Best 9 Steaks With Basil Blue Cheese Butter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary masterpiece that tantalizes your taste buds with the perfect balance of flavors – Steaks with Basil Blue Cheese Butter. This exceptional dish promises a symphony of textures and aromas, featuring tender and succulent steaks seared to perfection, complemented by a luscious and creamy blue cheese butter enriched with the vibrant freshness of basil. Each bite is an explosion of savory delight, where the richness of the blue cheese harmonizes beautifully with the earthy notes of basil, creating an unforgettable gustatory experience. Accompanying this main course are two additional recipes – a refreshing Tomato and Cucumber Salad that adds a burst of crispness and acidity, and a decadent Flourless Chocolate Torte that serves as the perfect sweet ending to this remarkable meal.

Here are our top 9 tried and tested recipes!

BLUE CHEESE FLAT IRON STEAK



Blue Cheese Flat Iron Steak image

This is one of my favorite flat iron steak recipes. If you haven't already enjoyed the rich, creamy pairing of blue cheese with your favorite steak, stop reading and get cooking! I take it a step further by folding in a little butter to make the dish even more drool-worthy. -Amanda Martin, Monson, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon pepper
1/4 teaspoon salt
1-1/4 pounds beef flat iron steak or top sirloin steak (1 inch thick)
BLUE CHEESE BUTTER:
1/4 cup crumbled blue cheese
3 tablespoons butter, softened
1 tablespoon minced fresh chives
1/8 teaspoon pepper

Steps:

  • In a shallow dish, combine the first seven ingredients. Add beef; turn to coat. Cover and refrigerate 30 minutes., In a small bowl, mix blue cheese, butter, chives and pepper; set aside. Drain beef, discarding marinade., Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with blue cheese butter.

Nutrition Facts : Calories 483 calories, Fat 39 g fat (15 g saturated fat), Cholesterol 120 mg cholesterol, Sodium 414 mg sodium, Carbohydrate 2 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29 g protein.

WELL-DONE STEAK WITH BLUE CHEESE COMPOUND BUTTER



Well-Done Steak with Blue Cheese Compound Butter image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter, at room temperature, plus 2 tablespoons
6 ounces blue cheese
Kosher salt and freshly ground black pepper
4 New York strip steaks, 14 to 16 ounces each
1 tablespoon vegetable oil

Steps:

  • Combine the 1 cup butter, blue cheese, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a food processor. Process until well blended and smooth. Transfer to a sheet of plastic wrap and roll into a cylinder. Wrap tightly and place in the freezer to chill.
  • Remove the steaks from the refrigerator and let them come to room temp for 30 to 45 minutes. Meanwhile, preheat the oven to 450 degrees F.
  • Sprinkle the steaks with salt. Heat a cast-iron grill pan over high heat until starting to smoke, then add a small amount of oil to the pan. Place the steaks in the pan and cook for 4 minutes. Flip and cook for another 4 minutes. Turn off the oven and transfer the pan to the oven for 8 minutes, or until the steaks reach an internal temperature of 155 degrees F.
  • Place 1/2 tablespoon of the remaining butter on each steak and allow the steaks to rest for 5 minutes before serving; the internal temperature will climb another 5 degrees.
  • Serve the steaks topped with blue cheese compound butter.

GRILLED FLAT IRON STEAK WITH BLUE CHEESE-CHIVE BUTTER



Grilled Flat Iron Steak with Blue Cheese-Chive Butter image

I made this up as a Valentine's Day dinner. The butter is what makes this dish.

Provided by Kristin

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 1h20m

Yield 4

Number Of Ingredients 12

2 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon cracked black pepper
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried oregano
¼ teaspoon kosher salt
¼ cup olive oil
1 ½ pounds flat iron steak
3 tablespoons softened unsalted butter
1 ounce crumbled blue cheese
1 tablespoon chopped fresh chives
⅛ teaspoon cracked black pepper

Steps:

  • Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
  • Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.

