Blue Cheese Butter For Steak Story Grilling 24x7

How to make Blue cheese butter

Add room temperature butter to mixing bowl. Using the side of a knife, smash the cloves of garlic to remove the skins, then finely chop them. Finely chop fresh herbs and with blue cheese, garlic, red pepper flakes and salt to bowl of butter. Use a silicone spatula or wood spoon to mix and combine ingredients..

Blue Cheese Butter for Steak Recipe

Remove the butter from the fridge and let soften for about 15-20 minutes. Preheat your grill to 450°F- 500°F. Drizzle the steaks with olive oil and sprinkle with the Montreal steak seasoning. Grill the steak for your desired doneness. Remove the steaks from the grill and let them rest for 5 minutes.

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Save this Have-it-your-way steak with blue cheese compound butter recipe and more from Trisha's Kitchen: Easy Comfort Food for Friends and Family to your own online collection at.

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Season them liberally with course salt and pepper on both sides. Rub grill grates well with oil. Grill steaks until medium rare, about 3-4 minutes per side (or however you like them done). Remove steaks and immediately top each with a slice of Blue Cheese butter. Let it melt for 5 -7 minutes as the steaks rest.

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Generously salt both sides of the steak then immediately add the steaks to the skillet 1 teaspoon salt. Cook for 2 minutes on one side and then flip and cook for another 2 minutes. (see note 3 for additional cooking times) Use tongs to pick up the steaks and sear the strip of fat on the side. Remove the steaks from the pan and place on a plate.

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Blue Cheese Butter For Steak Story Grilling 24x7

Season both sides liberally with salt and pepper. Add oil to an oven-safe cast iron skillet and turn up high, allowing the skillet to become hot first. Place the ribeye face down and sear undisturbed for 2 minutes. Flip the ribeye and sear for an additional 2 minutes. This will give your steak a nice seared edge.

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To prepare the steaks, I preheated the oven to 450 degrees Fahrenheit. Trisha Yearwood's recipe called for New York-style strip steaks. Tiffany Leigh. At this point, I decided to take the butter.

steak bluecheese Blue Cheese Butter Steak Blue Cheese Butter

Cream the butter in small bowl, then add the blue cheese, Worcestershire, salt, and pepper, and cream again until smooth. Using a 12-inch piece of plastic wrap, spoon out the butter mixture and roll it up like a log, twisting the ends. Freeze the butter until firm*. Bring the steaks to room temperature. Preheat the oven to 350 degrees Fahrenheit.

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4 New York strip steaks, 14 to 16 ounces each; 1 tablespoon vegetable oil; 1 cup (2 sticks) unsalted butter, at room temperature, plus 2 tablespoons; 6 ounces blue cheese; Kosher salt and freshly ground black pepper

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In a small bowl, mix together the butter, blue cheese and chopped parsley. Mix well to combine. Reserve. Liberally season the steak with salt and ground black pepper. Heat a cast iron or stainless steel skillet over medium high heat until hot. Add the oil and swirl the skillet to coat the bottom. When the oil is hot, add the steaks.

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Transfer to a sheet of plastic wrap and roll into a cylinder. Wrap tightly and place in the freezer to chill. Remove the steaks from the refrigerator and let them come to room temp for 30 to 45.

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directions. 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).