by Julie Hubert
Categories Flat Iron Steak
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Mix 1 teaspoon salt, cumin, coriander, and garlic powder together in a small bowl. Sprinkle seasoning over steak. Add 1/4 teaspoon pepper.
- Pour 1 tablespoon oil into a large bowl; grate garlic into the bowl. Add potatoes, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well to combine.
- Place broccolini on a platter. Drizzle 1 tablespoon oil on top. Season with salt and pepper.
- Lay steak on the hottest surface of the grill. Spread potatoes into 1 flat layer next to the steak, leaving some room for the broccolini. Close grill and cook for 5 minutes.
- Whisk sour cream, blue cheese, and Worcestershire sauce together in a bowl. Season sauce with salt and pepper.
- Flip steak and potatoes over with tongs. Spread broccolini and lemon onto the grill; cook until broccolini is lightly browned, about 2 minutes. Flip. Close grill and cook until steak begins to firm and is hot and slightly pink in the center, about 3 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove steak and let rest, covered, on a flat work surface, about 5 minutes. Transfer broccolini and potatoes to a separate platter. Slice steak. Divide slices between 4 plates; arrange broccolini, potatoes, and blue cheese sauce on the side. Squeeze grilled lemon halves on top.
Nutrition Facts : Calories 639.5 calories, Carbohydrate 34.4 g, Cholesterol 131.6 mg, Fat 38.6 g, Fiber 4.5 g, Protein 42.1 g, SaturatedFat 16.9 g, Sodium 1418.5 mg, Sugar 3.8 g
GRILLED SIRLOIN STEAKS WITH BLUE CHEESE-WALNUT BUTTER
Categories Garlic Low Carb Blue Cheese Steak Walnut Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine cheese, butter, parsley and 3/4 teaspoon rosemary in medium bowl. Stir to blend well. Mix in walnuts. Season to taste with salt and pepper. Transfer blue cheese butter to small bowl. (Blue cheese butter can be prepared 2 days ahead. Cover and refrigerate. Bring butter to room temperature before using.)
- Combine 1 tablespoon rosemary, garlic, salt and pepper in processor. Blend until mixture resembles coarse paste. Pat steaks dry. Place in large baking dish. Rub 2 teaspoons of garlic paste on each side of each steak. Cover and let stand 1 hour at room temperature.
- Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter and let stand 5 minutes. Cut each steak into 3 equal portions. Top each portion with a spoonful of blue cheese butter and serve.
GRILLED STRIP STEAKS AND POTATOES WITH BLUE CHEESE BUTTER
Another recipe from my favorite cooking magazine, Cook's Illustrated. Perfect for a Father's Day BBQ.
Provided by Galley Wench
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine potatoes, 1 teaspoon salt, and 1 1/2 quarts cold water in large pot and bring to boil over high heat.
- Reduce heat to medium and simmer until potatoes are barely tender, about 6 minutes.
- Drain potatoes in colander, being careful not to break them.
- Transfer potatoes to rimmed baking sheet coated with 1 tablespoon of oil.
- Drizzle remaining tablespoon oil over potatoes and season with salt and pepper to taste and set aside.
- Light grill and heat until grate is hot, about 5 minutes.
- Generously sprinkle both sides of steaks with salt and pepper.
- Cook, uncovered, over hottest part of grill until well browned on one side, about 3 minutes.
- Turn steaks; grill until well browned on second side, 3 minutes.
- Once browned, move steaks to cooler part of grill.
- Continue grilling, uncovered, to desired doneness, 7 to 8 minutes more for rare (120 degrees on instant-read thermometer), 9 to 10 minutes for medium-rare on rare side (125 degrees), 11 to 12 minutes for medium-rare on medium side (130 degrees), or 12 to 13 minutes for medium (135 to 140 degrees). Remove steaks from grill and let rest for 5 minutes.
- Once steaks are moved to cooler part of grill, place potatoes on hotter part.
- Cook, turning once, until grill marks appear and potato slices are cooked through, 6 to 8 minutes.
- While meat and potatoes are cooking on the grill, prepare sauce by beating butter with large fork in medium bowl until light and fluffy.
- Add cheese, shallot, parsley, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.
- To serve, place one steak and some of potatoes. Top each steak with 2 tablespoons butter mixture and serve immediately.
Nutrition Facts : Calories 1202.1, Fat 85.3, SaturatedFat 35.1, Cholesterol 266.6, Sodium 284.5, Carbohydrate 37.1, Fiber 3.9, Sugar 2.3, Protein 67.7
GRILLED RIB-EYE STEAK WITH BLUE CHEESE
Here I'm pairing a rich steak with a light, bright arugula salad. I'll give you tips on using a charcoal grill and show you how to make a delicious, versatile blue cheese dressing.
Provided by Jonathan Waxman
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the blue cheese dressing, combine the heavy cream, cream cheese, sour cream, Gorgonzola, and scallions in a large bowl and gently crush together with a fork. Set aside.
- Preheat a charcoal grill until the coals are white. Rub both sides of the steak with 1 tablespoon (15ml) olive oil and season liberally with salt and pepper. Put the steak in the center of the grill and cook 6 to 7 minutes per side, turn 90-degrees once on each side. If the grill is too hot and the steak is cooking too fast, transfer the steak to indirect heat and cover. Remove the steaks from the grill and rest for about 10 minutes. Meanwhile, toss the arugula with the remaining olive oil and season with salt.
- Serve the steaks with the arugula and the blue cheese dressing.
GRILLED STEAKS WITH BLUE CHEESE AND CHILES
Provided by Dana Talusani
Categories Beef Cheese Quick & Easy Backyard BBQ Dinner Blue Cheese Meat Beef Tenderloin Steak Grill/Barbecue Jalapeño Bon Appétit Colorado Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Combine olive oil, 2 teaspoons parsley, and garlic in 8x8x2-inch glass dish. Sprinkle steaks with salt and pepper. Add steaks to dish and turn to coat. Marinate steaks 30 minutes or cover and chill up to 1 day.
- Mix cream cheese, blue cheese, chiles, shallot, vinegar, and remaining 1 teaspoon parsley in medium bowl. Season blue cheese topping to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Place steaks on grill rack (some marinade should still cling to meat). Cook 5 minutes. Turn steaks over. Divide blue cheese topping among steaks. Grill until topping softens and steaks are medium-rare, about 5 minutes longer.
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