Steak With Blue Cheese And Horseradish Recipes

STEAK WITH BLUE CHEESE AND HORSERADISH TOPPING RECIPE - (4.3/5)

Steps:

• Grill/broil steak. Add topping. Broil til cheese is slightly melted.

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.

RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE

Steps:

• Preheat the grill to a high heat or light your outdoor grill.
• Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
• Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
• Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
• Place the steaks on plates and spoon the sauce over the top.
• Take a bite. And the world at long last will make sense.

PORTERHOUSE STEAK WITH HORSERADISH SAUCE

Steps:

• Heat a grill or grill pan to medium-high heat.
• Sprinkle the steak on both sides with salt and pepper. Brush the grill grates with oil and carefully place the steak on the hottest part of the grill. Cook until the internal temperature is 135 to 140 degrees F, about 8 minutes per side. Remove the steak and let it rest on a cutting board for about 10 minutes.
• Meanwhile, mix the sour cream, mayonnaise, horseradish, Worcestershire and 1 tablespoon parsley in a small bowl. Slice the steak 1/2-inch thick. Spread half of the horseradish sauce on a platter, then arrange the steak on top of the sauce (keep the bone on the platter to show it is a porterhouse). Drizzle a little more sauce on and sprinkle with the remaining parsley.

STEAK BITES WITH SPICY BLUE CHEESE CREAM

Steps:

• Heat a heavy-bottomed skillet over medium-high heat.
• Toss together the steak, melted butter and steak seasoning in a bowl. Add to the skillet and cook until nicely seared on all sides, 4 to 5 minutes total. Remove the steak bites to a plate to rest and return the skillet to the heat.
• Lower the heat to medium and add the remaining 2 tablespoons butter to the skillet. Stir in the rosemary, garlic and a pinch of salt. Cook for 1 minute, until the garlic is heated through and no longer raw. Add the cream and bring it to the boil. Reduce the heat to low and simmer, then stir in the blue cheese, horseradish, 1 tablespoon of the chives and black pepper to taste. Transfer to a serving bowl.
• Place the steak bites on a platter with toothpicks, with the sauce on the side. Garnish the plater with the remaining chives before serving.

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.

BLUE CHEESE & HORSERADISH HAMBURGER SAUCE

Steps:

• Mix together all ingredients in a small bowl.
• Spoon over grilled burgers, or use as a dipping sauce.
• Makes enough to spoon over 4 burgers.

GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE

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.