Blue Cheese Butter For Steak Recipes

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.

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.

STEAKS WITH BLUE CHEESE BUTTER

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.

BLUE CHEESE BUTTER FOR STEAK

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.

GRILLED FLAT IRON STEAK WITH BLUE CHEESE-CHIVE BUTTER

Steps:

• Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
• Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.

FLANK STEAK WITH CILANTRO & BLUE CHEESE BUTTER

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.

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).