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 RIBEYE WITH GARLIC BLUE CHEESE MUSTARD SAUCE
This simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally., Meanwhile, rub meat with olive oil; sprinkle with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining blue cheese.
Nutrition Facts : Calories 547 calories, Fat 39g fat (17g saturated fat), Cholesterol 138mg cholesterol, Sodium 1088mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.
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
GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE
The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. But there are times when you want an extra shot of flavor. Some good crumbled blue cheese sprinkled on the hot steak so it melts over the top does just that, especially when you spike it with hot sauce and butter. I like to use a combination of direct and indirect heat when grilling a bone-in piece of meat; it allows a crust to form but not burn while keeping the meat juicy inside. But you know your grill best, so let your instinct guide you as to where to move the steaks and when you think they are done. And if blue cheese isn't your thing, follow the grilling directions here but leave your meat bare except for the salt and pepper. If you start with good meat, you will never go wrong.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
- Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
- Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
- Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.
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 FLANK STEAK WITH SAVORY SECRET SAUCE
Steps:
- Place a medium saute pan over medium-low heat. Add the butter and olive oil. Once the butter has melted, add the anchovies and saute until they start to break down, about 1 minute. Add the oregano, crushed red pepper and garlic and saute for 2 to 3 minutes to allow the anchovies to completely break down and the garlic to cook. Take the pan off the heat and allow to cool for 2 to 3 minutes. Stir in the lemon juice and parsley. Taste and season with salt and pepper if desired.
- Heat a grill or grill pan to medium-high heat. Season both sides of the flank steak with a generous amount of salt and pepper. Brush the grill grates or grill pan with the canola oil. Grill the steak for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes before slicing. Slice and top with the sauce.
GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE
Steps:
- Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
- Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
- For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
- Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.
CHICAGO-STYLE STEAK WITH BLEU CHEESE BUTTER
My hubby LOVES bleu cheese, so as soon as I saw this in a little booklet about the Midwest, I knew he'd enjoy steak prepared like this! The original recipe called for 1/2 C. A1 Steak sauce for marinating, but since I didn't have any, I made up my own marinade. I offer here the excellent results.
Provided by Debber
Categories Steak
Time 20m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Lay steak portions in a marinating container or a zippered plastic bag.
- Splash several dashes of the marinade into the bag; zip the bag shut and smoush the bag to spread the marinade around.
- Allow steaks to marinate for at least 30 minutes (longer is even better).
- At the end of the marinating time: either grill the meat or brown in a large HOT frying pan with 2 T. butter or oil.
- Cook uncovered for four to five minutes; drizzle marinade over meat, flip meat over; continue cooking for another three to four minutes.
- Meanwhile, in a small bowl, mix the butter, cheese and onion; set aside.
- When meat has attained perfection, swirl the pan juices around, remove the meat to a serving platter; drizzle pan juices over the meat.
- Spoon one-fourth of the bleu-butter over each portion; serve immediately.
- SERVE WITH: spinach salad with warm bacon dressing, buttered green beans, and sweet potato slices baked with honey and olive oil!
- p e r f e c t i o n h a s b e e n a c h i e v e d!
Nutrition Facts : Calories 1290.3, Fat 84.3, SaturatedFat 35.6, Cholesterol 474.4, Sodium 426.9, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 124.5
GRILLED RIBEYES WITH BLUE CHEESE BUTTER
Fire up the grill for steaks that just melt in your mouth. They're garlic infused, and the grill flavor is off the charts. With this recipe on hand, weeknight menus sizzle! -Jim Moody, Wichita, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cut slits into each steak; insert garlic slices. Brush with oil and sprinkle with salt, cayenne and pepper., Grill, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Combine blue cheese and butter. Serve with steaks.
Nutrition Facts : Calories 766 calories, Fat 60g fat (24g saturated fat), Cholesterol 189mg cholesterol, Sodium 567mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 52g protein.
