Roast Steaks With Blue Cheese Crust Recipe 445 Recipes

BLUE CHEESE-CRUSTED SIRLOIN STEAKS

Steps:

• Preheat broiler. In a large broil-safe skillet, heat 1 tablespoon butter over medium heat; saute onion until tender. Transfer to a bowl; stir in cheese and bread crumbs., Cut steak into 4 pieces; sprinkle with salt and pepper. In same pan, heat remaining butter over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-5 minutes per side. , Spread onion mixture over steaks. Broil 4-6 in. from heat until lightly browned, 2-3 minutes.

A TENDER STEAK WITH BLUE CHEESE CRUST RECIPE

Steps:

• Preheat the oven to 450°F. Combine the bread crumbs, cheese, parsley, and rosemary in a mixing bowl and set aside. Heat the oil in a large cast-iron skillet, grill pan, or stainless steel sauté pan over high heat. Season the steaks all over with salt and plenty of black pepper. Sear the first side of the meat for 2 minutes, until well browned. Flip the steaks and top each with a quarter of the bread crumb mixture, using your fingers to gently press it into the meat. Transfer the steaks to the oven to finish cooking (ideally in the pan if it's oven-proof, but if not, a baking sheet or dish will do). The steaks should be done in 5 to 6 minutes, when they feel firm but still springy to the touch (an internal thermometer should read 135°F for medium- rare). This should happen at the same time that the bread crumbs have browned nicely and formed a crust. Let the steaks rest for a few minutes before serving.

BEEF STEAKS WITH BLUE CHEESE

Steps:

• Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.

ROAST STEAKS WITH BLUE CHEESE CRUST RECIPE - (4.4/5)

Steps:

• Cut the roast crosswise into six thick mini-roasts. If you're using tenderloin, you can tie a piece of string around each piece (like a belt) to help it keep its shape. Sprinkle both sides of the meat with salt and pepper to taste. Mash the blue cheese and softened butter together with a fork. Fold in the breadcrumbs, herbs and cayenne. Preheat the oven to 170 deg C. Smear a roasting pan with a tablespoon of olive oil. Heat another tablespoon in a large, heavy skillet on medium-high heat. When it's hot, sear three of the steaks briefly on both sides. Transfer them to the roasting pan and repeat with the remaining steaks. Next, top each steak with some of the blue cheese mixture, pressing down to form a crust. Roast for around 7 minutes for medium rare. The crusts should be bubbling and lightly browned. When the steaks are done, remove them to a serving platter. While the steaks cook and rest, add a little more oil to the skillet if it looks dry, and place it over medium heat. Add the shallot and saute until softened. Swirl the wine in the roasting pan and add it to the skillet. Adjust the heat so the sauce bubbles vigorously. In a couple of minutes, it will start to thicken a bit. Now, add the Worcester shire sauce and cold butter, stirring constantly. Pour the sauce over the steaks and serve. You Make: 6 or more servings.

BLEU CHEESE CRUSTED FILET MIGNON

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside.
• In a small mixing bowl, combine bleu cheese, bread crumbs, herbs, and 1/2 teaspoon of olive oil; set aside.
• Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Season steaks with salt and pepper and to add pan, but do not crowd. Sear 1 to 2 minutes per side just to brown. Remove pan from heat and transfer steaks onto prepared baking sheet.
• Top each steak with 1/4 of blue cheese mixture. Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done.
• Return pan to stove and deglaze with cognac by scraping bits from bottom of pan. Add remaining ingredients and bring to a boil over high heat. Reduce liquid by half.
• Serve steaks hot with sauce.