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Found 5 results

  1. I made some bleu cheese compound butter to use on some ribeye steaks last night and though I'd share this recipe with you: Bleu Cheese Compound Butter 3/4 lb unsalted butter (12oz/3 sticks), softened 1/2 lb crumbled bleu cheese (8oz) 2 tablespoons stone ground mustard 1 tablespoon finely chopped fresh thyme (or 1 tsp dried thyme) 1/2 tablespoon finely chopped fresh oregano (or 1 tsp dried oregano) 1/2 teaspoon garlic powder Cream then butter and then fold in the rest of the ingredients. You can do this in a food processor but I recommend folding in the crumbled bleu cheese by hand so it maintains it's 'crumbled' nature in the compound butter. Dump it out on saran wrap and roll it up and then twist it into a tube. Slice off as needed and store in the freezer when not in use... I like to use a slice of this on a big steak.... it's awesome!
  2. The local market had Top Sirloin on sale so I picked up a steak. (This was actually $5.31) Rubbed it down with the above ingredients and wrapped it up to get happy overnight. Got my Jumbo Joe scorching hot and place on the steak. (Sorry for the blurry Pic) Seared it for 2 minutes and then flipped it and seared the other side for 2 minutes. I then moved it over the indirect side for 6 minutes and it was done. I brought it in and let it rest for 5 minutes. I then sliced it up, plated it and then spread on some softened Blue-Cheese & Herb Compound Butter. (See Link: Blue Cheese and Herb Compound Butter) Delicious! Thanks for looking.
  3. One of my favorite toppings on steak is Blue-cheese & Herb Compound Butter. I made this many time before but I ran out of what I had in the freezer so I made some more up Monday night. Here are the ingredients for this batch. You can load it up with your favorite ingredients. (like John's recipe below) 5 oz. Crumbled Blue Cheese 1 stick Unsalted Butter 1/4 cup Italian Parsley Leaves (Minced) 1 tsp. Thyme 1 tsp. Dill 1 tsp. Fresh Ground Black Pepper Place the blue cheese and the soften butter in a bowl. Add the minced the parsley, and other ingredients and thoroughly mix together with a fork. Spoon approximately 1/4 of the mixture onto some plastic wrap. Take the front edge of the wrap and tuck over the mixture and roll this up and then twist the ends tightly to form a log. Repeat with the balance of the mixture. I took one log and put in into the fridge and the other three I froze for future use. Thanks for looking.
  4. A while ago I purchased this nice looking Bone-in Ribeye with the intention of entering it into a Contest. Unfortunately I didn’t read the entry deadline correctly and missed the cutoff time. No worries, I froze it and waited for a better time to cook it. A couple days ago I thawed it out. I frenched the Ribeye. Here are the ingredients for the rub. (Same as I use on Tri-Tip) I finely chopped the Rosemary. I rubbed on some Worcestershire sauce, then some fresh ground sea salt with garlic, some fresh ground black pepper, some steak seasoning and finally the Rosemary. I wrapped this up and let it rest for 6 hours. An hour before I put the Ribeye on the kamado, I cleaned and halved some Brussels Sprouts. I put them in a bowl, drizzled them with Basil infused OO, then some fresh ground sea salt with garlic, some fresh ground black pepper and gave them a good toss. I now put these in a vacuum sealed bagged and gave them a Sous Vide head start on their their way to my plate. Later I put the Ribeye on the 225 degree kamado, indirect, with some Hickory chunks and set my thermometer for an IT of 113 degrees. While this was happening I got the Brussels Sprouts going in my 14” C.I. skillet. First I fried up some bacon. I remove that and revered some crumbles for later. I pour off most on the bacon grease and then added some onion and 2 tbsp. of minced garlic and let them just start to sweat. Now I added 1/2 cup of red wine and then the Brussels Sprouts. Let this cook until they are tender and then add in some bacon crumbles. Once my thermometer alarm went off, I remove the Ribeye and loosely tented with foil. I opened my vents all the way and waited for searing temperatures. Once it reached 500 degrees on the dome thermometer I put the Ribeye on for 3 minutes per side. I removed it and let it rest 10 minutes and then plated everything up. Here it is with the Brussels Sprouts, some rice pilaf that my wife made, a couple of coins of Blue Cheese Compound Butter and a Modern Times Blazing World IPA. A perfect medium rare. And here is the money shot below. Unbelievably Delicious!
  5. We wanted to finish off the Holiday weekend with a bang so I had thawed out a Double R Ranch Porterhouse that I had in the freezer. I seasoned it with garlic sea salt, fresh ground black pepper and some steak seasoning and wrapped it up to rest a few hours. While it was resting I made up some roasted potatoes and some Brussels Sprouts. After the veggies were ready I checked the I.T. on the steak and I had overshot my target of 113 by 7 degrees. I took it off and loosely tented with foil and let the kamado get up to searing temps. I had found this Weber Searing grate on clearance at Lowes and put it to good use here. I love this shot. Earlier in the month I had made up some blue cheese compound butter with some parsley and dried Thyme for just this sort of occasion. I got some of it out to put on the steak. Here is everything Plated with a Twisted Manzanita Rustic Horizon Red Ale. Here is the prerequisite “Fork” shot rubbed in some of the compound butter. Not quite medium rare but still oh so delicious. Thanks for looking.
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