Balsamic Rib Eye Steak With Bleu Cheese Sauce Recipes

RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE

Steps:

• Preheat the grill to a high heat or light your outdoor grill.
• Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
• Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
• Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
• Place the steaks on plates and spoon the sauce over the top.
• Take a bite. And the world at long last will make sense.

BALSAMIC RIB-EYE STEAK WITH BLEU CHEESE SAUCE

Steps:

• Combine 1st four ingredients in a ziploc bag or shallow pan.
• Add steaks to marinade.
• Marinate for 1-2 hours, turning steaks in marinade frequently.
• Grill steaks to desire doneness.
• I grill for 3-5 minutes on each side for medium-rare/medium doneness.
• While steaks are grilling, combine vinegar and bleu cheese to a creamy consistency.
• Serve sauce as a condiment to steaks.

BLUE CHEESE-AGED RIB-EYE STEAK

Steps:

• For the steaks: On a baking sheet, lay out a sheet of plastic wrap, then unfold a piece of cheesecloth on top. Place the steaks on the cheesecloth. Fold a thin layer of the cheesecloth over the steaks, then top with the blue cheese. Fold over the plastic wrap to secure the cheese on top. Refrigerate the wrapped steaks overnight.
• Let the steaks sit at room temperature for 20 minutes.
• Unwrap the steaks; reserve the blue cheese for the sauce. Pat the steaks dry with paper towels.
• Heat a cast-iron skillet over high heat. Season the steaks with salt and pepper on both sides. Once the skillet is hot, drizzle in the canola oil. Add the steaks and sear for 5 minutes on one side. Flip the steaks and cook for 2 minutes. Lower the heat to medium, then add the butter, thyme, rosemary and garlic. Use a spoon to baste the melted butter over the steaks as they cook. Cook for 3 to 4 more minutes for medium-rare doneness. Let rest on a plate for 5 minutes.
• For the blue cheese sauce: In a small saucepan over medium heat, melt the butter. Add the shallots and cook until golden brown, 2 to 3 minutes. Stir in the cream and Worcestershire sauce and cook for 1 minute more. Add the salt, pepper and reserved blue cheese and stir well. Just as the cheese begins to melt, remove from the heat. To serve, spoon the sauce over the steaks.

GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE

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.

RIB-EYES WITH WHISKEY BLUE CHEESE SAUCE AND MUSHROOMS

Steps:

• Place the steaks in a shallow dish.
• Rub the steaks well in oil on both sides, then season with salt and pepper.
• Let stand at room temperature for 1 hour (no less!).
• Melt butter in a heavy skillet over medium heat.
• Add in onion slices and garlic; sauté for about 3-4 minutes or until softened.
• Then add in sliced mushrooms and continue to cook until just tender (about 5 minutes).
• In another skillet heat a couple tablespoons oil over medium heat.
• Add in the steaks; fry to desired doneness (about 4-5 minutes per side for medium rare).
• Transfer the steaks to a plate and tent loosely with foil to keep warm.
• Add in the broth and whiskey or brandy to the same skillet that the steaks were fried; bring to a boil and scrape any browned bits from the bottom of the pan.
• Add in the mushroom mixture; bring to a boil and simmer until the liquid is thick enough to coat the spoon lightly (about 5-6 minutes).
• Add in 1 cup blue cheese; stir until the cheese melts (about 1 minute).
• Season the sauce with salt and pepper.
• Spoon the sauce over the steaks, then sprinkle with 1/4-1/3 cup crumbled blue cheese.

GRILLED RIB-EYE STEAK WITH BLUE CHEESE

Steps:

• For the blue cheese dressing, combine the heavy cream, cream cheese, sour cream, Gorgonzola, and scallions in a large bowl and gently crush together with a fork. Set aside.
• Preheat a charcoal grill until the coals are white. Rub both sides of the steak with 1 tablespoon (15ml) olive oil and season liberally with salt and pepper. Put the steak in the center of the grill and cook 6 to 7 minutes per side, turn 90-degrees once on each side. If the grill is too hot and the steak is cooking too fast, transfer the steak to indirect heat and cover. Remove the steaks from the grill and rest for about 10 minutes. Meanwhile, toss the arugula with the remaining olive oil and season with salt.
• Serve the steaks with the arugula and the blue cheese dressing.

RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE

Steps:

• Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
• Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.

SUNDAY RIB-EYE STEAKS WITH BLUE CHEESE BUTTER, MUSHROOMS AND SHERRY

Steps:

• Season the steaks with salt and pepper, then sprinkle with the onion powder and garlic powder.
• Heat a large skillet over high heat. Coat with a little oil, then add the steaks and cook on each side for 4 minutes or until seared. After the second flip, add the 2 tablespoons butter, the rosemary and garlic. Once the butter melts, tilt the skillet slightly to pool the liquid, then constantly spoon the butter over the steaks for 2 more minutes. Flip the steaks and baste again for 2 minutes. Remove the steaks from the skillet and let rest on a platter.
• Meanwhile, cook the mushrooms: Heat a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until golden, 4 to 5 minutes. Remove the skillet from the heat, add the sherry, then return to the heat and cook, scraping any browned bits from the bottom with a wooden spoon. Add the butter, swirl the skillet to coat, then season with salt and pepper. Set aside and keep warm.
• For the blue cheese butter: Mash the butter, blue cheese and parsley together with a fork in a small bowl until combined. Use right away or refrigerate for up to 2 weeks. Alternatively, you can fill small cookie cutters with the blue cheese butter and refrigerate until firm enough to unmold and take on a decorative shape. A leaf-shaped cutter would be pretty.
• Serve the mushrooms directly on top of the steaks. Or slice the steaks and serve the mushrooms in a side dish. Top each steak with a pat of the blue cheese butter, if desired.