Savory Grilled Steak With Bleu Cheese Garlic Butter

"Our local grocery store sometimes will have chefs prepare sample dishes & this was one of them. I find that a little butter goes a long way, so I've been able to reduce the amount by half & there is still plenty of savory flavor to top your steak with. For those watching carb content it is 6 net carbs. You will probably have some left over Bleu Cheese Garlic Butter & once you taste it, you'll think of many things beside steak you'll want to add it too."
 
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photo by SneekerGirl photo by SneekerGirl
photo by SneekerGirl
photo by jrtfan photo by jrtfan
photo by jrtfan photo by jrtfan
Ready In:
27mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Bleu Cheese Garlic butter: Add butter,garlic, thyme, and seasoning to food processor or blender and puree.
  • Add Bleu Cheese and puree.
  • Set aside and refrigerate.
  • Steak: Mix seasoned salt, garlic,pepper, and soy sauce to create marinade.
  • Place steaks and marinade in a large dish and marinate for 10 minutes, turning once.
  • Discard marinade.
  • Spray grill with cooking spray and grill steaks for@ 6 minutes on each side for medium.
  • When fresh off the grill,serve each steak with a TBL.
  • of Bleu Cheese Garlic Butter on top.

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Reviews

  1. I would be thrilled if I got this meal at a 5 star restaurant!!! Made the bcgb on a NY strip steak cooked medium rare. Spicy creamed spinach on the side and crescent rolls, pomegranate water and Pinot noir. I made the butter exactly as the recipe says and really did think it was perfect. The only change I made was that I marinated for two-three times the suggested amount (basically because I was waiting on my boyfriend to come back from the store with the second shallot:)) some of the other reviews said it was too much salt and garlic. This thought never crossed our minds as we gabbed about how every bite was just as good as the first. We are planning to make it for our best friends for a nice spring porch dinner. Highly recommended.
     
  2. We followed exactly according to directions (the measurements for soy sauce and pepper were somewhat vague). I agree with other reviews that the garlic was a bit strong and it was a little bit too salty. I was not impressed with this recipe and I would not make this again.
     
  3. This was an excellent steak after making following changes: BUTTER- skipped the garlic/onion powder, used 25% less sodium Montreal steak seasoning STEAK- used low sodium soy sauce, and the same low sodium seasoning as in butter
     
  4. I agree that this was too salty. Next time, I'll leave it out of the marinade. I also agree the garlic flavor was overpowering the butter, and I LOVE garlic. We used flank steak. Overall, I loved the recipe with the exception of the above.
     
  5. I only used half of the bleu cheese butter as it made a lot. I froze the other half. I did not salt the steak and used low sodium soy as there was a lot of salt going on. It smelled terrific.
     
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Tweaks

  1. I'm editing my original review of this recipe to add that I made the Bleu Cheese Garlic Butter for my Aunt's wedding reception dinner for 85 people and everyone loved it. Thanks again Dawn for this recipe! The garlic bleu cheese butter in this recipe is to die for. We had it on the steak, I put it on my baked potato and the 2-3 tablespoons leftover are going to be used in making garlic bread. I made this pretty much as Dawn wrote it, except that I grilled a honking big old sirloin steak instead of the filet mignons. The steak was great but that garlic bleu cheese butter.....I was addicted in 10 seconds and can't wait to make more. Dawn, thank you so much for a great, simple recipe that I'll be making again, and probably soon!
     

RECIPE SUBMITTED BY

I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?
 
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