Karen, This is just so crumpish. A simple and easy recipe that is big on flavour. The blue cheese added a real delicious flavour to the steak. My daughter isn't a steak lover but boy did she woof this down quickly. I cut back on the amount of margarine I used. Also, I used low sodium and low fat margarine. Honestly, you just have to try this recipe. If you are not a lover of blue cheese, you can get milder versions of blue cheese. Thank you, Karen, this is a real keeper to please the steak eaters in the family.
Thanks Karen In California for a great cook-out recipe. It was easy to make the butter ahead and it was so good. I did add another clove of garlic 'cause I thought is sounded good at the time...and it was! We really enjoyed our meal, and we take our hats off to you for posting it. Thanks! Ann
Great stuff!!! Made this Memroial Day weekend. Simple preparation. Tastes like something you'd find at a fancy steakhouse. Going to try it on lamb next.
Really good. And I don't normally like blue cheese. The recipe makes a ton though - we halved it and still had way more than needed for 2 steaks.
I often eat my BBQ steak and hamburgers this way. Blue cheese or Roquefort and meat just go together. I use grass fed Kerrygold butter though and no garlic. Amazing!
Delicious, quick and easy. I like this on everything. A baked potato, toast or steamed vegies. Thank you.
Most excellent!!! Have have shared this recipe with so many friends, always a hit. You can also freeze it in small portions a defrost as needed. Goes great on many things!
I made this for the umpteenth time a few days ago. I was out of parsley and basil so I just tossed in about a tablespoon of Italian seasoning. It was really good but next time I'll stick to the original. I love this recipe.
I will never again top my steak with anything else. This was dangerously good. I had on my New York Strip and on a baked potatoe. Thanks for sharing Karen!!