- Most Helpful
- Highest Rating
I would be thrilled if I got this meal at a 5 star restaurant!!! Made the bcgb on a NY strip steak cooked medium rare. Spicy creamed spinach on the side and crescent rolls, pomegranate water and Pinot noir. I made the butter exactly as the recipe says and really did think it was perfect. The only change I made was that I marinated for two-three times the suggested amount (basically because I was waiting on my boyfriend to come back from the store with the second shallot:)) some of the other reviews said it was too much salt and garlic. This thought never crossed our minds as we gabbed about how every bite was just as good as the first. We are planning to make it for our best friends for a nice spring porch dinner. Highly recommended.
We followed exactly according to directions (the measurements for soy sauce and pepper were somewhat vague). I agree with other reviews that the garlic was a bit strong and it was a little bit too salty. I was not impressed with this recipe and I would not make this again.
This was an excellent steak after making following changes: BUTTER- skipped the garlic/onion powder, used 25% less sodium Montreal steak seasoning STEAK- used low sodium soy sauce, and the same low sodium seasoning as in butter
I agree that this was too salty. Next time, I'll leave it out of the marinade. I also agree the garlic flavor was overpowering the butter, and I LOVE garlic. We used flank steak. Overall, I loved the recipe with the exception of the above.
I only used half of the bleu cheese butter as it made a lot. I froze the other half. I did not salt the steak and used low sodium soy as there was a lot of salt going on. It smelled terrific.
It was ok-- but we couldn't taste the bleu cheese due to all of the garlic. Next time I'll keep the garlic in the in the marinde, but keep it out of the butter.
Loved this steak Dawn! If you are a blue cheese lover like I am you will go bonkers for this one! I even put some of the butter on my baked potato. It was soooooooo good! Thanks for sharing it!
I used fresh basil - this is the best recipe for a mouth watering taste
This garlic bleu cheese butter was amazingly simply, yet folks would think there was something 'hard' about it. ha! I have them fooled now. I also used this on Rib Eyes, and omitted the soy sauce. fantastic-o.
We had this for dinner last week and it was superb! I actually used a nice thick sirloin, don't always have filet mignons and really wanted to try the butter. I used Durkee's New Orleans Style Smokehouse seasoning in it and it was tdf. Thanks for a wonderful treat!