Prep 5 mins
Cook 17 mins
Rich, flavorful blue cheese butter melts deliciously over grilled steak.
Make and share this Blue Cheese Buttered Steak recipe from Food.com.
- 4 tablespoons blue cheese
- 4 tablespoons butter, softened (not margarine)
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon Worcestershire sauce
- 1 small garlic cloves, minced or 1⁄8 teaspoon garlic powder
- 4 rib eye steaks
- Preheat grill for 5 minutes to medium-high. combine first 5 ingredients in small bowl. Spoon onto sheet of waxed paper. Shape into 4 inch long log. Wrap with waxed paper. Place in freezer until ready to serve.
- Sprinkle both sides of steaks with pepper. cook on greased grill for 5 to 6 minutes per side until desired doneness. Transfer to large plate. Cover with foil. Let stand for 5 minutes. Meanwhile unwrap blue cheese log. Cut into 4 equal pieces. Place 1 steak on each of 4 plates. Top each with 1 blue cheese butter slice.
- Note: Steaks may be broiled in oven. Place on greased broiler pan. Broil about 4 inches from heat in oven for about 5 minutes per side until desired doneness.
Quick and delicious! I used some T-bone steak instead of rib eye and while there was a tad more butter than I'd normally use for just the steaks the extra was great stirred into a few vegies.
Wonderful finishing touch to a great steak. I made the bleu cheese butter in a small prep bowl and just refrigerated that until hardened, then scooped out what I needed to top my steak! I'm not normally a big fan of bleu cheese, but I really liked this. Made for ZWT5.
Oh My....I knew I liked blue cheese crumbles on my steak....but this buttery blue cheese combination gets the blue ribbon! Can't wait to try it on a grilled fillet. Tonight we used it to top Black Angus rib eye (which due to the rain had to be prepared under the broiler) and it was spectacular! For me, this recipe will probably make 6-8 servings, but I just threw the rest back in the freezer for later use. The garlic, dijon and worcestershire blended so nicely with the blue cheese and made it extra special! Thanks, Glo, for a fabulous new grilling staple! (A vegetarian friend of mine suggested that this would be wonderful on a grilled portabella mushroom!!!)