Best Citizen Steak With Blue Cheese Ice Cream Recipes

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CITIZEN STEAK WITH BLUE CHEESE ICE CREAM



Citizen Steak with Blue Cheese Ice Cream image

This delicious recipe is courtesy of Elizabeth Falkner.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

2 rib eye steaks (16 ounces each), about 1 inch thick, room temperature
4 teaspoons coarse salt
2 teaspoons freshly ground pepper
3 tablespoons olive oil
1 cup baby arugula
2 teaspoons freshly squeezed lemon juice
Extra-virgin olive oil, for arugula
Fleur de sel, for arugula
3 tablespoons chopped pecans, toasted
Blue Cheese Ice Cream
Elizabeth Falkner's Onion Rings

Steps:

  • Preheat oven to 400 degrees. Cut each steak in half; season with salt and pepper.
  • Heat a large ovenproof skillet over medium-high heat; add olive oil. Add steaks and cook, turning once, until crisp and brown, about 2 minutes per side. Transfer skillet to oven and continue cooking until medium-rare, 6 to 8 minutes. Transfer steaks to a cutting board and let rest 5 minutes.
  • Place each steak on a plate. Divide arugula evenly between the 4 plates; drizzle with lemon juice, extra-virgin olive oil, and sprinkle with fleur de sel. Divide pecans evenly among the 4 plates; top pecans with a small scoop of blue cheese ice cream. Serve immediately with onion rings.

STEAK BITES WITH SPICY BLUE CHEESE CREAM



Steak Bites with Spicy Blue Cheese Cream image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 10

2 pounds rib-eye steaks, cubed into bite-size pieces
2 tablespoons salted butter, melted, plus 2 tablespoons for the sauce
1 tablespoon steak seasoning
2 teaspoons chopped fresh rosemary
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/4 cup crumbled blue cheese
2 tablespoons prepared horseradish
2 tablespoons chopped chives

Steps:

  • Heat a heavy-bottomed skillet over medium-high heat.
  • Toss together the steak, melted butter and steak seasoning in a bowl. Add to the skillet and cook until nicely seared on all sides, 4 to 5 minutes total. Remove the steak bites to a plate to rest and return the skillet to the heat.
  • Lower the heat to medium and add the remaining 2 tablespoons butter to the skillet. Stir in the rosemary, garlic and a pinch of salt. Cook for 1 minute, until the garlic is heated through and no longer raw. Add the cream and bring it to the boil. Reduce the heat to low and simmer, then stir in the blue cheese, horseradish, 1 tablespoon of the chives and black pepper to taste. Transfer to a serving bowl.
  • Place the steak bites on a platter with toothpicks, with the sauce on the side. Garnish the plater with the remaining chives before serving.

BLUE CHEESE ICE CREAM



Blue Cheese Ice Cream image

Use a blue cheese you enjoy; the flavor profile of the cheese will come through in the ice cream. A blue d'Auvergne would be mild, slightly spicy and slightly sweet; a Gorgonzola would be bold, intense and complex. A Danish bleu would be the mildest choice; the milder cheeses will need less sugar. Adapted from a recipe at Serious Eats. http://bit.ly/fawLd8

Provided by DrGaellon

Categories     Ice Cream

Time 4h10m

Yield 1 qt, 8 serving(s)

Number Of Ingredients 5

1 quart half-and-half (or 1 pint milk and 1 pint heavy cream)
1 tablespoon whole white peppercorns or 1 tablespoon cracked white peppercorns
5 ounces blue cheese, crumbled
1/2-3/4 cup sugar
1 tablespoon lemon juice

Steps:

  • Cook the half and half over medium-low heat with the peppercorns until hot to the touch. Put about 2/3 of the crumbled cheese into a mixing bowl, and pour the hot half and half through a strainer over the cheese, add the sugar and lemon juice and whisk until all the chunks (cheese, sugar) are dissolved. Chill overnight, or at least four hours.
  • Before spinning in your machine, mix in the reserved chunks of bleu cheese. Spin according to manufacturers instructions, and then serve it to your friends but don't tell them what flavor it is.

Nutrition Facts : Calories 268.7, Fat 19, SaturatedFat 12, Cholesterol 58.1, Sodium 296.8, Carbohydrate 18.3, Sugar 12.8, Protein 7.4

GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE



Grilled Bone-In Rib-Eye Steaks With Blue Cheese image

The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. But there are times when you want an extra shot of flavor. Some good crumbled blue cheese sprinkled on the hot steak so it melts over the top does just that, especially when you spike it with hot sauce and butter. I like to use a combination of direct and indirect heat when grilling a bone-in piece of meat; it allows a crust to form but not burn while keeping the meat juicy inside. But you know your grill best, so let your instinct guide you as to where to move the steaks and when you think they are done. And if blue cheese isn't your thing, follow the grilling directions here but leave your meat bare except for the salt and pepper. If you start with good meat, you will never go wrong.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

2 (1 1/2-inch-thick) bone-in rib-eye steaks, about 1 1/4 pounds each
2 teaspoons coarse kosher salt
Black pepper, as needed
Extra-virgin olive oil, as needed
2 ounces creamy blue cheese, such as Jasper Hill Bayley Hazen Blue
1 tablespoon unsalted butter
2 teaspoons finely chopped chives
Hot sauce, as needed

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.

BLUE CHEESE ICE CREAM



Blue Cheese Ice Cream image

This delicious recipe is courtesy of Elizabeth Falkner.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

1 cup low-fat milk
1/2 cup heavy cream
1/3 cup plain low-fat yogurt or buttermilk
1 teaspoon coarse salt
2 tablespoons honey
2 1/2 ounces blue cheese, preferably Point Reyes or Wisconson
1/2 teaspoon guar gum, preferably Bob's Red Mill
Pinch of freshly ground black pepper
Dash of hot sauce, such as Cholula or Tabasco

Steps:

  • Place all ingredients in the jar of a blender and puree until smooth. Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. Transfer ice cream to freezer until firm or up to 3 days.

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