Rib Eye Steak With Stilton Sauce Recipes

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STEAKS AND STILTON SAUCE



Steaks and Stilton Sauce image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield Serves 4 to 6

Number Of Ingredients 12

4 (1 1/4-inch thick) boneless rib eye steaks
Good olive oil
Kosher salt and freshly ground black pepper
Stilton Sauce, recipe follows
1/2 cup good mayonnaise
1/2 cup sour cream
4 ounces Stilton cheese, crumbled
8 ounces cream cheese, at room temperature
1 tablespoon chopped scallions, white and green parts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce

Steps:

  • Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals.
  • When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and brush each side lightly with olive oil. Sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter, and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes. Slice and serve warm with the Stilton Sauce.
  • Place the Stilton in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, salt, pepper, and Worcestershire sauce. Process until smooth. Serve at room temperature.

RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE



Rib Eye Steak with Onion Blue Cheese Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 rib eye steaks (about 5 ounces each)
Salt and freshly ground black pepper
1 stick softened butter
1 large yellow onion, sliced
1 cup heavy cream
3 to 4 tablespoons Worcestershire sauce
3/4 cup crumbled blue cheese

Steps:

  • Preheat the grill to a high heat or light your outdoor grill.
  • Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
  • Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
  • Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
  • Place the steaks on plates and spoon the sauce over the top.
  • Take a bite. And the world at long last will make sense.

STILTON (BLUE CHEESE) STEAK SAUCE



Stilton (Blue Cheese) Steak Sauce image

This is a very strong Blue cheese sauce that goes very well on Aged Angus Rib Eye steaks that have been crusted with pepper before being grilled. It is not for the faint of heart, or people who like mild (subtle) flavors.

Provided by Bob_Sisson

Categories     Sauces

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 1/2 cups Stilton cheese (Or Mountain Gorgonzola, needs to be a STRONG hard blue cheese)
1/4 cup Hellmann's mayonnaise
salt (optional)
1 teaspoon fresh ground pepper

Steps:

  • Shave or crumble about 1- 1 1/2 CUPS of the Blue cheese into a small heavy sauce pan.
  • Add about 1/4 cup Hellman's full fat mayonnaise. (This is the emumiant that keeps everything together).
  • I add a LOT (a full teaspoon) of pepper, I grind it right into the pan. Fresh really makes a difference.
  • Add salt to taste (I don't use any if I use the rind of the cheese as it is often hardened with salt).
  • Warm the pan slowly while constantly stirring. It will melt, don't give up.
  • If you heat it too fast, or don't still it will separate.
  • The mayo will forgive some sins, but not many, so stir!
  • This will make a THICK sauce.
  • More mayo will thin it some.
  • Milk can thin it if it is too strong.

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