Nutrition Facts : Calories 550.9 calories, Carbohydrate 3 g, Cholesterol 144.2 mg, Fat 43.9 g, Fiber 0.8 g, Protein 36.9 g, SaturatedFat 16.3 g, Sodium 331 mg, Sugar 0.1 g

RIB EYE STEAK WITH BLUE CHEESE COMPOUND BUTTER AND CRISPY ONION STRINGS RECIPE BY TASTY



Rib Eye Steak With Blue Cheese Compound Butter And Crispy Onion Strings Recipe by Tasty image

Elevate your thick, juicy steaks with a creamy blue cheese compound butter and fried onion strings. Basting your steaks with butter and herbs in the final minutes of cooking gives them that eye-catching color and crispy exterior you can't wait to cut into it. These small and easy additions will add so much flavor to your dish. You'll score extra points with that special someone with the pretty presentation, too.

Provided by Betsy Carter

Categories     Dinner

Yield 2 servings

Number Of Ingredients 18

1 cup unsalted butter, room temperature
1 cup crumbled blue cheese
2 tablespoons chives, finely chopped
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ medium yellow onion, thinly sliced
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon paprika
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
4 cups canola oil, for frying
2 rib eye steaks, 1 1/2 in (3 cm)
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons olive oil
2 tablespoons unsalted butter
5 sprigs fresh thyme

Steps:

  • Make the compound butter: In a medium bowl, mix together the butter, blue cheese, chives, salt, and pepper until well combined.
  • Transfer the butter to a piece of plastic wrap and roll into a log. Refrigerate for at least 1 hour, or until ready to use.
  • Make the fried onions: In a shallow bowl, combine the onions and buttermilk and let sit at room temperature for 1 hour.
  • In a medium bowl, whisk together the flour, paprika, salt, and pepper. Dip the buttermilk-coated onions into the flour mixture, shaking off any excess.
  • Fill a large skillet with high sides with the canola oil. Heat the oil over medium-high heat until it reaches 375˚F (190˚C). Once the oil is hot, add the onions in batches and fry for 3 minutes, until golden brown. Transfer the onions to a wire rack to drain and season with salt.
  • Generously season the steaks all over with salt and pepper.
  • Add the olive oil to a large cast-iron or stainless-steel pan over high heat. Once the oil begins to shimmer, add the steaks and cook, without disturbing, until a brown crust forms, about 7 minutes. Flip the steaks and continue to cook for 7 minutes more, until the steak is browned on both sides. Sear the sides of the steak to render any fat. Add the butter and thyme to the pan. Tilt the pan toward you and baste the steaks with the melted butter for 2 minutes, until the internal temperature reaches 135°F (60°C) for medium rare.
  • Serve the steak with the crispy onions and blue cheese compound butter.
  • Enjoy!

STEAKS WITH BASIL BLUE CHEESE BUTTER



Steaks With Basil Blue Cheese Butter image

Make and share this Steaks With Basil Blue Cheese Butter recipe from Food.com.

Provided by thepurpleturtle

Categories     Steak

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup butter (at room temperature)
1/4 cup blue cheese, crumbled (at room temperature)
1/4 cup fresh basil, finely chopped
2 teaspoons Tabasco sauce
4 steaks (such as strip loin, at least 3/4 in. or 1.5 cm thick)

Steps:

  • Oil grill and heat barbecue to medium-high.
  • Meanwhile in a medium bowl, stir butter with cheese, basil and Tabasco. If too lumpy, mash with a fork. Scrape onto a piece of plastic wrap. Form into log 1 inches (2.5 cm) wide and tightly roll up. Twist ends of plastic wrap and place in freezer to chill while steaks are grilling. If making ahead, butter mixture will keep well in the refrigerator up to a week.
  • Place steaks on grill. Barbecue, uncovered, 4-6 minutes per side for medium-rare. Remove steaks to plates. Sprinkle with salt and pepper. Let stand 5 minute
  • Slice butter mixture into rounds and serve 1 or 2 rounds on each steak.
  • Excellent with green and yellow beans and baked potatoes.

