Sirloin With Blue Cheese Butter Recipes

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.

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.

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.

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.

Steps:

• In a small bowl, combine blue cheese,butter,walnuts,parsley and 3/4 tsp rosemary; set aside. Shape into a 5 inches log; wrap in plastic wrap. Refrigerate 30 min or until firm.
• In a small food processor, combine garlic cloves,salt,pepper, and remaining rosemary. Cover and process until blended. Rub over both sides of steaks.
• Grill steaks, covered, over medium heat for 5-6 minutes on each side or until desired doneness (for medium rare a meat thermometer should read 145°F, medium 160°F, well done 170°F).
• Unwrap blue cheese butter, cut two 1/2 inch slices from log. Place one slice on each steak. Cover and refrigerate remaining butter for 1 week or freeze for three months and cut of a piece whenever you need it!

Steps:

• Combine Blue cheese, Ricotta cheese, mayonnaise, lemon juice, half-and-half, Worcestershire sauce and cayenne pepper in medium mixing bowl. Chill.
• Preheat grill or broiler. Grill sirloin steak to desired doneness; thinly slice. Serve with Blue cheese sauce.
• Note: Sauce can also be used as a dip for raw vegetables or chips or as salad dressing.