Black Pepper Crusted Grilled Ribeye With Blue Cheese Pecan Butter Recipes

GRILLED RIBEYES WITH BLUE CHEESE BUTTER

Steps:

• Cut slits into each steak; insert garlic slices. Brush with oil and sprinkle with salt, cayenne and pepper., Grill, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Combine blue cheese and butter. Serve with steaks.

GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE

Steps:

• Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
• Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
• Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
• Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.

BLEU CHEESE CRUSTED FILET MIGNON

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside.
• In a small mixing bowl, combine bleu cheese, bread crumbs, herbs, and 1/2 teaspoon of olive oil; set aside.
• Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Season steaks with salt and pepper and to add pan, but do not crowd. Sear 1 to 2 minutes per side just to brown. Remove pan from heat and transfer steaks onto prepared baking sheet.
• Top each steak with 1/4 of blue cheese mixture. Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done.
• Return pan to stove and deglaze with cognac by scraping bits from bottom of pan. Add remaining ingredients and bring to a boil over high heat. Reduce liquid by half.
• Serve steaks hot with sauce.

BLACK PEPPER-CRUSTED GRILLED RIBEYE WITH BLUE CHEESE-PECAN BUTTER

Steps:

• Toast pecans: Heat oven to 350 degrees, spread pecans over a shallow baking pan, and cook, checking frequently, until golden brown (5-10 minutes). Allow to cool. Combine butter, blue cheese, pecans, and lemon juice in a small bowl and mix well. Pile butter mixture onto a piece of wax paper or plastic wrap, form it into a rough cylinder, and wrap it up. Refrigerate until firm. (This butter will keep in refrigerator for a week, or frozen for several months.) Build a fire in (or preheat) your grill. When coals are all ignited, flames have died down, and temperature is hot (when you can hold your hand 5 inches above the grill grid for 1-2 seconds), you're ready to cook. Combine black pepper, salt, and red pepper flakes in a small bowl and mix well. Rub steaks all over with oil and coat generously with spice mixture, pressing gently to be sure it adheres. Put steaks on grill over the hottest part of the fire and cook, turning once, until very well seared - about 6-8 minutes per side for rare. To check for doneness, poke steaks with your finger to test their firmness (the firmer it is, the more done); if you're unsure, make a small cut in the thickest part of one steak to be sure it is just slightly less done than you like it. While steaks are cooking, cut chilled blue cheese butter in 1/4-inch slices, As soon as steaks come off grill, top each steak with a slice or two of butter, so it starts to melt as you serve steaks.