Steak with Stilton sauce

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1000, total fat 88 G., saturated fats 36 G., proteins 50 G., carbohydrates 3 G., fiber 0 G., cholesterol 232 mg, sodium 780 mg, sugar 2 G.

With this recipe, you'll be able to grill the perfect ribeye steak on a charcoal grill. And to serve, prepare a special sauce made with Stilton blue cheese. The blue cheese adds a piquant note to the creamy sauce—the perfect accompaniment to the meat!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Steaks

4 boneless ribeye steaks, 3 cm thick.
High-quality olive oil

Stilton sauce

0.5 cups of quality mayonnaise
0.5 cup sour cream
110 g Stilton cheese, crumbled
220 g of cream cheese at room temperature
1 tbsp chopped green onions
1 teaspoon coarse salt
0.5 tsp freshly ground black pepper
1/4 tsp Worcestershire sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, Stilton cheese, cream cheese, green onions, Worcestershire sauce

Cooking the dish according to the recipe:

Remove the steaks from the refrigerator 30 minutes before cooking and let them come to room temperature. Preheat the charcoal grill.
Once the coals have burned down, spread them out into an even layer. Pat the steaks dry on both sides with paper towels and lightly brush each side with olive oil. Season generously with salt and pepper. Place the steaks on the hot grill and cook for 2 minutes per side, until golden brown.

Cover the grill and cook the steaks for another 3-4 minutes, until tender or the internal temperature reaches 120°F (49°C). To check, insert a thermometer into the center of the steak. Remove the steaks from the grill, arrange them in a single layer on a platter, and cover tightly with foil.
Let the steaks rest at room temperature for 15 minutes. Slice and serve warm with Stilton sauce.

Stilton sauce:

Place the cheese in the bowl of a food processor fitted with a steel blade and puree. Add the cream cheese, mayonnaise, sour cream, green onions, salt, pepper, and Worcestershire sauce. Process until smooth. Serve at room temperature.

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