SAVORY GRILLED CHEESE
A fast homemade herb butter gives these yummy sandwiches wonderful flavor.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the butter, parsley, oregano and garlic powder. Cover and refrigerate 2 tablespoons for Herbed Chicken Stir-Fry (recipe also in Recipe Finder) or save for another use. Place cheese on four slices of bread; top with remaining bread. Spread outside of each sandwich with remaining butter mixture., In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted.
Nutrition Facts :
GRILLED STEAK WITH ROASTED GARLIC AND HERBS
A steak that garlic lovers are gonna want often. Spread the garlic on slices of crusty bread to go with your dinner as well.
Provided by Karen From Colorado
Categories Steak
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 7
Steps:
- Remove papery outer layers from garlic bulbs, leaving individual cloves attached to the bulbs.
- Cut off about 1/2 inch from the top of each bulb and throw away.
- Place garlic in the center of a double layer of foil.
- Fold foil up around garlic to form a shallow bowl.
- Sprinkle garlic with basil and rosemary.
- Drizzle with oil.
- Completely enclose garlic in the foil, twisting ends of foil on top.
- Grill foil packet over medium coals for 30 minutes or until cloves are soft.
- Remove bulbs from foil, reserving herb and oil mixture.
- Let cool slightly.
- Meanwhile, season steaks with the salt and pepper and grill until desired doneness alongside the garlic packets.
- To serve, cut steak into servings.
- Carefully squeeze pulp from garlic cloves onto steaks.
- Mash pulp slightly with a fork.
- Drizzle herb-oil mixture over steaks and garlic.
Nutrition Facts : Calories 309.5, Fat 20.9, SaturatedFat 6, Cholesterol 68.8, Sodium 439.9, Carbohydrate 7.2, Fiber 0.7, Sugar 0.2, Protein 22.7
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 STEAK WITH BUTTER
In summer, Canadians love to indulge in fresh, simply prepared, grilled steaks. Bring the sizzling steaks to the table and this simple butter can be placed on top to melt. It will accent the flavors of the meat, making each bite rich and delectable.
Provided by Chef mariajane
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine butter with shallots, garlic, parsley, chives and tarragon until well blended. Spoon butter onto a sheet of plastic wrap and roll into a log about 1-inch in diameter.
- Twist ends to enclose completely. Refrigerate until firm, at least 1 hour and up to 2 weeks.
- Prehaet grill or grill pan over high heat (preheat oven to 350F if indoors).
- Let steaks come to room temperature for about 30 minutes before cooking. Sprinkle steaks with salt and pepper and drizzle with olive oil,. Sear steaks until browned, about 3 minutes per side.
- Move to indirect heat or the oven.
- Cook until desired doneness, about 5 minutes for medium rare. Let rest for 5 minutes.
- Serve on a warmed plate with a 1/2 -inch slice of butter on each steak.
- TIP: Store extra butter in the refrigerator. Stir it into cooked hot potatoes, pasta or rice to add flavor. It also works over grilled fish, pork, veal, chicken and lamb.
Nutrition Facts : Calories 277, Fat 29.9, SaturatedFat 15.5, Cholesterol 61, Sodium 1910.9, Carbohydrate 3.2, Fiber 0.5, Sugar 0.1, Protein 0.8
SIRLOIN WITH BLUE CHEESE BUTTER
Few meats are as mouthwatering as a juicy, grilled steak. And when you top a tender sirloin with a savory blue cheese and walnut butter, it's mouthwatering and memorable.-Sharon Johnson, Minneapolis, Minnesota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the blue cheese, butter, walnuts, parsley and 3/4 teaspoon rosemary. Shape into a 5-in. log; wrap and refrigerate until firm, 30 minutes., In a small food processor, combine the garlic cloves, salt, pepper and remaining rosemary. Cover and process until blended. Rub over both sides of steaks. , Grill steaks, covered, over medium heat or broil 4-6 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Unwrap blue cheese butter; cut two 1/2-in.-slices from log. Place one slice on each steak. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.
Nutrition Facts : Calories 319 calories, Fat 16g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 354mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 39g protein.
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