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?!
Blue Cheese Butter and Grilled Steak
- 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
- 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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