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Savory Steaks and Blue Cheese Butter
Recipes
Savory Steaks and Blue Cheese Butter
4 servings
30 minutes total

Ingredients

  • 5 cloves garlic, divided
  • ¼ cup soy sauce
  • ¼ teaspoon pepper
  • ¾ teaspoon seasoned salt, divided
  • 1 ¾ lb boneless grilling steaks (such as New York strip, ribeye, or sirloin)
  • ¼ teaspoon onion powder
  • 4 tablespoons unsalted butter, divided
  • Cooking spray
  • 2 oz crumbled blue cheese
  • ¼ teaspoon dried thyme

Steps

    1. Use garlic press to crush 3 cloves garlic into medium bowl. Stir in soy sauce, pepper, and ½ teaspoon seasoned salt. Place steaks in marinade, turning to coat all sides (wash hands); let stand 10 minutes to marinate.
    2. Crush remaining 2 cloves garlic into microwave-safe bowl. Add onion powder, 1 tablespoon butter, and remaining ¼ teaspoon seasoned salt; microwave on HIGH 1–1 ½ minutes, stirring halfway through cook time, until hot and fragrant. Let stand to cool completely (about 5 minutes).
    3. Meanwhile, coat grill rack with spray and preheat grill (or grill pan) on medium. Cut remaining 3 tablespoons butter into small pieces; add cubed butter, blue cheese, and thyme to melted butter–garlic mixture and stir until well blended. Chill until ready to serve.
    4. Place steaks on grill (discard marinade); grill 6–7 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let rest 5 minutes before slicing; temperature will rise 5–10°F during this time. Cut steaks into portions, top with blue cheese butter, and serve.
    Chef's Tip: The blue cheese butter also makes superb garlic bread.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 530, Total Fat 36g, Sat Fat 18g, Trans Fat 1.5g, Chol 185mg, Sodium 470mg, Total Carb 1g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 49g, Vitamin D 0%, Calc 8%, Iron 35%, Potassium 15%