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.
RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
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.
STEAK WITH BLUE CHEESE POBLANO SAUCE
This recipe was based on my three favorite things. Steak, Blue Cheese, and some Peppers with a kick. I left all the seeds in for the peppers but you can certainly omit for the timid. I love everything spicy! Marie's blue cheese is my fave but feel free to use a different kind. I used Pinot for the wine. I love garlic so I used a lot again you can certainly cut it down if you like. This turned out amazing and my hubby devoured it. Enjoy!
Provided by Seed of Truth
Categories Steak
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the steak in a resealable Ziploc bag. Add olive oil, salt, pepper and paprika. Seal bag to marinate. Overnight is best if you can. Take out steak 30 minutes before cooking to bring to room temperature Meanwhile slice the poblano's and onion and mince the garlic. Heat a large skillet on medium high. Add olive oil and butter to pan. Oil should be shimmering. Add steak to pan to sear. Cook 5 minutes a side for medium rare. Remove steak from pan to plate and tent with aluminum foil. Do not slice until done with the sauce so meat can rest. Add onion, peppers and garlic to pan. Season with salt and pepper to taste. Saute 7 minutes until tender. Add red wine and scrape up bits from the bottom of the pan. Let the wine reduce by half. Add blue cheese dressing and stir to combine. Add juices from steak that has been resting and simmer on low for 5 minutes. Meanwhile slice the london broil against the grain and put on a platter. Pour sauce over top to serve. Add fresh chopped cilantro to the top.
Nutrition Facts : Calories 890.1, Fat 54.1, SaturatedFat 16, Cholesterol 238.2, Sodium 540.9, Carbohydrate 13.5, Fiber 3.5, Sugar 3.3, Protein 74.8
SKIRT STEAK WITH POBLANO SAUCE
A tangy, spicy sauce offsets the richness of the steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat grill to high. Rub skirt steak with canola oil; season with salt and pepper. Grill 3 to 5 minutes per side for medium-rare.
- Heat 1 tablespoon canola oil in a medium skillet over medium heat. Add onion and garlic; cook, stirring often, until golden and fragrant, 3 to 4 minutes. Add tomato, poblano chiles, juice of 1/2 lime, and 1/2 to 3/4 cup water; season with salt.
- Reduce heat; simmer until thickened and saucy, 3 to 5 minutes. Slice meat; serve with sauce and lime wedges.
Nutrition Facts : Calories 302 g, Fat 17 g, Protein 28 g
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