Well Done Steak With Blue Cheese Compound Butter Food

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).

STEAK WITH BLUE CHEESE POTATOES

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.

OVEN GRILLED PAN SEARED STEAK WITH BLUE CHEESE COMPOUND BUTTER

Steps:

• In a medium sized bowl combine the butter and blue cheese
• Using a fork, mash the blue cheese into the butter until all is incorporated.. leaving chunks is ok
• Spoon butter into a big pile on a foot long piece of plastic wrap
• Fold the plastic wrap in half with the butter in the 'crease' and using your hand mold the butter into the shape of short, fat log
• Pull the plastic wrap (gently) tightly in towards you to compact the butter into the log shape further
• Roll the log up into the plastic wrap and twist the ends.. refrigerate immediately and for at least 3 hours before using.. the longer the better
• Remove your steak from the refrigerator 30 minutes before you plan on cooking
• Rub both sides of the meat with the olive oil and then generously salt and pepper both sides I do not put a measurement on this part as everyone has different dietary needs and taste preferences.. I will say that I heavily coat mine on both sides so where I can barely see the steak.. but that's just me
• After 30 minutes, pre-heat the oven to 450 degrees and grab your grill pan or a heavy skillet large enough to hold both steaks. If you are not using cast iron, make sure your skillet will withstand 450 degrees as it will be transferred to the oven
• Turn your oven burner (the large one) up to High,add your pan and let it come to full temperature
• Add your steaks to your pan and sear for 2 minutes on each side
• After the four minutes are done, transfer your pan to the oven and cook for an additional four minutes. This will give medium cooked steaks.. if you like your steaks a bit less done, remove a minute sooner and if you like your steaks a bit more done, keep in the oven for an extra minute
• After the cook time is done, remove the pan and remove your steaks to a plate - cover loosely with tin foil and let sit for 10 minutes
• Remove the Blue Cheese Compound Butter and unwrap .. slice into 1/4 inch medallions and add to the top of the steak.. let melt and enjoy!!

STEAK WITH BLUE CHEESE COMPOUND BUTTER

Steps:

• To make the blue cheese compound butter place all of the ingredients in a mixing bowl then use a spatula to fold everything together until evenly combined. Transfer the mixture to plastic wrap or parchment paper then shape into a log and roll to 1 1/2 inches in diameter, twisting the ends to close. Place in the refrigerator to firm up.
• Heat a large skillet, preferably cast iron, over medium-high, then add the oil. Season the steak generously with salt and pepper. As soon as the oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature reaches your desired doneness. (For medium-rare, your steak should reach an internal temperature of 125°-130°.)
• Transfer the steak to a cutting board. Place 1-2 slices of compound butter on top. Let rest, with the butter for about 5 minutes before serving.

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.

RIB EYE STEAK WITH BLUE CHEESE COMPOUND BUTTER AND CRISPY ONION STRINGS RECIPE BY TASTY

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!

COMPOUND BUTTER FOR STEAK

Steps:

• Place butter, onions, garlic, chives, parsley, black pepper, and salt in a bowl and mix to combine.
• To use, place a small scoop of compound butter on cooked steak.