Jeff’s blue Cheese SteakLevel of difficulty: medium
Cooks for 2
2 steaks (of your choice)
6 oz of Rockfort or other quality blue Cheese
3 tbsp of butter
1 tbsp paprika
Fresh chopped Italian parsley
4 gloves garlic
3 tbsp of extra virgin olive oil
1/3 cup of raspberries
½ cup of stock (game preferred or chicken / beef)
3 table spoons of balsamic vinegar
Fresh ground pepper
This is a dish that has been developed and refined by my brother and I over the last 10 years. It is definitely a dish intended for those who love and appreciate a good steak made even better. However if you don’t enjoy the taste of blue cheese move on!
As noted any steak will work. However, if you enjoy a rare steak like I do, the preferred cut would be a fillet mignon. A nice thick 2” plus fillet will also allow you to not overcook the steak and at the same time allow the thick wedges of the cheese melt all over your steak… is your mouth watering yet?
You can go to any fancy steak house and pay $50 plus for a steak and never get what you will be serving here. Why? They couldn’t afford to put this much cheese on a quality cut of beef and serve it for that price. Also this is quite easy to prepare and a real hit with any fellow carnivores.
This dish can be prepared in a pan but is better suited to the bbq over high heat. Now, to prepare, take your steaks and marinate them after combining the ingredients of the garlic, olive oil, butter, paprika and parsley. Let your steaks marinate anywhere from a minimum of 3 hours to overnight. At which time you should take them out of the fridge and let them stand uncovered for 15 minutes at room temperature. By this time you should have your bbq temperature at 500 plus degrees. Season your steaks on both sides with the ground pepper and sea salt and slide them onto the grill, turning them only once using anything but a fork. Now this is key when you turn your steaks you should have your blue cheese already cut into wedges approximately ¼” thick and ready to lay enough of them on to almost cover 2/3 rd’s of the surface of the steak. Let your steak cook the appropriate amount of time to doneness and remove them from the grill.
As you let your beautifully cooked steaks stand for 5 minutes combine the raspberries with the stock, salt and pepper and allow it to reduce down over high heat stirring constantly for several minutes, add the balsamic vinegar along with seasoning and remove from the heat after it boils and thickens slightly.
Serve your steak accompanied by the starch of your choice (see Double Sweet Baked Potatoes) and a salad. Gently pour the sauce over the steak and enjoy accompanied by the biggest heaviest Cab that you can find.
Complementary Wines: Cabernet Franc Full-Bodied, Whisky: Single Malt, Zinfandel
If you'd like more delicious recipes and wine pairings
, join my newsletter.
Visit Jeffrey McBain
's wine and food blog
Foodbie - Eat and drink better.