Blue Cheese Steak; grilled perfection

August 12, 2019

Blue Cheese Steak; grilled perfection

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Blue Cheese Steak

Have you always wondered how to make Blue Cheese Butter for topping your steak?  Do you love the smokiness of a good grilled steak, simply seasoned and grilled to a perfect medium rare?  Are you looking for an easy way to make your next BBQ really special?  This Blue Cheese Steak takes only a few extra minutes, and it takes a steak from ordinary to extraordinary.  All you need is Blue Cheese Compound Butter, and some good grilling steaks.  It’s outstanding. I promise.

Grilled steaks can be super rich, especially if you get a nice marbled T-bone or sirloin (my favourite).  I like to serve this with a crisp salad, and a dressing with a good tang.  A Dijon Vinaigrette,  lemon & olive oil, or my personal fave,  Wedge Salad with Blue Cheese Dressing.  

The homemade Blue Cheese Dressing is out of this world.  I make a double batch, creating intentional leftovers that I can use as a dip for vegetables, or a base for a most delicious and unusual Blue Cheese Bacon Potato Salad.   That’s for another blog post…  Let’s stay focused here shall we?!

 

 

Grilled T Bone Steak with Blue Cheese compound butter.

Blue Cheese Butter and Grilled Steak

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Course: Dinner
Cuisine: BBQ
Keyword: Grilled Steak with Blue Cheese Butter
Servings: 4 people

Ingredients

  • 1 teaspoon kosher salt per steak
  • ½ cup unsalted butter room temperature
  • ¼ cup crumbled blue cheese
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Place butter, blue cheese, garlic powder, salt, and black pepper in a bowl. Mash butter together with the back of a fork. Transfer butter to a sheet of plastic wrap. Roll plastic wrap around butter to create a cylinder, twisting the ends of the plastic. Refrigerate for at least two hours.
  • Remove steaks from refrigerator while the grill is prepped. Rub kosher salt into both sides of steak and rest on the counter, lightly covered.
  • Set up the grill with two zones: direct and indirect cooking. Heat grill to approximately 500 degrees. Oil grates prior to putting the steak on the grill.
  • Place steak directly over heat without moving for one-fourth the cooking time required to reach the ideal inner temperature. Rotate the steak 90 degrees to create hash marks and cook another one-fourth the cooking time. (Cooking times: Medium-rare - 135 degrees - 4 to 5 minutes per side; Medium - 145 degrees - 5 to 6 minutes per side; Medium-well - 150 degrees - 6 to 7 minutes per side)
  • Flip the steak and repeat the previous step. If the steak cooks too quickly, move to indirect heating.
  • Remove from the grill, wrap in aluminum foil, and let rest for at least 5 minutes.
  • To serve, slice butter and smear over each steak.

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