Best Steak With Blue Cheese And Horseradish Topping Recipes

STEAK SLIDERS WITH BLUE CHEESE AND HORSERADISH

Steps:

• Make the horseradish mayo: Combine 3 tbsp mayo + 3 tbsp creamy horseradish. Set aside
• Slice flat iron steak across the grain into very thin slices. (Easier to do if steak is cold or using leftovers). Set aside. (see notes)
• Split slider buns and crumble blue cheese.
• Gather all components and set aside in a line: Steak and buns, mayo, blue cheese, arugula and tomato onion jam (or balsamic glaze)
• Heat and oil a griddle pan to 400F
• Brush olive oil on both the top and bottom of the inside of the slider buns. Add to griddle pan inside down and toast for 1-2 minutes or until golden. (Leave room to cook the sliced steak) Brush the top and bottom lightly with olive oil, flip and toast the outsides (1 minute)
• While the buns are toasting, add the sliced steak and cook, tossing with tongs occasionally until heated through (1 -2 minutes). Once warm, set to the side.
• When the buns are done toasting, line them up. Spread 1 tbsp of aioli on the bottom bun, add 4-5 slices of steak (see photo), top with 1- 2 tbsp blue cheese crumbles, then top with arugula. Spread 1-2 tbsp of the tomato onion jam (or 1 tbsp of balsamic glaze) to the top bun and place on top of the arugula.
• Serve and enjoy!

BLUE CHEESE CRUSTED STEAK AND HORSERADISH SAUCE POTATOES EASY PREP & GRILL BAG INCLUDED

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Place potatoes, red bell pepper, and seasoning blend in provided grill bag. Roll open end of bag to seal and gently shake to mix.Season steaks on both sides with 1/4 tsp. salt and a pinch of pepper.If using chicken, NY strip steak, or ribeye, follow same instructions. 2 Grill the Meal Place grill bag on hot grill and cook until red bell pepper is tender, 10-12 minutes.Place steaks on hot grill. Cook undisturbed until browned on one side, 3-4 minutes.Flip steaks, then top with blue cheese. Cook until steaks reach a minimum internal temperature of 145 degrees, 6-8 minutes.If using NY strip steak, or ribeye, follow same instructions. If using chicken, follow same instructions until chicken reaches a minimum internal temperature of 165 degrees. 3 Finish the Dish Rest steaks at least 5 minutes.Carefully, open grill bag and scoop out vegetables. Gently mix vegetables with horseradish sauce and sour cream.Plate dish as pictured on front of card, garnishing vegetables with crispy onions. Bon appétit! 4 For a Rainy Day If cooking indoors, preheat oven to 425 degrees. Prepare a baking sheet with foil and cooking spray. Pat steaks dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Place potatoes, bell peppers, and seasoning blend on prepared baking sheet and gently toss to coat. Spread into a single layer. Roast in hot oven until browned and tender, 15-18 minutes. While potatoes roast, place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until browned on one side, 3-4 minutes. Flip steaks, and top each with blue cheese. Cook until steak reaches a minimum internal temperature of 145 degrees, 6-8 minutes. Remove from burner. Carefully mix vegetables with horseradish sauce and sour cream. Follow same plating instructions.

RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE

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.

STEAK WITH BLUE CHEESE AND HORSERADISH TOPPING RECIPE - (4.3/5)

Steps:

• Grill/broil steak. Add topping. Broil til cheese is slightly melted.

STEAK BITES WITH SPICY BLUE CHEESE CREAM

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.

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.

PORTERHOUSE STEAK WITH HORSERADISH SAUCE

Steps:

• Heat a grill or grill pan to medium-high heat.
• Sprinkle the steak on both sides with salt and pepper. Brush the grill grates with oil and carefully place the steak on the hottest part of the grill. Cook until the internal temperature is 135 to 140 degrees F, about 8 minutes per side. Remove the steak and let it rest on a cutting board for about 10 minutes.
• Meanwhile, mix the sour cream, mayonnaise, horseradish, Worcestershire and 1 tablespoon parsley in a small bowl. Slice the steak 1/2-inch thick. Spread half of the horseradish sauce on a platter, then arrange the steak on top of the sauce (keep the bone on the platter to show it is a porterhouse). Drizzle a little more sauce on and sprinkle with the remaining parsley.

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.

HORSERADISH SAUCE II

Steps:

• Pour cream into the container of a blender. Blend on low speed for a minute to thicken slightly. Add blue cheese gradually, then add horseradish and mustard, and blend well. Pour into small sterile jars, and refrigerate for up to one week to blend flavors together.

BLUE CHEESE-HORSERADISH SAUCE

Steps:

• Place all ingredients in food processor container; cover. Process until smooth.
• Spoon into serving bowl; cover.
• Refrigerate at least 1 hour before serving.