RIB EYE STEAK WITH BLUE CHEESE COMPOUND BUTTER AND CRISPY ONION STRINGS RECIPE BY TASTY
Elevate your thick, juicy steaks with a creamy blue cheese compound butter and fried onion strings. Basting your steaks with butter and herbs in the final minutes of cooking gives them that eye-catching color and crispy exterior you can't wait to cut into it. These small and easy additions will add so much flavor to your dish. You'll score extra points with that special someone with the pretty presentation, too.
Provided by Betsy Carter
Categories Dinner
Yield 2 servings
Number Of Ingredients 18
Steps:
- Make the compound butter: In a medium bowl, mix together the butter, blue cheese, chives, salt, and pepper until well combined.
- Transfer the butter to a piece of plastic wrap and roll into a log. Refrigerate for at least 1 hour, or until ready to use.
- Make the fried onions: In a shallow bowl, combine the onions and buttermilk and let sit at room temperature for 1 hour.
- In a medium bowl, whisk together the flour, paprika, salt, and pepper. Dip the buttermilk-coated onions into the flour mixture, shaking off any excess.
- Fill a large skillet with high sides with the canola oil. Heat the oil over medium-high heat until it reaches 375˚F (190˚C). Once the oil is hot, add the onions in batches and fry for 3 minutes, until golden brown. Transfer the onions to a wire rack to drain and season with salt.
- Generously season the steaks all over with salt and pepper.
- Add the olive oil to a large cast-iron or stainless-steel pan over high heat. Once the oil begins to shimmer, add the steaks and cook, without disturbing, until a brown crust forms, about 7 minutes. Flip the steaks and continue to cook for 7 minutes more, until the steak is browned on both sides. Sear the sides of the steak to render any fat. Add the butter and thyme to the pan. Tilt the pan toward you and baste the steaks with the melted butter for 2 minutes, until the internal temperature reaches 135°F (60°C) for medium rare.
- Serve the steak with the crispy onions and blue cheese compound butter.
- Enjoy!
STEAK WITH BLUE-CHEESE BUTTER AND CELERY SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the onion slices in a bowl of cold water, about 10 minutes. Pierce the steaks with a fork and season with salt and pepper. Mix the Worcestershire and hot sauce in a baking dish, add the steaks and turn to coat; set aside while you prepare the butter and salad.
- Mash the butter, blue cheese and 1 tablespoon parsley in a small bowl and season with salt and pepper. Drain the onion and pat dry, then toss with the celery, 1 tablespoon olive oil and the remaining 2 tablespoons parsley in another bowl. Grate the zest from half of the lemon into the celery mixture and squeeze in all of the juice. Season with salt and pepper and toss.
- Heat a large cast-iron skillet over high heat, then add the remaining 2 teaspoons olive oil and cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.Top with the blue-cheese butter and serve with the celery salad.
Nutrition Facts : Calories 448, Fat 31 grams, SaturatedFat 12 grams, Cholesterol 132 milligrams, Sodium 448 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 34 grams
BLUE CHEESE BUTTER FOR STEAKS
Throw away the A-1! This is delicious on steaks, grilled burgers, veggies and baked potatoes. It lasts a while in the fridge so if you have extra don't toss it. A hand potato masher is a quick and easy way to combine the ingredients.
Provided by Chumleyathome
Categories Very Low Carbs
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a bowl. Serve on top of the steaks.
- Refrigerate leftover in an airtight container in the fridge.
Nutrition Facts : Calories 305.7, Fat 31.1, SaturatedFat 19.9, Cholesterol 82.2, Sodium 559.1, Carbohydrate 1.2, Sugar 0.2, Protein 6.4
STEAK WITH BLUE CHEESE BUTTER
Another delicious steak with a butter topping for your next grilling. Use the left over butter on hot cooked vegetables.
Provided by Karen From Colorado
Categories Steak
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
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).
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- To make the blue cheese compound butter place all of the ingredients in a mixing bowl then use a spatula to fold everything together until evenly combined. Transfer the mixture to plastic wrap or parchment paper then shape into a log and roll to 1 1/2 inches in diameter, twisting the ends to close. Place in the refrigerator to firm up.
- Heat a large skillet, preferably cast iron, over medium-high, then add the oil. Season the steak generously with salt and pepper. As soon as the oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature reaches your desired doneness. (For medium-rare, your steak should reach an internal temperature of 125°–130°.)
- Transfer the steak to a cutting board. Place 1-2 slices of compound butter on top. Let rest, with the butter for about 5 minutes before serving.
PAN-SEARED RIBEYE STEAK WITH BLUE CHEESE BUTTER RECIPE
From kitchenswagger.com
5/5 (14)Total Time 20 minsCategory Dinner
- Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Using a fork, mash in and combine blue cheese and garlic until fully mixed. Spoon the butter onto tin foil, doing your best to reshape it to resemble a stick of butter. Roll and place in the refrigerator for about 10 minutes and remove 5 minutes before serving.
- Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides liberally with salt and pepper.
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