Best Senseis Crusty Crumbled Blue Cheese Steak Topping Recipes

BLUE CHEESE CRUSTED STEAK

Blue Cheese Crusted Steak image

Blue Cheese Crusted Steak is a mouthwatering way to dress up an ordinary steak. The tangy crisp crust adds great texture and flavor to each juicy bite!

Provided by Fox Valley Foodie

Categories Entree

Time 10m

Number Of Ingredients 7

Ingredients

3 Steaks
1/2 cup Blue Cheese
1/3 cup Panko breadcrumbs
1 teaspoon Olive oil
1 clove Garlic ((minced))
2 teaspoons Chopped Chives
1/2 teaspoon fresh Ground Pepper

Steps:

In a small bowl, mix together blue cheese, panko, olive oil, garlic, chives and ground pepper.
Sear steaks in a hot skillet until each side is browned and the interior is slightly less done than you want them (about 5 degrees less).
Set broiler to high.
Place steaks on a baking sheet and top generously with blue cheese mixture.
Set baking sheet with steaks under the broiler briefly until the blue cheese mixture browns. Rotate as needed if your broiler cooks unevenly and watch carefully to avoid burning. (approximately 2 minutes)
Let steaks rest for 5 minutes and serve.

Nutrition Facts : Calories 589 kcal, Carbohydrate 5 g, Protein 51 g, Fat 40 g, SaturatedFat 18 g, Cholesterol 154 mg, Sodium 480 mg, ServingSize 1 serving

GRILLED RIBEYE WITH GARLIC BLUE CHEESE MUSTARD SAUCE

Grilled Ribeye with Garlic Blue Cheese Mustard Sauce image

This simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 cup half-and-half cream
1/2 cup Dijon mustard
1/4 cup plus 2 teaspoons crumbled blue cheese, divided
1 garlic clove, minced
2 beef ribeye steaks (1-1/2 inches thick and 12 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally., Meanwhile, rub meat with olive oil; sprinkle with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining blue cheese.

Nutrition Facts : Calories 547 calories, Fat 39g fat (17g saturated fat), Cholesterol 138mg cholesterol, Sodium 1088mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.

BLUE CHEESE STEAK

Blue Cheese Steak image

S-i-m-p-l-e beyond words! Two ingredients and about ten minutes to Tastebud Heaven. Serve with oven-roasted spuds (tossed with olive oil) and a broccoli salad.

Provided by Debber

Categories One Dish Meal

Time 11m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 5

Ingredients

4 beef steaks (3/4 inch thick-rib-eye, t-bone, whatever you have)
1/2 cup crumbled blue cheese
salt, to taste
pepper, to taste
butter or oil, to taste

Steps:

Fire up your frying pan to high heat, or get the grill ready.
Sprinkle steaks with salt and pepper to taste.
Toss a dab of butter in the pan (or a spritz of oil).
Place steaks on the hot pan; grill 3 minutes; turn.
Scatter bleu cheese crumbles over steak while grilling for another 3 minutes.
Remove meat from heat, let stand a few minutes.
Serve with oven-roasted potato wedges or whole baked potatoes.
OPTIONAL: Serve with MORE bleu cheese or bleu cheese salad dressing.

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

Ingredients

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.