SMF help (nothing crazy)

[bigfurmn]

Momma is talking about a good blue cheese finisher for ribeye. I know you all got one. Please share it with me. Thank you!

 

[Fueling Around]

Momma sprung it on you at the night before?
Not a clue as mine doesn't like blue cheese.
Good luck and Happy Mother's Day Tom.
What? Someone made her a mother

 

[bigfurmn]

What? Someone made her a mother

To quote Naked Gun "Yeah, and if I ever catch the guy". . More of a general question. Going to a townball baseball game tomorrow and burgers/dogs after for mothers day. Her choice

 

[Gonna Smoke]

I'll take a good Roquefort and warm it slightly in the microwave, just do not let it melt. We like steaks cooked rare-med. rare over screaming hot coals. When I take them off, I immediately put a big pat of unsalted butter on them and then the warm cheese on that...

 

[chef k-dude]

Find a real blue cheese wedge you can slice. It will still crumble a bit when you do slice it but thats OK. Let the slices or the wedge before you slice it come to room temp before dinnertime and just place the cheese right on top of your serving. No need to do anything too fancy, although I do make a great blue cheese dip for buffalo style chicken and celery that would make a great topper too. But again, let it come to room temp, you dont want cold stuff on the freshly cooked beef, which should have been responsibly rested and not piping hot anyway.

 

[schlotz]

For us it's the quality of cheese used. Usually either a fine roquefort or a maytag blue. Totally agree placing a slice or two on top of the ribeye. I put it on with one minute left before pulling the steak off the grill, then let the ribeye rest for 5-8 minutes before serving.

 

[bigfurmn]

I will have to try that. Thanks

 

[zwiller]

Agree with others that a slice or healthy hand of crumbled GOOD stuff is what to do. That said, bleu cheese on steak is the equivalent of A1 to me and is code for steak is not seasoned well. A little late for it now but McCormick Montreal/Weber Chicago/GFS Canadian Steak are all good lady friendly options. My steaks get at least 30m (1-2 beers LOL) rest in the oven and I'd do it there. As was said, pad of butter, cheese, (maybe some fresh cracked BP) then park in the oven at 170F/"keep warm" setting. That said, we'd much rather have a side salad with blue cheese on it than on the steak.

 

[millerbuilds]

I like to mix Blue Cheese with a little cream cheese, black pepper, salt, Worcestershire sauce to taste, some shallots, butter, and garlic powder, stir it up, warm it up a bit, and spread it on the steak for the last 1-2 minutes of cooking.

- Jason

 

[sawhorseray]

IT'S A STEAK, NOT A SALAD, JUST S&P WILL DO FOR ME. RAY

 

[schlotz]

The wife likes the added flavor of blue cheese. For me it's in my salad along with homemade french dressing.
BTW: you can perfectly grill a properly seasoned steak. What goes on top afterwards is discretionary.