Best 7 Sunday Rib Eye Steaks With Blue Cheese Butter Mushrooms And Sherry Recipes

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.

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

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!

GRILLED RIB-EYE STEAK WITH BROWN BUTTER AND BLUE CHEESE

Steps:

• Remove the steaks from the refrigerator 30 minutes before grilling and let sit on a kitchen counter, loosely covered.
• Heat the grill to high. Set a cast-iron skillet large enough to hold both steaks on one side of the grill. Brush the steaks with canola oil and season very liberally with salt and pepper. Grill until well charred on the first side, 2 to 3 minutes; flip and grill until well charred on the second side, another 2 to 3 minutes. (The steaks should still be raw at the center at this point.) Transfer to a cutting board.
• Slice the steaks across the grain about 1 1/2-inches thick; don't separate the slices. Keeping the steak slices together, transfer the steaks to the skillet and top with the butter. Cover the grill and cook the steaks for 5 minutes for medium rare. Transfer the skillet to a trivet.
• Arrange the steak slices on a platter so that the interior of the slices is facing up. Top each slice with some blue cheese. Pour the hot brown butter from the skillet over the steak. Serve immediately.

RIB-EYE STEAKS W/ MUSHROOMS, BRANDY AND BLUE CHEESE

Steps:

• Place steaks in shallow dish, drizzle with olive oil and rub the oil all over the steaks.
• Sprinkle steaks with salt and pepper and let stand at room temperature for one hour.
• Melt butter in heavy medium skillet over medium-high heat.
• Add onion and saute until beginning to soften, about 3 minutes.
• Add mushrooms and garlic; saute until mushrooms are just tender, about 4 minutes.
• Heat heavy large skillet over medium-high heat.
• Add steaks to skillet; fry until cooked to desired doneness (about 5 minutes per side for medium-rare).
• Transfer steaks to plates; tent loosely with tin foil to keep warm.
• Add broth, then brandy and rosemary to same large skillet; bring to boil, scraping up browned bits.
• Add mushroom mixture; boil until liquid is thick enough to coat spoon lightly, about 5 minutes.
• Add 1 cup blue cheese; stir just until cheese melts, about 1 minute.
• Season sauce to taste with salt and pepper.
• Spoon sauce over steaks; sprinkle with remaining blue cheese.
• Garnish with rosemary sprigs if desired.

RIB-EYES WITH WHISKEY BLUE CHEESE SAUCE AND MUSHROOMS

Steps:

• Place the steaks in a shallow dish.
• Rub the steaks well in oil on both sides, then season with salt and pepper.
• Let stand at room temperature for 1 hour (no less!).
• Melt butter in a heavy skillet over medium heat.
• Add in onion slices and garlic; sauté for about 3-4 minutes or until softened.
• Then add in sliced mushrooms and continue to cook until just tender (about 5 minutes).
• In another skillet heat a couple tablespoons oil over medium heat.
• Add in the steaks; fry to desired doneness (about 4-5 minutes per side for medium rare).
• Transfer the steaks to a plate and tent loosely with foil to keep warm.
• Add in the broth and whiskey or brandy to the same skillet that the steaks were fried; bring to a boil and scrape any browned bits from the bottom of the pan.
• Add in the mushroom mixture; bring to a boil and simmer until the liquid is thick enough to coat the spoon lightly (about 5-6 minutes).
• Add in 1 cup blue cheese; stir until the cheese melts (about 1 minute).
• Season the sauce with salt and pepper.
• Spoon the sauce over the steaks, then sprinkle with 1/4-1/3 cup crumbled blue cheese.

RIB-EYE STEAKS WITH MUSHROOMS, BRANDY AND BLUE CHEESE

Steps:

• Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper. Let stand at room temperature 1 hour.
• Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until beginning to soften, about 3 minutes. Add mushrooms and garlic; sauté until mushrooms are just tender, about 4 minutes.
• Heat heavy large skillet over medium-high heat. Add steaks to skillet; fry until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to plates; tent loosely with foil to keep warm.
• Add broth, then brandy and minced rosemary to same large skillet and bring to boil, scraping up browned bits. Add mushroom mixture. Boil until liquid is thick enough to coat spoon lightly, about 5 minutes. Add 1 cup cheese; stir just until cheese melts, about 1 minute. Season sauce to taste with salt and pepper.
• Spoon sauce over steaks. Sprinkle with remaining 1/4 cup cheese. Garnish with rosemary sprigs.

GRILLED RIBEYES WITH BLUE CHEESE BUTTER

Steps:

• Cut slits into each steak; insert garlic slices. Brush with oil and sprinkle with salt, cayenne and pepper., Grill, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Combine blue cheese and butter. Serve with steaks.