Chicago Style Steak With Blue Cheese Butter Recipes

CHICAGO-STYLE STEAK WITH BLUE CHEESE BUTTER

Steps:

• Pour marinade into large resealable plastic bag. Add steaks; turn to coat. Seal bag. Refrigerate 30 min. to marinate.
• Meanwhile, mix butter, cheese and onion until well blended; cover. Refrigerate until ready to use.
• Preheat grill to medium heat. Remove steaks from marinade; discard marinade. Grill steaks, uncovered, 10 to 12 min. for medium-rare to medium doneness, turning occasionally. Remove steaks from grill. Remove bones; cut steak into thin slices. Top with the butter mixture.

CHICAGO-STYLE STEAK WITH BLEU CHEESE BUTTER

Steps:

• Lay steak portions in a marinating container or a zippered plastic bag.
• Splash several dashes of the marinade into the bag; zip the bag shut and smoush the bag to spread the marinade around.
• Allow steaks to marinate for at least 30 minutes (longer is even better).
• At the end of the marinating time: either grill the meat or brown in a large HOT frying pan with 2 T. butter or oil.
• Cook uncovered for four to five minutes; drizzle marinade over meat, flip meat over; continue cooking for another three to four minutes.
• Meanwhile, in a small bowl, mix the butter, cheese and onion; set aside.
• When meat has attained perfection, swirl the pan juices around, remove the meat to a serving platter; drizzle pan juices over the meat.
• Spoon one-fourth of the bleu-butter over each portion; serve immediately.
• SERVE WITH: spinach salad with warm bacon dressing, buttered green beans, and sweet potato slices baked with honey and olive oil!
• p e r f e c t i o n h a s b e e n a c h i e v e d!

FOODCHANNEL EDITOR

Steps:

• 1 POUR marinade into large resealable plastic bag. Add steaks; turn to coat. Seal bag. Refrigerate 30 minutes to marinate. 2 MEANWHILE, mix butter, cheese and onion until well blended; cover. Refrigerate until ready to use. 3 PREHEAT grill to medium heat. Remove steaks from marinade; discard marinade. Grill steaks, uncovered, 10 to 12 minutes for medium-rare to medium doneness, turning occasionally. Remove steaks from grill. Remove bones; cut steak into thin slices. Top with the butter mixture.

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).

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.

SAVORY GRILLED STEAK WITH BLEU CHEESE GARLIC BUTTER

Steps:

• Bleu Cheese Garlic butter: Add butter,garlic, thyme, and seasoning to food processor or blender and puree.
• Add Bleu Cheese and puree.
• Set aside and refrigerate.
• Steak: Mix seasoned salt, garlic,pepper, and soy sauce to create marinade.
• Place steaks and marinade in a large dish and marinate for 10 minutes, turning once.
• Discard marinade.
• Spray grill with cooking spray and grill steaks for@ 6 minutes on each side for medium.
• When fresh off the grill,serve each steak with a TBL.
• of Bleu Cheese Garlic Butter on top.

BLUE CHEESE STEAK

Steps:

• Fire up your frying pan to high heat, or get the grill ready.
• Sprinkle steaks with salt and pepper to taste.
• Toss a dab of butter in the pan (or a spritz of oil).
• Place steaks on the hot pan; grill 3 minutes; turn.
• Scatter bleu cheese crumbles over steak while grilling for another 3 minutes.
• Remove meat from heat, let stand a few minutes.
• Serve with oven-roasted potato wedges or whole baked potatoes.
• OPTIONAL: Serve with MORE bleu cheese or bleu cheese salad dressing.

RIB EYE STEAK WITH BLUE CHEESE COMPOUND BUTTER AND CRISPY ONION STRINGS RECIPE BY TASTY

Steps:

• Make the compound butter: In a medium bowl, mix together the butter, blue cheese, chives, salt, and pepper until well combined.
• Transfer the butter to a piece of plastic wrap and roll into a log. Refrigerate for at least 1 hour, or until ready to use.
• Make the fried onions: In a shallow bowl, combine the onions and buttermilk and let sit at room temperature for 1 hour.
• In a medium bowl, whisk together the flour, paprika, salt, and pepper. Dip the buttermilk-coated onions into the flour mixture, shaking off any excess.
• Fill a large skillet with high sides with the canola oil. Heat the oil over medium-high heat until it reaches 375˚F (190˚C). Once the oil is hot, add the onions in batches and fry for 3 minutes, until golden brown. Transfer the onions to a wire rack to drain and season with salt.
• Generously season the steaks all over with salt and pepper.
• Add the olive oil to a large cast-iron or stainless-steel pan over high heat. Once the oil begins to shimmer, add the steaks and cook, without disturbing, until a brown crust forms, about 7 minutes. Flip the steaks and continue to cook for 7 minutes more, until the steak is browned on both sides. Sear the sides of the steak to render any fat. Add the butter and thyme to the pan. Tilt the pan toward you and baste the steaks with the melted butter for 2 minutes, until the internal temperature reaches 135°F (60°C) for medium rare.
• Serve the steak with the crispy onions and blue cheese compound butter.
• Enjoy!