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.
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).
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
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.
STEAKS WITH BLUE CHEESE BUTTER
Yummy grilled steak with blue cheese butter. If you like blue cheese and steak, you'll like this. Posted from a recipe book I received from NELady in the cookbook swap March 2009, Better Homes & Gardens Phase 1 Low Carb Recipes. I did use sirloin, since that is what I had. I'm sure it would be better with the porterhouse or T-bone, but I was avoiding the extra fat in those cuts! I also seasoned my steaks like Recipe #341080 341080. Prep time does not include preparing the grill.
Provided by breezermom
Categories Steak
Time 28m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine the butter, blue cheese, parsley, basil and garlic. Set aside.
- Grill the meat on the rack of an uncovered grill directly over medium coals to desired doneness, turning once. Allow 18 to 21 minutes for medium rare, or 22 to 25 minutes for medium.
- Cut the meat into serving size pieces, if desired. Sprinkle with salt and pepper; top with blue cheese butter.
- If you season the meat ahead of time, skip the salt and pepper after cooking.
Nutrition Facts : Calories 529.1, Fat 55.8, SaturatedFat 35.5, Cholesterol 147.3, Sodium 877.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.2, Protein 7.9
FLANK STEAK WITH CILANTRO & BLUE CHEESE BUTTER
I love the combination of the sweet citrus marinade and the strong tang of the blue cheese butter. And my kids just love flank steak. -Gwen Wedel, Augusta, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a shallow dish, combine the first five ingredients. Add steak; turn to coat. Cover and refrigerate 2-4 hours., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let steak stand 5 minutes before thinly slicing across the grain., In a small bowl, beat blue cheese butter ingredients until blended. Serve steak with butter.
Nutrition Facts : Calories 283 calories, Fat 19g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 302mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.
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.
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STEAKS WITH BLUE CHEESE BUTTER | LODGE CAST IRON
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Servings 2Category Meat Recipes Entrée Recipes
- Cream the butter in small bowl, then add the blue cheese, Worcestershire, salt, and pepper, and cream again until smooth. Using a 12-inch piece of plastic wrap, spoon out the butter mixture and roll it up like a log, twisting the ends. Freeze the butter until firm*.
- Bring the steaks to room temperature. Preheat the oven to 350 degrees Fahrenheit. Gradually heat a cast iron skillet, then carefully brush the pan with oil.
- Season the steaks to taste on both sides with salt and pepper. Carefully place the steaks on the hot skillet and sear for 2 minutes per side.
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- Scoop the mixture onto some plastic wrap on a flat surface. Roll up the blue cheese butter in the plastic wrap, pressing and forming it into a log.
- Chill for at least a couple of hours before serving. This will keep in the fridge for the life of the blue cheese (check the expiration date) or can be frozen.
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