“My son found the idea of eating “bad’ cheese horrifying. In fact, he tried to throw it out three times prior to making the meal because he was convinced it wasn’t any good. For my husband and me, it was nice to enjoy a finer meal at home and skip the normal, kid-friendly, tossed-together meals. But when I make it again, I will serve about half of the cheese butter.”
Angie Haggstrom, mom of Eric, 8, Maple Creek, Sask.
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Bacon-Wrapped Rib Eye with Blue Cheese Butter
Savoury steak topped with creamy, buttery, blue cheese with a hit of smoky bacon? This is pure indulgence. If you prefer your steaks cooked past medium rare, continue to cook in oven an additional 2 minutes beyond the time recommended below.
Loading ...April 1st, 2009
Recipe by LeeAnne Wright
Servings
6Prep Time
Prep: 10 min.On the table: 15 min.
Ingredients
Directions
Mash together cheese, butter and Port in a bowl with a fork. On a piece of plastic wrap, form a thick log with the cheese mixture. Roll tightly and chill until ready to use.
Pre-heat oven to 400-deg. F. Remove steaks from the refrigerator at least 30 minutes prior to cooking for the most precise timing.
Secure two pieces of bacon around the outside edge of each steak with a piece of kitchen twine or toothpicks. Rub steaks lightly with olive oil and season generously with salt and pepper.
Heat a large ovenproof skillet over high heat until smoking. Cook steaks in batches if needed. Sear for 2 minutes per side then transfer to oven in pan. Continue to cook for 6 minutes or until internal temperature hits 125-deg. F.
Transfer steaks to a plate and tent loosely with foil. Let rest at least 5 minutes.
Remove string or toothpick and serve with a two 1/4" slices of blue cheese butter.
Nutrients Per Serving
Nutrients per serving: 749 calories, 54 g fat, 130 mg calcium, 1069 mg sodium, 1 g carbohydrates, 0 g fibre, 60 g protein. Excellent source of niacin and zinc; good source magnesium and iron.
Photo by Edward Pond
Copyright © 2012 St. Joseph Media. All Rights Reserved.