WOW........you gotta be kidding Steve!
Bleu cheese on a ribeye?
Awesome idea, thanks for sharing. I gotta try that
Bleu cheese on a ribeye?
Awesome idea, thanks for sharing. I gotta try that
Great looking meal Steve. Love those ribeye's! [font=arial, sans-serif] [/font]
"super prudish olive oil" hahahahahaGrub looks great, I love ribeyes! Funny, I had the same broccoli last night but we use olive oil, garlic, s&p, red pepper flakes, and Parmesan cheese. Never tried it with lemon, I will have to next time. That is one of the wife's favorite side dishes next to green bean fries (not fried) with a lemon garlic aioli dipping sauce. Nice cross hatch too.
All looks Great Steve !!!
Gotta love that plate full !!
Bear
looks yum...great looking steaks...and I love blue cheese, GF hates it...oh, well, to each their own.
Nice job, that is a great looking meal! I do a similar thing with blue cheese, but I also like to take some slices of pear brush them with oil, grill them, and serve them on top with the blue cheese. The mix of sweet from the pear and savory from the blue cheese go awesome with red meat..... mmmmmm.
Man that looks good! Love the blu cheese too! What all did you put in the tatoes
Great looking meal my friend. Love ya like a brother but dont give up the day job for comedy
Give Amelia a hug.
I have Meat Envy!
TJ
WOW........you gotta be kidding Steve!
Bleu cheese on a ribeye?
Awesome idea, thanks for sharing. I gotta try that
I add the cheese when I pull the steaks to rest, so it can melt. I've found camembert is very good, too. If you only have a little cheese, mix it with some softened butter (and some herbs/spice if you like). Put the butter on plastic wrap and roll it up into a log and chill while the steak cooks. Then, when you pull the steak, just put a nice slice of the butter on. It's a real old school trick, but a good one!
This is why I am trying to get you to teach 4H kids. You know what you are doing in the kitchen. Compound Butter is awesomeI add the cheese when I pull the steaks to rest, so it can melt. I've found camembert is very good, too. If you only have a little cheese, mix it with some softened butter (and some herbs/spice if you like). Put the butter on plastic wrap and roll it up into a log and chill while the steak cooks. Then, when you pull the steak, just put a nice slice of the butter on. It's a real old school trick, but a good one!