Grilled Steak With Garlicky Blue Cheese Butter 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.

GRILLED STEAK WITH GARLICKY BLUE CHEESE BUTTER

Steps:

• 1. Remove steaks from fridge about 30 minutes prior to grilling; brush olive oil over steaks and season to your liking. I used kosher salt, black pepper and Everglades All Purpose seasoning.
• 2. Using a hand mixer, combine all ingredients for blue cheese butter; beat at medium speed until creamy. Spoon into small container with lid or cover with plastic wrap until ready to use.
• 3. Grill steaks to desired doneness (4 to 5 mins on each side for medium rare); spread about a tablespoon of blue cheese butter over hot steaks and serve.
• 4. Photo is the Garlic Spread I used to make my Blue Cheese Butter. I found this spread in the bakery section of the grocery store where the fresh bread are located. Leftover Blue Cheese butter will keep well in refrigerator. This butter would be good on a baked potato too.

GRILLED RIBEYES WITH BLUE CHEESE BUTTER

Steps:

• Cut slits into each steak; insert garlic slices. Brush with oil and sprinkle with salt, cayenne and pepper., Grill, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Combine blue cheese and butter. Serve with steaks.

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.

GARLICKY BLUE CHEESE STEAK

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.

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.

GRILLED FLAT IRON STEAK WITH BLUE CHEESE BUTTER AND GRILLED GRAPES

Steps:

• In a resealable plastic bag combine garlic, rosemary, oregano, kosher salt, black pepper and olive oil. Place the steak in the bag and massage bag to mix ingredients and distribute into the steak. Squeeze the excess air from the bag and seal. Marinate for at least 30 minutes at room temperature.
• Preheat grill or grill pan to medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess and discard the remaining marinade. Cook the steak on the preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Allow the steak to rest in a warm place for 5 minutes before slicing thinly across the grain.
• While steak is grilling place grape clusters on hot grill; cook 4 to 5 minutes or until the grapes begin to char and soften, turning occasionally.
• In a small bowl mash together the butter, blue cheese, chives, 1/8 teaspoon of black peppe and salt; set aside.
• Serve rested steak with a dollop of blue cheese butter alongside grilled grapes.

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).

GRILLED FILET MIGNON WITH BLUE CHEESE BUTTER

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.

GRILLED RIBEYE WITH GARLIC BLUE CHEESE MUSTARD SAUCE

Steps:

• In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally., Meanwhile, rub meat with olive oil; sprinkle with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining blue cheese.

SIRLOIN STEAK WITH GARLIC BUTTER

Steps:

• Preheat an outdoor grill for high heat.
• In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
• Sprinkle both sides of each steak with salt and pepper.
• Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

GRILLED STEAK WITH BUTTER

Steps:

• In a bowl, combine butter with shallots, garlic, parsley, chives and tarragon until well blended. Spoon butter onto a sheet of plastic wrap and roll into a log about 1-inch in diameter.
• Twist ends to enclose completely. Refrigerate until firm, at least 1 hour and up to 2 weeks.
• Prehaet grill or grill pan over high heat (preheat oven to 350F if indoors).
• Let steaks come to room temperature for about 30 minutes before cooking. Sprinkle steaks with salt and pepper and drizzle with olive oil,. Sear steaks until browned, about 3 minutes per side.
• Move to indirect heat or the oven.
• Cook until desired doneness, about 5 minutes for medium rare. Let rest for 5 minutes.
• Serve on a warmed plate with a 1/2 -inch slice of butter on each steak.
• TIP: Store extra butter in the refrigerator. Stir it into cooked hot potatoes, pasta or rice to add flavor. It also works over grilled fish, pork, veal, chicken and lamb.