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.
STEAK WITH BLUE CHEESE BUTTER
Another delicious steak with a butter topping for your next grilling. Use the left over butter on hot cooked vegetables.
Provided by Karen From Colorado
Categories Steak
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
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).
MARINATED FLANK STEAK WITH BLUE CHEESE SAUCE
Steps:
- Place the steak pieces between 2 pieces of plastic wrap or parchment and pound to 1/4- inch thickness. Cut into 4 equal pieces, diagonally, against the grain.
- In a small bowl, whisk together 1 tablespoon of the olive oil, balsamic vinegar, sugar and garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature, or 1 hour in the refrigerator.
- In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside.
- Spray a large grill pan with cooking spray and preheat over medium-high heat. Cut the onion into 1/4-inch rounds brush both sides with the remaining tablespoon of oil and grill 6 minutes per side. Separate into rings and set aside.
- Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in the grill pan over medium-high heat for about 3 minutes per side for medium rare.
- Arrange 3 radicchio leaves and a pile of onions on each serving plate. Top with a piece of steak. Drizzle with blue cheese sauce and top with a sprinkling of parsley.
STEAK BITES WITH SPICY BLUE CHEESE CREAM
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Heat a heavy-bottomed skillet over medium-high heat.
- Toss together the steak, melted butter and steak seasoning in a bowl. Add to the skillet and cook until nicely seared on all sides, 4 to 5 minutes total. Remove the steak bites to a plate to rest and return the skillet to the heat.
- Lower the heat to medium and add the remaining 2 tablespoons butter to the skillet. Stir in the rosemary, garlic and a pinch of salt. Cook for 1 minute, until the garlic is heated through and no longer raw. Add the cream and bring it to the boil. Reduce the heat to low and simmer, then stir in the blue cheese, horseradish, 1 tablespoon of the chives and black pepper to taste. Transfer to a serving bowl.
- Place the steak bites on a platter with toothpicks, with the sauce on the side. Garnish the plater with the remaining chives before serving.
WELL-DONE STEAK WITH BLUE CHEESE COMPOUND BUTTER
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
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.
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.
STEAKHOUSE STEAKS
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
- Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
- Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
- Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
- Yield: 4 servings
BLUE CHEESE-CRUSTED SIRLOIN STEAKS
My wife adores this steak-and me when I fix it for her. She thinks it's the ideal dish for Friday night after a long workweek. -Michael Rouse, Minot, North Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large broil-safe skillet, heat 1 tablespoon butter over medium heat; saute onion until tender. Transfer to a bowl; stir in cheese and bread crumbs., Cut steak into 4 pieces; sprinkle with salt and pepper. In same pan, heat remaining butter over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-5 minutes per side. , Spread onion mixture over steaks. Broil 4-6 in. from heat until lightly browned, 2-3 minutes.
Nutrition Facts : Calories 326 calories, Fat 16g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 726mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
BLUE-CHEESE STEAK AND ENDIVE SALAD FOR TWO
Why fuss with reservations when you can have your own bistro night at home? Hanger steaks are readily available, quick cooking and full of flavor. In this recipe, the steaks are seared, then slathered in blue cheese butter and served alongside an endive and radish salad dressed in a citrus vinaigrette, a perfect complement to the rich steak. This very special dinner comes together in about 30 minutes. If you'd like, toss baby potatoes with a little olive oil, salt and pepper and pop them into the oven to roast while you prepare the steak and salad.
Provided by Colu Henry
Categories dinner, steaks and chops, vegetables, main course
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- In a small bowl, stir together butter, blue cheese and shallot, and set aside.
- Season steaks well with salt and pepper on both sides and set aside.
- Meanwhile, assemble your salad: In a large bowl, gently toss together the endive leaves, radishes and fennel. In a small bowl, whisk together the white-wine vinegar, orange zest, olive oil, parsley leaves, chives and tarragon, season to taste with salt and pepper and set aside.
- Heat a large cast-iron pan over medium-high heat until very hot, 2 to 3 minutes. Add the canola oil. When it shimmers, add the hanger steak and let it cook, undisturbed, until it begins to crisp and brown on one side, 3 to 4 minutes. Flip and finish cooking about 3 minutes more or until a meat thermometer inserted in the thickest part reads 130 degrees for medium-rare.
- Move the steak to a cutting board, and spread with 2 tablespoons or so of the blue cheese butter and let rest 5 to 7 minutes. Slice steaks against the grain and finish with flaky salt, if desired. Plate the steak and serve with the salad alongside, spooning the dressing on top of the salad.
Nutrition Facts : @context http, Calories 816, UnsaturatedFat 35 grams, Carbohydrate 7 grams, Fat 69 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 29 grams, Sodium 884 milligrams, Sugar 2 grams, TransFat 2 grams
BLUE CHEESE T-BONE STEAKS
Make and share this Blue Cheese T-Bone Steaks recipe from Food.com.
Provided by ShortyBond
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place T-Bone steaks in a shallow pan and cover with marinade. Let sit at least 30 minutes, but up to 8 hours.
- Preheat Broiler.
- Heat grill and grill steaks for 5-6 minutes. Turn and repeat on other side.
- Place stakes on baking sheet. Sprinkle blue cheese on each steak generously.
