Reviewed: Apr. 30, 2007

I love the bleu cheese butter on top. It melts nicely and spreads a great flavor over the meat.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Apr. 18, 2007

The combination of butter and spices was a HIT! I recommend doubling the bleu cheese, though. Also, definitely add the chives to the spice mix-gives it a great flavor!

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surfgirl303

Cooking Level: Intermediate

Home Town: Canandaigua, New York, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: Apr. 12, 2007

5 stars for the blue cheese butter! I grilled a t-bone with my own seasonings, served w/ asparagus. my picky husband LOVED it! by the way, what/who is a "DH" - i see it in lots of reviews...just wondering!!!

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PAIGE

Cooking Level: Intermediate

Home Town: Madison, New Jersey, USA

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Reviewed: Apr. 10, 2007

I liked the bleu cheese butter ok, but DH hates bleu cheese. I thought it was too peppery for my taste, too, but hubby liked that. Overall, I thought it was ok.

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BensMum

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Mar. 28, 2007

My family loved it. They want it again tomorrow night!

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O2BNParadise

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Reviewed: Mar. 15, 2007

This was so delicious. I had a taste for red meat (london broil in particular), and this satisfied my pregnant craving!!! The bleu cheese butter was an excellent addition to the meat...made it spectacular. I microwaved the bleu cheese/butter/chive mixture for about 15 seconds on high b/c I wanted to serve it warm on the meat. Freeze dried chives work just as well as fresh chives. Also, I rubbed the meat down with garlic pepper, which made this especially flavorful. I will be adding this to the rotation!

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ColleenK.

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 1, 2007

This recipe was awesome! My husband is already asking me to make it again! Thanks for sharing!!!

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RACHELLE

Cooking Level: Intermediate

Home Town: Henderson, Nevada, USA

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Reviewed: Jan. 23, 2007

I'm giving this 5 stars because my husband and sons LOVED this recipe...infact my husband wanted me to make it again within a week. I personally did not like it. I sliced the leftover meat very thin the next night & used it for soft taco's & they loved those too!

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Jan. 22, 2007

I must say the bleu cheese butter sauce...GADZOOKS!!! I am now a big fan of bleu cheese, will use sauce with other foods, for sure! The meat has outstanding flavor, although still a bit tough. Need to add something to tenderize it just a bit more. Thank you for sharing such an easy, great tastin recipe.

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Hecooks4me

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Reviewed: Jan. 5, 2007

Everbody loves this recipe. I make a bleu cheese sauce by melting the butter and bleu cheese together and adding some heavy cream. Sometimes I'll add some Merlot or Cabernet to make a bleu cheese/wine sauce. The rub is great and the sauce smooths it all out.

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sully11

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Reviewed: Dec. 17, 2006

I made this using filet mignon. I halved the recipe for both the butter and the rub. I also cooked the steaks on a grill pan. It was super easy and super yummy.

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KentuckyWoman

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Reviewed: Dec. 8, 2006

Made this last night with cuts of sirloin instead of london broil (was cheaper at the store)! Fantastic! Even my husband, who is iffy about bleu cheese, loved it! We thought it may have been better with some sort of marinade, but was great and juicy without it! We cooked the meat on a grill pan on top of the stove- medhi heat, 4 mins on each side and got a gorgeous medium rare, which is what both of us like (with 1 inch thick cuts). Try this!!

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Reviewer:

Amelia H

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Reviewed: Dec. 1, 2006

The blue cheese butter made this exquisite. I skipped the seasoning suggested in the recipe in lieu of Montreal Steak Seasoning. I'll make this again for sure!

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LUNA47

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Reviewed: Nov. 26, 2006

I have got to be one of the few who didn't like the butter. It was too weird. The blue cheese was lumpy in it, I wouldn't put something cold on my hot food, I just didn't like it. I made my own marinade/rub for the meat: 1/4 C olive oil, 2 t Montreal steak seasoning, 1 t black pepper, 1 t garlic powder, 1 t onion powder, dash of Worcestershire, dash of liquid smoke. Mix together in a bowl & run into the meat & let sit in the fridge for an hour. So I really can't review the original recipe since I made changes. For some reason I just didn't like the butter. Thanks anyways.

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Nov. 18, 2006

I made this with the bacon wrapped filet minions at the grocery store. It was awesome! It would have cost about 20 dollars at a restaurant, and I made it for about seven dollars a serving!

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knicolelynch

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Reviewed: Oct. 25, 2006

taste great.

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Reviewer:

sonicsour

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 25, 2006

Just made the bleu cheese butter to go with my own recipe for the London broil. Very yummy and easy to create. Left out the chives as I didn't have any.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 5, 2006

Awesome topping! I used a bottled rub for the meat (my kids won't eat anything too spicy), and doubled the blue cheese topping. Everyone gave it a thumbs up!!

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