When someone really likes something, they tend to buy/use/eat that thing a lot. We are that way with blue cheese. We go for the blue cheese dressing on salad and request blue cheese to be placed on beef when eating out. (Even if it is not on the menu that way!) Eric likes the olives in his martinis stuffed with Blue cheese. We also use it extensively at home. It is incorporated into breakfast, (Ham, Blue Cheese & Pear Quiche) it goes in & on our appetizers, (Blue Cheese Stuffed Mini Potatoes; Buffalo Deviled Eggs) blue cheese is integrated into lunch, (Prosciutto, Pear & Blue Cheese Sandwich) added to vegetable dishes, (Asparagus with Tomatoes, Almonds & Blue Cheese; Blue Cheese & Walnut Green Beans) incorporated into pizzas, (Butternut Squash & Blue Cheese Pizza; Beef & Blue Pizza) and used to enhance chicken dinners (Balsamic Chicken with Blue Cheese).
To honor Eric this weekend, we’ll be serving some of his favorite things. There will be blue cheese stuffed olives for his martini. And the steaks will be made even better with the addition of a blue cheese & Dijon cream sauce. But I will be drawing the line at dessert. There will definitely NOT be any blue cheese in the dessert, even if it is Father’s Day!
Steak with Blue Cheese-Dijon Sauce
Steak with Blue Cheese-Dijon Sauce (adapted from tasteofhome.com) Serves: 4, Prep Time: 20 minutes, Grill Time: 10 minutes + standing time
Ingredients:
- 1/2 cup cream
- 1/2 cup milk
- 1/2 cup Dijon mustard
- 1/4 cup plus 2 teaspoons crumbled blue cheese, divided
- 1 garlic clove, minced
- 24 ounces ribeye steaks, 1-1/2 inches thick
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions:
In a small saucepan over medium heat, whisk together the cream, milk, mustard, 1/4 cup blue cheese, and garlic. Bring the sauce to a simmer. Reduce the heat to low, whisking occasionally.
Mix up the sauce.
Preheat the grill to high. Rub both sides of the meat with the olive oil and sprinkle it with the salt and pepper. Grill the steaks, covered, on a greased rack over high direct heat, 4-6 minutes on each side, until the meat reaches the desired doneness (135°F for medium-rare, 140°F for medium, and 145°F for medium-well.) Remove the steak from the grill and let it stand for 10 minutes while the sauce finishes cooking.
Oil, salt & pepper the steak.
When the sauce is reduced by half, pour it over the steaks
The sauce is ready when it has reduced by half.
Top the steaks with the remaining blue cheese and serve.
Top the steak with the sauce and additional blue cheese after it has rested.
Happy Father’s Day! ~Linda
Steak with Blue Cheese-Dijon Sauce (adapted from tasteofhome.com) Serves: 4, Prep Time: 20 minutes, Grill Time: 10 minutes + standing time
Ingredients:
- 1/2 cup cream
- 1/2 cup milk
- 1/2 cup Dijon mustard
- 1/4 cup plus 2 teaspoons crumbled blue cheese, divided
- 1 garlic clove, minced
- 24 ounces ribeye steaks, 1-1/2 inches thick
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions:
In a small saucepan over medium heat, whisk together the cream, milk, mustard, 1/4 cup blue cheese, and garlic. Bring the sauce to a simmer. Reduce the heat to low, whisking occasionally.
Preheat the grill to high. Rub both sides of the meat with the olive oil and sprinkle it with the salt and pepper. Grill the steaks, covered, on a greased rack over high direct heat, 4-6 minutes on each side, until the meat reaches the desired doneness (135°F for medium-rare, 140°F for medium, and 145°F for medium-well.) Remove the steak from the grill and let it stand for 10 minutes while the sauce finishes cooking. When the sauce is reduced by half, pour it over the steaks. Top the steaks with the remaining blue cheese and serve.