Grilled Strip Steaks And Potatoes With Blue Cheese Butter Food

GRILLED STRIP STEAKS AND POTATOES WITH BLUE CHEESE BUTTER

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.

SAVORY GRILLED STEAK WITH BLEU CHEESE GARLIC BUTTER

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.

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.

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).

GRILLED STRIP LOIN WITH BLUE CHEESE BUTTER

Steps:

• Blue Cheese Butter:.
• Mash butter, Stilton cheese, walnuts, and parsley together in a bowl.
• Scrape onto plastic wrap and roll into a log, 5 inches long and refrigerate.
• Steak:.
• In large shallow dish whisk oil, vinegar, thyme, garlic, salt and pepper together.
• Add steak, turn to coat evenly and let sit for 30 minutes or cover and refrigerate up to four hours.
• Place steak on greased grill preheated to Medium high for about 10 minutes.
• Turn once half way through the cooking time (this is for rare).
• Cut steaks in half crosswise and remove to plate.
• Top each with a few slices of blue cheese butter. Let it melt on them for a minute before serving.
• Refrigerate any left over butter for another use (keeps up to 2 weeks, and is delicious in mashed potatoes or spread on a bagel).

GRILLED STEAK WITH BLUE CHEESE POTATOES

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.