- Broil 2-3 minutes or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 100.1, Fat 8.2, SaturatedFat 5.3, Cholesterol 21.3, Sodium 395.5, Carbohydrate 0.7, Sugar 0.1, Protein 6.1
TENDERLOIN OF BEEF WITH BLUE CHEESE AND HERB CRUST
Simple and elegant, this dish is a sure winner. Whether serving an intimate dinner for two or a number of guests, the delicious flavors of madiera and blue cheese are a perfect choice with the beef tenderloin. Serve with Potato Gratin and Pan Steamed Lemon Asparagus for an unbeatable combination.
Provided by Stinkerbell
Categories Steak
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the butter and the flour together.
- Bring the beef broth and madiera to a boil.
- Whisk in the butter and flour mixture until completely dissolved.
- Simmer for about 15 to 20 minutes, until the liquid is thickened and reduced by half.
- While the sauce is simmering, preheat the oven to 350*F.
- Spray the rack of a roasting pan with nonstick spray and place in the pan.
- Slice the tenderloin into 6 portions that are approximately 3 inched in diameter and 1 1/2 inches thick.
- Tie butcher's twine around the beef medallions so they maintain their shape while cooking if desired.
- Combine the breadcrumbs, blue cheese, parsley, chives and pepper to form a paste.
- Heat the olive oil in a nonstick skillet over high heat.
- Sear the medallions until just browned, 2 to 3 minutes on each side.
- Arrange the medallions in a roasting pan.
- Coat the top side of each medallion with 3 TBs of the blue cheese and herb crust.
- Roast until the crust is golden brown and the meat is cooked as desired, about 6 to 8 minutes for medium rare, depending on the size of the medallions.
- If butchers twine was used, be sure to remove it.
- Serve the medallions on a pool of the warm madiera sauce.
GARLICKY BLUE CHEESE STEAK
Deliciously grilled steak topped with both garlic and blue cheese butter! This recipe was made in a Panasonic CIO.
Provided by Arizona Desert Flower
Categories Trusted Brands: Recipes and Tips Panasonic
Time 24m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
- Mix butter and blue cheese together in a mixing bowl. Refrigerate until ready to use.
- Season steak pieces on one side with salt and pepper. Flip and add 3 drops liquid smoke, salt, and pepper to each piece of steak.
- Place steak pieces on the grill pan. Close oven and set timer for 6 minutes. Flip steak pieces after 3 minutes and spread minced garlic evenly on top. Press "Start" again to continue cooking.
- Allow steaks to rest for a few minutes before transferring to a serving plate. Garnish with blue cheese butter mixture.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 1.7 g, Cholesterol 154.6 mg, Fat 37.4 g, Fiber 0.1 g, Protein 42.9 g, SaturatedFat 19.1 g, Sodium 441.9 mg, Sugar 0.1 g
HERBED BEEF TENDERLOIN STEAKS
When winter weather doesn't allow for grilling outdoors, bake your steaks instead! Bread crumbs and seasonings seal in the meat's juices with wonderful results. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine bread crumbs and seasonings. Rub on both sides of steaks. Place steaks in an ungreased 13x9-in. baking pan. , Bake, uncovered, at 425° for 25-28 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Fat 11 g fat (4 g saturated fat), Cholesterol 72 mg cholesterol, Sodium 333 mg sodium, Carbohydrate 3 g carbohydrate, Fiber trace fiber, Protein 24 g protein.
BEEF STEAKS WITH BLUE CHEESE
My guests often ask for this winning recipe and are surprised at how simple it is to prepare.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.
Nutrition Facts : Calories 686 calories, Fat 42g fat (20g saturated fat), Cholesterol 155mg cholesterol, Sodium 649mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 58g protein.
BLUE CHEESE BUTTER FOR STEAKS
Throw away the A-1! This is delicious on steaks, grilled burgers, veggies and baked potatoes. It lasts a while in the fridge so if you have extra don't toss it. A hand potato masher is a quick and easy way to combine the ingredients.
Provided by Chumleyathome
Categories Very Low Carbs
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a bowl. Serve on top of the steaks.
- Refrigerate leftover in an airtight container in the fridge.
Nutrition Facts : Calories 305.7, Fat 31.1, SaturatedFat 19.9, Cholesterol 82.2, Sodium 559.1, Carbohydrate 1.2, Sugar 0.2, Protein 6.4
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.
BLUE CHEESE BUTTER FOR STEAK
Easy and very yummy Gorgonzola butter. Ideal for serving with a nice juicy steak. You can use any soft blue cheese for this that you fancy.
Provided by Jan-Luvs2Cook
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
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.
HERBED FLANK STEAK WITH DIJON MUSTARD
Make and share this Herbed Flank Steak With Dijon Mustard recipe from Food.com.
Provided by dicentra
Categories Meat
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix together mustard, wine, olive oil, garlic, shallot, basil, oregano, thyme, salt and pepper.
- Rub this mixture all over the steak.
- Cover with plastic wrap and refrigerate for 1-3 hours.
- Prepare hot grill. Remove steak from marinade, removing as much as possible back into pan.
- Grill 5-7 minutes. Let stand 5 minutes before cutting thin slices against the grain.
Nutrition Facts : Calories 385.2, Fat 20.6, SaturatedFat 7.2, Cholesterol 77.5, Sodium 802.8, Carbohydrate 5.2, Fiber 0.7, Sugar 0.5, Protein 41.3
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