By Queen of Everything on January 27, 2005
Photo by Sackville
Photo by Sackville
"This is the only way that I prepare steaks, now. Absolutely delicious!"
Serving Size: 1 (121 g)
Servings Per Recipe: 4
"Used a high quality Balsamic and a cheap bottle or cab sav for the marinade and marinated for 6 hours in the fridge... steak was perfect. It would have been over marinated if it hadn't have been in the fridge though. The bleu cheese sauce was to die for. I didn't realize that I was running out of balsamic on the marinade so I had to use only aout 1/4 cup of Balsamic and added a splash of the wine and a splash of red wine vinegar. I also added about 2 tsp of mayo just to give a little bit of a creaminess to the sauce. I free poured the bleu cheese because I adore it and knew I wanted it to shine. Overall an amazing and simple recipe!! Thanks :) Boyfriend adored it as well and he is a huge foodie so his praise is worth it's weight in gold."
"Used excellent quality Balsamic and marinated for 2 hrs. DH not a big vinegar fan so I cut back on the amount in sauce to half and added equal amount of sour cream to give a smooth texture to the sauce. Dh though the steak was good but not great and loved the sauce."
"Everyone enjoyed this recipe! Made "as is" with a good quality balsamic vinegar. Marinated the meat for about 2 hours. The sauce was very thin and I had to put in the food processor to blend into a sauce. My husband really liked it but I think next time I will cut back on the vinegar and up the amount of blue cheese for a thicker sauce. Thanks for sharing - we will be having this one again!"
"We had this with a 1" or 1 1/4" ribeyes. It was great! We used a cabernet because that is what i had - turned out just fine. We broiled them too, since we live in Wyoming and its not real easy to grill, about 8-9 min a side under the broiler - med. rare. We added sautedd mushrooms under the blue cheese sause - perfect!!"
"My husband and I made this about a month ago and we LOVE the marinade but neither of us enjoyed the Bleu Cheese Sauce, it was just not our thing. We have since used the marinade about 6 different times and it is one of our favorites. I have some steaks marinating in this marinade right now and I just cannot wait to cook these tonight! The one thing I really like about this marinade is that you can let them marinate for only an hour or for 24 hours and its still always good!"
"We cooked this for the family , and marinated the steak for 6-7 hours before cooking. I would suggest you cook the steak for about 1 min less than you normally would as the marinating quickens the cooking time. Very nice !!"
"wonderful recipe. it was just want i was craving. Used a bit more bleu cheese in the sauce to cut the acidic taste. we served this with a spring mix salad with a balsamic vinaigrette dressing & tomatoes."
"This was fabulous the red wine balsmic was the perfect complement to some preety good ribeyes. Those who don't like blue cheese just leave the sauce off. I used aged balsamic which is sweet and it was particularly good. Excellent!!"
"Excellent. I prepared this for a gathering of friends who are great cooks. It was a hit. I made the suace in the blender. Next time I will try Marla's suggestion and put some green onion and parsley in the sauce. Delicious. Thanks, Queen"
"I'm sorry to say that this was a big "YUK"! Our opinion was don't waste quality ingredients. "
"Hi there Queen, this is a very nice way to prepare a steak. I used filet mignons and marinated them for about 2 hours. I whisked the sauce to death, and also added some chopped green onion and some fresh parsley. I served the grilled steaks on top of the sauce. Very nice flavor, I will make this again. Thank you for the recipe! --Marla, AZ"
"I have made this 2 weekends in a row. I just love this recipe. This weekend I made with Blue Cheese Herb Bread #126360 and the whole family loved it!"
"Very easy for a midweek treat. Try putting some chopped garlic and a little ginger in the marinade - very yummy! The balsamic and bleu cheese is the best partner to steak I have yet to try!"
"These were good steaks, and easy to prepare. My husband and I have excellent beef available to us, and do think that we prefer a more simply seasoned steak, but have no real complaints about this method. I liked the creamy tang of the blue cheese/vinegar sauce, but only used it sparingly. We served these steaks with sautéed veggies and garlic bread. It was a hearty and filling meal with minimal fuss. "
"Both my husband and I really enjoyed this for our Valentine's dinner. We only marinated the steaks for about 45 minutes but they were very tender and the cooking times given are spot on. Loved how easy this was to make. My only niggle was that I found the vinegar/cheese sauce a touch too acidic and next time would cut down on the amount of vinegar. We served with the sauce drizzled over and chives on top."