RIB-EYE STEAKS WITH STILTON SAUCE
Provided by Ina Garten Bio & Top Recipes
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals.
- When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Brush each side lightly with olive oil. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees F on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes.
- For the stilton sauce, place the stilton cheese in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, 1 teaspoon salt, 1/2 teaspoon pepper, and Worcestershire sauce. Process until smooth.
- Slice the steak and serve with the stilton sauce.
STEAKS WITH STILTON CHEESE SAUCE
Make and share this Steaks With Stilton Cheese Sauce recipe from Food.com.
Provided by lazyme
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Grill or broil steaks to your liking.
- Melt butter in saucepan and cook onion until soft.
- Add sherry and boil to reduce slightly.
- Add cream and boil for one(1) minute.
- Stir in Stilton Cheese and chives.
- Serve steaks with sauce, baby red potatoes and fresh or frozen green beans.
GRILLED STEAK WITH OLIVE AND STILTON CHEESE SAUCE
Shadows : This great steak recipe includes an excellent sauce that can turn any steak into something fantastic. I suggests using garlic stuffed green olives , this recipe is great for venison also.
Provided by Chef Shadows
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter in a heavy medium saucepan over medium heat.
- Add shallots and sauté for 2 minutes, stirring frequently.
- Add broth and wine and bring to a boil.
- Reduce heat and simmer uncovered until sauce has reduced to 1/2 cup (about 20 minutes).
- Meanwhile season steaks with salt, chipotle powder and pepper.
- Grill or broil until cooked to desired doneness.
- Remove sauce from heat and stir in olives, cheese and thyme.
- Arrange steaks on warm plates and top with sauce.
Nutrition Facts : Calories 630.9, Fat 47.4, SaturatedFat 19.8, Cholesterol 134.9, Sodium 806.2, Carbohydrate 9, Fiber 0.7, Sugar 2.4, Protein 33.3
STEAKS AND STILTON SAUCE
Steps:
- Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals.
- When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and brush each side lightly with olive oil. Sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter, and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes. Slice and serve warm with the Stilton Sauce.
- Place the Stilton in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, salt, pepper, and Worcestershire sauce. Process until smooth. Serve at room temperature.
RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the grill to a high heat or light your outdoor grill.
- Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
- Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
- Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
- Place the steaks on plates and spoon the sauce over the top.
- Take a bite. And the world at long last will make sense.
STILTON (BLUE CHEESE) STEAK SAUCE
This is a very strong Blue cheese sauce that goes very well on Aged Angus Rib Eye steaks that have been crusted with pepper before being grilled. It is not for the faint of heart, or people who like mild (subtle) flavors.
Provided by Bob_Sisson
Categories Sauces
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Shave or crumble about 1- 1 1/2 CUPS of the Blue cheese into a small heavy sauce pan.
- Add about 1/4 cup Hellman's full fat mayonnaise. (This is the emumiant that keeps everything together).
- I add a LOT (a full teaspoon) of pepper, I grind it right into the pan. Fresh really makes a difference.
- Add salt to taste (I don't use any if I use the rind of the cheese as it is often hardened with salt).
- Warm the pan slowly while constantly stirring. It will melt, don't give up.
- If you heat it too fast, or don't still it will separate.
- The mayo will forgive some sins, but not many, so stir!
- This will make a THICK sauce.
- More mayo will thin it some.
- Milk can thin it if it is too strong.
GRILLED SIRLOIN STEAK WITH OLIVE SAUCE
A grilling recipe that can easily adapted for the stovetop or Foreman grill (still need to use a saucepan, though). This recipe was posted in the local newspaper. Cooking time is actually the minimum marinating time.
Provided by Mercy
Categories Lunch/Snacks
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place steak in a zip-top plastic bag or in a shallow casserole dish.
- Combine wine, 1 tablespoon of the olive oil and garlic; spoon over steak.
- Close bag, turning to coat steak or turn steak over in dish.
- Cover and refrigerate at least 2 hours or up to 24 hours.
- Prepare charcoal or gas grill.
- Drain steak, reserving marinade.
- Sprinkle dried thyme, salt and pepper over steak.
- Grill on a covered grill over medium-hot coals 6 minutes.
- Turn; continue grilling 5 minutes for medium-rare doneness.
- Transfer steak to carving board; tent with foil and let stand 5 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium heat.
- Add flour; cook 1 minute or until bubbly, stirring frequently.
- Add broth; simmer until sauce thickens, stirring occasionally.
- Add reserved marinade and olives; simmer 2 minutes.
- Season to taste with salt and pepper if desired.
- Carve steak into thin slices; arrange on serving plates.
- Spoon olive sauce over steak and top with thyme or parsley.
GRILLED STEAK WITH ROQUEFORT SAUCE
This dish, which often appears on bistro menus in France, fits the need for a good steak served with something powerfully salty and rich (anchovy butter or a combination of butter, soy sauce, and ginger will also do the trick). Some might consider the sauce overkill, but not those of us who crave it. My favorite cheese for this sauce is Roquefort, which is made from sheep's milk. But it's entirely a matter of taste-Stilton, Gorgonzola, Maytag blue, or any high-quality, fairly soft blue cheese will work equally well. Don't bother, however, trying to make this sauce with commercially produced domestic blue cheese, such as that sold precrumbled for salads. Not only will its taste be inferior, but it will not give the sauce the same creaminess. This is a case where the usually too-lean and mildly flavored tenderloin (filet mignon) will do just fine. Its tenderness is welcome and its blandness more than compensated for by the sauce. I'd still prefer a good strip steak or rib-eye, which are chewier and more flavorful, but you will notice their higher fat content when they're combined with the rich sauce.
Yield makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill or broiler until quite hot and put the rack no more than 4 inches from the heat source.
- Put the butter in a small saucepan and turn the heat to medium; when the butter melts and its foam begins to subside, add the shallot and cook until soft, stirring occasionally, about 5 minutes. Add the vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn the heat to low and stir in the cheese and the cayenne. Stir occasionally until the cheese melts, then taste and adjust the seasoning as necessary (the sauce probably won't need any salt). Keep warm while you grill the steaks.
- Season the steaks well with salt and pepper, then grill or broil them for 3 to 4 minutes per side for medium-rare, longer or shorter according to your taste. Serve the steaks with a spoonful or two of sauce over each, garnished with the parsley or chives if you like.
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