Balsamic Rib-Eye Steak With Bleu Cheese Sauce
"This is the only way that I prepare steaks, now. Absolutely delicious!"
photo by Sackville
- Ready In:
- 1hr 50mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 236.59 ml balsamic vinegar
- 59.14 ml red wine (merlot is nice in this)
- 14.79 ml fresh ground black pepper
- 2.46 ml kosher salt
- 4 rib eye steaks
- 118.29 ml balsamic vinegar
- 59.14 ml crumbled blue cheese
directions
- Combine 1st four ingredients in a ziploc bag or shallow pan.
- Add steaks to marinade.
- Marinate for 1-2 hours, turning steaks in marinade frequently.
- Grill steaks to desire doneness.
- I grill for 3-5 minutes on each side for medium-rare/medium doneness.
- While steaks are grilling, combine vinegar and bleu cheese to a creamy consistency.
- Serve sauce as a condiment to steaks.
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Reviews
-
Used a high quality Balsamic and a cheap bottle or cab sav for the marinade and marinated for 6 hours in the fridge... steak was perfect. It would have been over marinated if it hadn't have been in the fridge though. The bleu cheese sauce was to die for. I didn't realize that I was running out of balsamic on the marinade so I had to use only aout 1/4 cup of Balsamic and added a splash of the wine and a splash of red wine vinegar. I also added about 2 tsp of mayo just to give a little bit of a creaminess to the sauce. I free poured the bleu cheese because I adore it and knew I wanted it to shine. Overall an amazing and simple recipe!! Thanks :) Boyfriend adored it as well and he is a huge foodie so his praise is worth it's weight in gold. -
Used excellent quality Balsamic and marinated for 2 hrs. DH not a big vinegar fan so I cut back on the amount in sauce to half and added equal amount of sour cream to give a smooth texture to the sauce. Dh though the steak was good but not great and loved the sauce. -
Everyone enjoyed this recipe! Made "as is" with a good quality balsamic vinegar. Marinated the meat for about 2 hours. The sauce was very thin and I had to put in the food processor to blend into a sauce. My husband really liked it but I think next time I will cut back on the vinegar and up the amount of blue cheese for a thicker sauce. Thanks for sharing - we will be having this one again! -
We had this with a 1" or 1 1/4" ribeyes. It was great! We used a cabernet because that is what i had - turned out just fine. We broiled them too, since we live in Wyoming and its not real easy to grill, about 8-9 min a side under the broiler - med. rare. We added sautedd mushrooms under the blue cheese sause - perfect!! -
My husband and I made this about a month ago and we LOVE the marinade but neither of us enjoyed the Bleu Cheese Sauce, it was just not our thing. We have since used the marinade about 6 different times and it is one of our favorites. I have some steaks marinating in this marinade right now and I just cannot wait to cook these tonight! The one thing I really like about this marinade is that you can let them marinate for only an hour or for 24 hours and its still always good!
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RECIPE SUBMITTED BY
I've been hanging around Zaar for a while, now and have found some really awesome recipes, but more importantly, some really awesome people.
I'd like to thank all of you who have taken the time to try my recipes. Your reviews are a bright spot in my day.
I believe that life is a collection of lessons that we must do our best to learn. One that I'm working on now is not judging those who judge others. I've come across this quote and thought I'd put it here: "The world is long on judgment and short on understanding. Judging is easy and self-satisfying. Understanding requires perspective, experience, and empathy."-Unknown
