Best 5 Grilled Steak With Roquefort Sauce Recipes
**Grilled Steak with Roquefort Sauce: A Culinary Symphony of Bold Flavors and Textures**
Indulge in a tantalizing culinary journey with our grilled steak with Roquefort sauce, a dish that harmoniously blends the robust flavors of grilled steak with the creamy richness of Roquefort cheese. This delectable entree is a symphony of bold flavors and textures, featuring a juicy, perfectly cooked steak topped with a luscious Roquefort sauce that adds a touch of tangy complexity. Accompanied by roasted vegetables and a crispy green salad, this dish promises a satisfying and memorable dining experience.
**Recipes Included:**
1. **Grilled Steak:** Discover the art of grilling the perfect steak, with expert tips and techniques to achieve a juicy, flavorful result every time. Learn the secrets of selecting the right cut of meat, preparing it for grilling, and cooking it to your desired doneness.
2. **Roquefort Sauce:** Immerse yourself in the world of cheese sauces with our decadent Roquefort sauce recipe. Discover the unique flavor profile of Roquefort cheese and how to incorporate it into a smooth, creamy sauce that complements the grilled steak perfectly.
3. **Roasted Vegetables:** Elevate your meal with a medley of roasted vegetables, showcasing the natural sweetness and vibrant colors of fresh produce. Learn how to select the right vegetables for roasting, toss them in a flavorful marinade, and achieve perfectly tender-crisp results.
4. **Crispy Green Salad:** Complete your culinary masterpiece with a crisp and refreshing green salad. This recipe provides a simple yet effective dressing that enhances the flavors of your favorite leafy greens, adding a touch of brightness and acidity to balance the richness of the steak and Roquefort sauce.
STEAKS WITH ROQUEFORT SAUCE
This recipe came to me when I was doing a Spanish themed party for a Hemingway book. Everyone LOVED the sauce so much I try to make it all the time. However, if you don't like bleu cheese, I wouldn't try it. I also substitute whiskey for the brandy, or any liquor that isn't sweet.
Provided by CASSUNFIRE
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter and heat the oil in a skillet over high heat. Season steaks with salt and pepper, and quickly sear on both sides. Reduce heat to medium, and continue cooking steaks 5 minutes on each side, or to desired doneness. Remove from skillet and keep warm.
- Pour brandy into the skillet and stir to loosen browned bits from bottom. Stir in cream, and return to a boil. Cook and stir until sauce is thick enough to coat the back of a spoon. Mix cheese into the sauce until melted. Pour over the steaks to serve. Garnish steaks with parsley.
Nutrition Facts : Calories 613.4 calories, Carbohydrate 3.9 g, Cholesterol 191.6 mg, Fat 50.8 g, Fiber 0.9 g, Protein 30.1 g, SaturatedFat 27.1 g, Sodium 516.9 mg, Sugar 0.3 g
GRILLED STEAK WITH ROQUEFORT SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be quite hot, and grill rack no more than 4 inches from heat source.
- Place butter in a small saucepan over medium heat; when butter melts and its foam begins to subside, add shallots and cook until soft, stirring occasionally, about 5 minutes. Add vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn heat to low and stir in cheese, cayenne and a few grindings of pepper. Stir occasionally until cheese melts, then taste and adjust seasoning. Keep warm while you grill steaks.
- Season steaks well with salt and pepper, then grill or broil about 3 to 4 minutes a side for medium-rare, longer or shorter according to your taste. Serve steaks with 1 or 2 spoonfuls of sauce over each, garnished with parsley or chives if you like.
Nutrition Facts : @context http, Calories 699, UnsaturatedFat 27 grams, Carbohydrate 3 grams, Fat 55 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 26 grams, Sodium 611 milligrams, Sugar 1 gram, TransFat 2 grams
STEAKHOUSE STEAKS
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
- Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
- Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
- Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
- Yield: 4 servings
GRILLED STEAK WITH ROQUEFORT SAUCE
This dish, which often appears on bistro menus in France, fits the need for a good steak served with something powerfully salty and rich (anchovy butter or a combination of butter, soy sauce, and ginger will also do the trick). Some might consider the sauce overkill, but not those of us who crave it. My favorite cheese for this sauce is Roquefort, which is made from sheep's milk. But it's entirely a matter of taste-Stilton, Gorgonzola, Maytag blue, or any high-quality, fairly soft blue cheese will work equally well. Don't bother, however, trying to make this sauce with commercially produced domestic blue cheese, such as that sold precrumbled for salads. Not only will its taste be inferior, but it will not give the sauce the same creaminess. This is a case where the usually too-lean and mildly flavored tenderloin (filet mignon) will do just fine. Its tenderness is welcome and its blandness more than compensated for by the sauce. I'd still prefer a good strip steak or rib-eye, which are chewier and more flavorful, but you will notice their higher fat content when they're combined with the rich sauce.
Yield makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill or broiler until quite hot and put the rack no more than 4 inches from the heat source.
- Put the butter in a small saucepan and turn the heat to medium; when the butter melts and its foam begins to subside, add the shallot and cook until soft, stirring occasionally, about 5 minutes. Add the vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn the heat to low and stir in the cheese and the cayenne. Stir occasionally until the cheese melts, then taste and adjust the seasoning as necessary (the sauce probably won't need any salt). Keep warm while you grill the steaks.
- Season the steaks well with salt and pepper, then grill or broil them for 3 to 4 minutes per side for medium-rare, longer or shorter according to your taste. Serve the steaks with a spoonful or two of sauce over each, garnished with the parsley or chives if you like.
GRILLED STEAK WITH ROQUEFORT SAUCE
Steps:
- Start a charcoal fire or preheat a gas grill or broiler; the fire should be quite hot and the rack no more than 4 inches from the heat source.
- Put the butter in a small saucepan and turn the heat to medium; when the butter melts and its foam begins to subside, add the shallot and cook until soft, stirring occasionally, about 5 minutes. Add the vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn the heat to low and stir in the cheese, a few grindings of black pepper, and the cayenne. Stir occasionally until the cheese melts, then taste and adjust the seasoning as necessary (it's unlikely that the sauce will need any salt). Keep warm while you grill the steaks.
- Season the steaks well with salt and pepper, then grill or broil for 3 to 4 minutes per side for medium-rare, longer or shorter according to your taste. Serve the steaks with a spoonful or two of sauce over each, garnished with the parsley or chives if you like.
Tips:
- For the best results, use a high-quality steak that is at least 1 inch thick. This will ensure that the steak is cooked evenly and remains juicy.
- Make sure to season the steak liberally with salt and pepper before grilling. This will help to enhance the flavor of the meat.
- Grill the steak over medium-high heat for 5-7 minutes per side, or until it reaches your desired doneness. If you are using a charcoal grill, be sure to keep the coals evenly distributed so that the steak cooks evenly.
- Let the steak rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- The Roquefort sauce is a great way to add a rich and creamy flavor to the steak. To make the sauce, simply combine Roquefort cheese, heavy cream, and butter in a saucepan and heat until the cheese is melted and smooth.
Conclusion:
Grilled steak with Roquefort sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. The steak is cooked to perfection and the Roquefort sauce adds a rich and creamy flavor that is sure to please everyone at the table. So next time you are looking for a new way to cook steak, give this recipe a try.
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