Best Strip Steak With Stilton Port Butter Recipes

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STRIP STEAK WITH STILTON-PORT BUTTER



Strip Steak With Stilton-Port Butter image

Make and share this Strip Steak With Stilton-Port Butter recipe from Food.com.

Provided by Chef Shadows

Categories     Steak

Time 25m

Yield 2 serving(s)

Number Of Ingredients 4

2 (8 -10 ounce) steaks, sliced
4 ounces butter
2 tablespoons Stilton cheese
1/2 teaspoon port wine

Steps:

  • Place the butter in a food processor bowl and run until smooth.
  • Add the cheese and wine.
  • Pulse until blended.
  • Place on a small piece of wax paper or parchment.
  • Roll into a 1-inch cylinder.
  • Refrigerate.
  • Grill the steaks to the desired temperature.
  • Top each steak with a few 1/4-inch slices of the butter.
  • Serve warm.

Nutrition Facts : Calories 842.7, Fat 61.7, SaturatedFat 35.8, Cholesterol 307.7, Sodium 661.3, Carbohydrate 0.4, Sugar 0.2, Protein 69.1

RIB-EYE STEAKS WITH STILTON SAUCE



Rib-Eye Steaks With Stilton Sauce image

Provided by Ina Garten Bio & Top Recipes

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

4 (1 1/4-inch-thick) rib-eye steaks, either boneless or bone-in
Kosher salt and freshly ground black pepper
Good olive oil
4 ounces stilton cheese, crumbled
8 ounces cream cheese, at room temperature
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped scallions, white and green parts
Kosher salt and freshly ground black pepper
Kosher salt and 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 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. Brush each side lightly with olive oil. 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 F 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.
  • For the stilton sauce, place the stilton cheese 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, 1 teaspoon salt, 1/2 teaspoon pepper, and Worcestershire sauce. Process until smooth.
  • Slice the steak and serve with the stilton sauce.

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.

THE PERFECT NEW YORK STRIP STEAK



The Perfect New York Strip Steak image

Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."

Provided by Chris Pandel

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

2 New York strip steaks, 1 lb each, 1½ to 2 inches thick
Salt
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
2 cloves garlic, skin on
1 sprig thyme
1 sprig rosemary

Steps:

  • Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
  • Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.

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