Best 9 Blue Cheese Stuffed Steaks Recipes

BLUE CHEESE-STUFFED STEAKS

Steps:

• In a large skillet, saute garlic in oil until tender. Cover and cook over low heat for 5-7 minutes or until golden and softened. Add tomatoes; cook and stir until tomatoes just begin to burst. Remove from the skillet; set aside and keep warm., Cut a pocket in the thickest part of each steak; fill with blue cheese. Sprinkle with salt and pepper., In the same skillet, cook steaks over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with tomato mixture.

BLUE-CHEESE-STUFFED FILLETS

Steps:

• In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only need half this recipe for the steaks.
• Preheat oven to 400 degrees F.
• Once butter log is set, slice 1/2 the whole log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each side.
• Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates. Eat and enjoy!

STEAK WITH BLUE CHEESE POTATOES

Steps:

• Preheat the oven to 425 degrees F. Pierce the potatoes with a fork, then microwave until easily pierced but slightly firm in the center, about12 minutes. Brush with olive oil and bake directly on the oven rack until tender with crisp skins, about 10 minutes. Keep warm.
• Season the steak with salt and pepper and rub with 1 tablespoon olive oil. Mix the blue cheese, sour cream and herbs in a bowl.
• Heat a cast-iron skillet over medium-high heat. Sprinkle the skillet with 1/2 teaspoon salt and drizzle lightly with olive oil, then add the steak and weigh it down with a heavy skillet; cook until browned, 4 minutes. Flip the steak, replace the top skillet and brown the other side, 3 minutes. Reduce the heat to low, remove the top skillet and cook 1 to 4 more minutes for medium rare. Transfer to a plate to rest.
• Return the skillet to medium-high heat, add the shallot and port and boil until thickened, about 4 minutes. Stir in the broth and any juices from the steak and cook 5 minutes, then whisk in the butter. Split open the baked potatoes and top with the blue cheese mixture. Slice the steak; serve with the potatoes and sauce.

BLUE CHEESE-TOPPED STEAKS

Steps:

• Preheat oven to 350°. In a small bowl, combine the blue cheese, bread crumbs, parsley, chives and pepper. Press onto 1 side of each steak., In a large nonstick skillet, cook steaks over medium-high heat for 2 minutes on each side. Transfer to a 15x10x1-in. baking pan coated with cooking spray. , Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes., Meanwhile, in a small saucepan, melt butter. Whisk in flour until smooth. Gradually whisk in broth and wine. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, stir in browning sauce. Serve with steaks.

STRIP STEAKS WITH BLUE CHEESE GLAZE

Steps:

• In a medium bowl, mix together blue cheese, buttermilk, breadcrumbs, pecans, thyme, and parsley. Stir until well combined. Season with salt and pepper and set glaze aside.
• Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
• Season steaks on both sides with salt and pepper and drizzle with olive oil. Place on grill and cook for 4 to 6 minutes. Turn steaks and cook 4 to 6 minutes more for medium-rare. Remove steaks from grill and top each with several tablespoons glaze. Let stand a couple minutes before serving.

GRILLED BLUE CHEESE STUFFED ONIONS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Cut off enough from the bottom of the onion for it to sit flat. Scoop out 1/3 of the flesh starting from the top of the onion. Fill the core with blue cheese.
• Wrap the onion in aluminum foil and grill, blue cheese-side-up, until tender, about 40 minutes.

SPINACH AND BLUE CHEESE-STUFFED FLANK STEAK

Steps:

• Preheat oven to 400°F.
• Place the thawed spinach in the center of a kitchen towel. Holding the towel over the sink, twist it to squeeze excess water out of the spinach.
• Open the towel and place the spinach in a food processor, along with the pine nuts, blue cheese, and garlic. Pulse until the ingredients form a thick paste.
• Place the flank steak flat on a work surface and using your fingers and/or a silicone spatula, spread the spinach and cheese mixture evenly over the entire steak.
• Roll the steak into a cylinder and, using kitchen twine, tie the roll securely about every two inches.
• Mix one tablespoons olive oil with seasoning salt, pepper and liquid smoke. Brush mixture over the whole outer surface of the steak roll.
• In a large, deep skillet over medium-high, heat the remaining oil. Add the steak roll and sear one side for about 1 1/2 minutes. Use tongs to rotate the roll 1/4 turn, searing for another 1 1/2 minutes. Continue until all sides are seared.
• Transfer the roll to a rack, place on a baking sheet or pan and place in oven to roast for 15 to 20 minutes, or until an instant-read thermometer inserted into the center of the roll reads 140 degrees F.
• Remove from oven, let stand for 5 minutes. Slice, serve, and enjoy!

ROLLED FLANK STEAK WITH BLUE CHEESE STUFFING

Steps:

• Preheat oven to 350°F; heat a skillet over medium-high heat.
• Add the oil and shallots and cook until soften, add the garlic and thyme. Continue cooking until the shallots are lightly browned.
• Transfer to a medium-size bowl and let cool slightly.
• Mix in the croutons, cheese and bread crumbs.
• Pound the steak to a even thickness. A larger surface area is perfect so as to hold the stuffing.
• Put the steak on a work surface and mound the blue cheese stuffing lengthwise down the center.
• Roll the steak and tie off with string securely in several places. Salt and pepper the meat.
• Heat an over-proof skillet with a thin layer of oil and sear the steak on all sides.
• Put the skillet in the oven for ten minutes. Turn steak over and leave in for another ten minutes.
• Take steak out and cover with loose foil for 5-10 minutes and then begin carving. Enjoy.

SOFT STEAK (MARINATED SKIRT STEAK WITH BLEU CHEESE)

Steps:

• Whisk hoisin sauce, brown sugar, rice vinegar, garlic, chili sauce, and ginger together in a bowl until marinade is smooth; pour into a resealable plastic bag. Add skirt steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours.
• Remove steak from the marinade and shake off excess. Discard remaining marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook steak until it starts to firm and is reddish-pink and juicy in the center, 6 to 8 minutes per side. Sprinkle blue cheese over the steak and cook until cheese just starts to melt, 2 to 3 minutes. An instant-read thermometer inserted into the center of the steak should read 130 degrees F (54 degrees C).