Citizen Steak With Blue Cheese Ice Cream Recipes

Steps:

• Preheat oven to 400 degrees. Cut each steak in half; season with salt and pepper.
• Heat a large ovenproof skillet over medium-high heat; add olive oil. Add steaks and cook, turning once, until crisp and brown, about 2 minutes per side. Transfer skillet to oven and continue cooking until medium-rare, 6 to 8 minutes. Transfer steaks to a cutting board and let rest 5 minutes.
• Place each steak on a plate. Divide arugula evenly between the 4 plates; drizzle with lemon juice, extra-virgin olive oil, and sprinkle with fleur de sel. Divide pecans evenly among the 4 plates; top pecans with a small scoop of blue cheese ice cream. Serve immediately with onion rings.

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.

Steps:

• Cook the half and half over medium-low heat with the peppercorns until hot to the touch. Put about 2/3 of the crumbled cheese into a mixing bowl, and pour the hot half and half through a strainer over the cheese, add the sugar and lemon juice and whisk until all the chunks (cheese, sugar) are dissolved. Chill overnight, or at least four hours.
• Before spinning in your machine, mix in the reserved chunks of bleu cheese. Spin according to manufacturers instructions, and then serve it to your friends but don't tell them what flavor it is.

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.

Steps:

• Place all ingredients in the jar of a blender and puree until smooth. Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. Transfer ice cream to freezer until firm or up to 3 days.