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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!!!)
My husband said, "Now this is how to cook a steak." I think I'll keep him! Made for ZWT5
this is sooooo good. you have to try it if you love blue cheese the flavors just go so well together. the flavours just dance in your mouth. these are all my favorite things. thanks crafty lady. made for Edition 2: MAKE MY RECIPEâ€”a game of tag!