Help!! Need a recipe!

daffy1909

A few years a go I had a steak at a great restaurant, that had a blue cheese sauce on top, It was fantastic! Been looking for a recipe ever since, haven't found one yet. Does any one out there know of one they r willing to share??? Thanks!

badinfluence

Never had a blue cheese "sauce" on a stake. I have had crumbled blue cheese on a stake that has melted almost to a sauce. Bet that didn't help did it?

NPHuskerFL

Here's one that looks pretty damn tasty.
Rib Eye Steak with Blue cheese sauce: http://youtu.be/mq6gWeAA1dU

Hibby

I had something like this at Steak and Ale (no longer in business). Don't know if it's what you're looking for but here it is: http://thepioneerwoman.com/cooking/2009/09/grilled-ribeye-steak-with-onion-blue-cheese-sauce/

NPHuskerFL

Another
Black Filet Mignon and Cabernet Blue Cheese Sauce…: http://youtu.be/PsZQx0xzUlY

henapple

Bleu cheese and evo

NPHuskerFL

I'm thinking of using a neutral oil in a CI pan. Sear the steaks in the pan with the dome around 650℉-700℉. Once the steaks reach the desired temp remove from the egg. Add in Cabernet Sauvignon and crumbled blue cheese & mix around with the steaks quickly so that you don't overshoot your desired temperature on the steaks. Remove the steaks for a quick rest. Plate and drizzle the sauce over each one of the steaks. Sounds delicious to me.
With maybe some stuffed bellas.

Think I'll try this real soon. I hope this helps.

gdenby

Can't help you w. a specific recipe, but I do know the quality of the cheese makes a huge difference.

My fave. blue w. beef is from Maytag Farm. Nice and sharp, but creamy too. Second is probably dulce gorgonzola, but that has just a hint of sharpness.

daffy1909

Thanks everyone for the input! It was helpful I'll be trying a few different things tomorow, till I get it right! The u tube recipe NP posted looked good! Gonna start there! =D>

Richard Fl

Sauce, Beef, Blue Cheese

Here it is! Start with the triangle pack of blue cheese (whatever brand they have).  Warm in a sauce pan on low heat.  Add some butter to help thin it out, EVOO also works. Finish with a little cream, couple tablespoons at most. Don't boil, just melt! Shoot for thick not soupy. Spoon over your steak. Or drink it right out of the pan!!!

INGREDIENTS:

Recipe Type: Sauce

Source

Source: BGE Forum, Ronbeaux, 2006/12/11

Zmokin

My favorite way of coming up with a new recipe to try is:

first, google it and find 4 or 5 recipes to review.
second, compare their list of ingredients, identifying what they all have in common
third, identify what is different
forth, eliminate those ingredients I don't like (especially if on the different list)
fifth, decide based ingredients I keep on the list and the different recipes, what quantities I want to use for each ingredient I will be using.
sixth, based on the different recipes directions, create my own cooking directions.

Then, based on the results of my new creation, maybe tweak the ingredient list and/or the preparation directions as required.

Legume

What @Zmokin said...I do this all the time, use the bones of recipes and tune to my taste from there. Not always a success, but more fun.

daffy1909

Thanks everyone!!!