Steak With Blue Cheese Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Very assertively-flavored steak recipe that I learned about 12 years ago when I was learning to cook to impress my now-husband. Adapted from Betty Crocker's New International Cookbook. This Spanish-influenced recipe can tend to be somewhat on the salty side, so be careful to use unsalted butter to saute the steaks, and a good-quality, not-overly-salty blue cheese in the sauce. Serve simply, with a lightly-dressed salad, good crusty bread, and a nice red wine. Ingredients:
8 ounces good blue cheese, crumbled |
1 -3 garlic clove, chopped |
2 tablespoons dry white wine (drinking quality) |
1 dash ground red pepper |
2 tablespoons unsalted butter |
4 small new york strip steaks (about 1 inch thick, about 2 pounds) or 4 small rib eye steaks (about 1 inch thick, about 2 pounds) |
fresh ground pepper |
1/4 cup water |
chopped parsley (for garnish) |
Directions:
1. In a medium skillet, combine cheese, garlic, wine, and red pepper over low heat.
2. Stir frequently until cheese melts.
3. Remove from heat and keep warm.
4. In large skillet, melt butter over medium-high heat, and cook steaks to your liking, turning only once.
5. (About 4- 5 minutes per side will result in steak done to about medium, depending on your cook top).
6. Sprinkle pepper over steaks, remove from skillet and keep warm.
7. Add water to skillet and heat to boiling, stirring constantly to loosen browned bits.
8. Boil 2 minutes, then stir pan juices into cheese mixture.
9. Pour over steaks and sprinkle with parsley.
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