Nutrition Facts : Calories 132.5, Fat 14, SaturatedFat 8.9, Cholesterol 36.8, Sodium 214.4, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 2

GRILLED FILET WITH BLUE CHEESE BUTTER



Grilled Filet with Blue Cheese Butter image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

1 stick unsalted butter, slightly softened
1/4 cup crumbled Cabrales blue cheese
2 teaspoons finely chopped fresh thyme
Salt and freshly cracked black pepper
4 (1 1/2-inch thick) filet mignons
Canola oil, as needed
1 teaspoon coarsely cracked black pepper

Steps:

  • Preheat a grill to high heat.
  • Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
  • Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.

STEAK WITH BLUE CHEESE BUTTER



Steak with Blue Cheese Butter image

Another delicious steak with a butter topping for your next grilling. Use the left over butter on hot cooked vegetables.

Provided by Karen From Colorado

Categories     Steak

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup crumbled blue cheese
1 tablespoon chopped parsley
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 clove garlic, minced
2 beef t-bone steaks or 2 porterhouse steaks

Steps:

  • In a small bowl combine butter, blue cheese, parsley, basil and garlic.
  • Set aside.
  • Grill steaks to desired doneness.
  • Top each steak with a generous amount of the butter mixture.
  • Chill the remaining butter for another time.
  • (Try the butter mixture tossed with hot cooked vegetables).

BASIL-BUTTER STEAKS WITH ROASTED POTATOES



Basil-Butter Steaks with Roasted Potatoes image

A few ingredients and 30 minutes are all you'll need for this incredibly satisfying meal. A simple basil butter gives these steaks a very special taste. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 package (15 ounces) frozen Parmesan and roasted garlic red potato wedges
4 beef tenderloin steaks (1-1/4 inches thick and 6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
5 tablespoons butter, divided
2 cups grape tomatoes
1 tablespoon minced fresh basil

Steps:

  • Bake potato wedges according to package directions., Meanwhile, sprinkle steaks with salt and pepper. In a 10-in. cast-iron or other ovenproof skillet, brown steaks in 2 tablespoons butter. Add tomatoes to skillet. Bake, uncovered, at 425° until meat reaches desired doneness, 15-20 minutes (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine basil and remaining butter. Spoon over steaks and serve with potatoes.

Nutrition Facts : Calories 538 calories, Fat 29g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 740mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 41g protein.

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.

Tips:

  • Choose the Right Cut of Steak: Opt for tender and flavorful cuts like ribeye, strip loin, or tenderloin. Ensure the steaks are at least 1 inch thick for even cooking.
  • Season Wisely: Season the steaks generously with salt and pepper before cooking. You can also add other seasonings like garlic powder, onion powder, or paprika for extra flavor.
  • Use a Cast Iron Skillet: A cast iron skillet provides excellent heat retention and sears the steaks perfectly. If you don't have a cast iron skillet, use a heavy-bottomed skillet that can withstand high temperatures.
  • Cook to Desired Doneness: Use a meat thermometer to ensure the steaks are cooked to your desired doneness. For medium-rare, cook to an internal temperature of 135°F; for medium, cook to 145°F; and for medium-well, cook to 155°F.
  • Let the Steaks Rest: Once cooked, let the steaks rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  • Compound Butter Magic: The basil-blue cheese butter is the star of this dish. Make sure to use high-quality ingredients and mix them thoroughly. It's the perfect complement to the savory steaks.

Conclusion:

This recipe combines tender and juicy steaks with a delectable basil-blue cheese butter, creating a flavorful and satisfying meal. By following the tips and cooking techniques provided, you can create a restaurant-quality steak dinner in the comfort of your home. So fire up your stove, gather your ingredients, and indulge in this culinary delight. Your taste buds will thank you!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #5-ingredients-or-less     #main-dish     #beef     #barbecue     #easy     #dinner-party     #summer     #seasonal     #meat     #steaks     #equipment     #grilling

Related Topics