GRILLED RIB-EYE STEAK WITH BLUE CHEESE
Here I'm pairing a rich steak with a light, bright arugula salad. I'll give you tips on using a charcoal grill and show you how to make a delicious, versatile blue cheese dressing.
Provided by Jonathan Waxman
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
GRILLED FLAT IRON STEAK WITH BLUE CHEESE-CHIVE BUTTER
I made this up as a Valentine's Day dinner. The butter is what makes this dish.
Provided by Kristin
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 1h20m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 550.9 calories, Carbohydrate 3 g, Cholesterol 144.2 mg, Fat 43.9 g, Fiber 0.8 g, Protein 36.9 g, SaturatedFat 16.3 g, Sodium 331 mg, Sugar 0.1 g
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.
GRILLED RIB-EYE STEAK WITH BROWN BUTTER AND BLUE CHEESE
Steps:
- Remove the steaks from the refrigerator 30 minutes before grilling and let sit on a kitchen counter, loosely covered.
- Heat the grill to high. Set a cast-iron skillet large enough to hold both steaks on one side of the grill. Brush the steaks with canola oil and season very liberally with salt and pepper. Grill until well charred on the first side, 2 to 3 minutes; flip and grill until well charred on the second side, another 2 to 3 minutes. (The steaks should still be raw at the center at this point.) Transfer to a cutting board.
- Slice the steaks across the grain about 1 1/2-inches thick; don't separate the slices. Keeping the steak slices together, transfer the steaks to the skillet and top with the butter. Cover the grill and cook the steaks for 5 minutes for medium rare. Transfer the skillet to a trivet.
- Arrange the steak slices on a platter so that the interior of the slices is facing up. Top each slice with some blue cheese. Pour the hot brown butter from the skillet over the steak. Serve immediately.
GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE
The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. But there are times when you want an extra shot of flavor. Some good crumbled blue cheese sprinkled on the hot steak so it melts over the top does just that, especially when you spike it with hot sauce and butter. I like to use a combination of direct and indirect heat when grilling a bone-in piece of meat; it allows a crust to form but not burn while keeping the meat juicy inside. But you know your grill best, so let your instinct guide you as to where to move the steaks and when you think they are done. And if blue cheese isn't your thing, follow the grilling directions here but leave your meat bare except for the salt and pepper. If you start with good meat, you will never go wrong.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
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.
GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE
Steps:
- Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
- Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
- For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
- Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.
GRILLED FILET MIGNON WITH BLUE CHEESE BUTTER
Grilled filet mignon with blue cheese butter.
Provided by Frozen Meals
Categories Filet Mignon
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Mash butter, blue cheese, and thyme together in a small bowl until well combined. Season with salt and pepper. Cover and refrigerate for 30 minutes.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Brush steaks with oil and season with salt and pepper.
- Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Transfer steaks to a platter and top with some of the butter mixture. Let them rest for 5 minutes before serving.
Nutrition Facts : Calories 474.4 calories, Carbohydrate 0.7 g, Cholesterol 156.8 mg, Fat 36.7 g, Fiber 0.3 g, Protein 34.4 g, SaturatedFat 19.7 g, Sodium 348.4 mg, Sugar 0.1 g
GRILLED SIRLOIN STEAKS WITH BLUE CHEESE-WALNUT BUTTER
Categories Garlic Low Carb Blue Cheese Steak Walnut Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 9
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.
GRILLED BLUE CHEESESTEAK
The creamy tang of blue cheese works surprisingly well with grilled sirloin. Blend crumbled cheese with garlic and other ingredients for this deceptively simple sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. In small bowl, mix cheese, mayonnaise, Worcestershire sauce and garlic until blended; set aside.
- Place steak on grill. Cover grill; cook over medium-high heat 15 to 20 minutes, turning once, until desired doneness. Remove steak from grill.
- Spoon cheese mixture over steak; let stand 1 to 2 minutes or until cheese is slightly melted. Cut steak into pieces to serve.
Nutrition Facts : Calories 220, Carbohydrate 1 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 0 g, TransFat 0 g
GRILLED STEAK WITH BLUE CHEESE POTATOES
In this meat-and-potatoes dish, everything is grilled at the same time; the steak is first marinated for added flavor, and the potatoes are boiled so they will be fluffy and tender inside their crisp grilled exteriors. Blue cheese is a classic steakhouse offering; place it on the potatoes as soon as they come off the grill, so the cheese will begin to melt.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.
- Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
- Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.
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- Combine olive oil, 2 teaspoons parsley, and garlic in 8x8x2-inch glass dish. Sprinkle steaks with salt and pepper. Add steaks to dish and turn to coat. Marinate steaks 30 minutes or cover and chill up to 1 day.
- Mix cream cheese, blue cheese, chiles, shallot, vinegar, and remaining 1 teaspoon parsley in medium bowl. Season blue cheese topping to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Place steaks on grill rack (some marinade should still cling to meat). Cook 5 minutes. Turn steaks over. Divide blue cheese topping among steaks. Grill until topping softens and steaks are medium-rare, about 5 minutes longer.
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- Place butter, blue cheese, garlic powder, salt, and black pepper in a bowl. Mash butter together with the back of a fork. Transfer butter to a sheet of plastic wrap. Roll plastic wrap around butter to create a cylinder, twisting the ends of the plastic. Refrigerate for at least two hours.
- Remove steaks from refrigerator while the grill is prepped. Rub kosher salt into both sides of steak and rest on the counter, lightly covered.
- Set up the grill with two zones: direct and indirect cooking. Heat grill to approximately 500 degrees. Oil grates prior to putting the steak on the grill.
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