Sensei's Crusty Crumbled Blue Cheese Steak Topping recipe

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Ingredients

3 tablespoons room-temperature butter
1 tablespoon prepared horseradish
½ cup crumbled blue cheese
½ cup Italian-seasoned bread crumbs
2 (6 ounce) rib-eye steaks

Nutrition Info

602.6 calories
carbohydrate: 21.1 g
cholesterol: 131.4 mg
fat: 44.1 g
fiber: 1.5 g
protein: 29.6 g
saturatedFat: 23.9 g
servingSize: -
sodium: 861.7 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  3. Stir butter and horseradish together in a bowl until evenly mixed. Fold blue cheese crumbles into the butter mixture. Mix bread crumbs thoroughly into topping.

  4. Grill steaks until they start to firm and are reddish-pink and juicy in the center, about 4 to 5 minutes per side for medium rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a broiler pan. Spread about half the blue cheese mixture atop each steak.

  5. Cook steaks under the broiler until the crust becomes golden, about 3 minutes.

Recipe Yield

2 servings

Recipe Note

A rich and slightly crunchy blue cheese topping for any cut of grilled steak! If you like the blue cheese crumb crust on your steak at Outback Steakhouse® you will love this! The kids can't get enough, and they don't even like blue cheese.

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