Reviewed: Nov. 13, 2007

o-m-g! Love this recipe. Makes a super tender, flavorful dinner.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Oct. 26, 2007

Recipe was very good - I reduced the pepper just a little bit and let the rub sit on the meat for about 30 minutes. The only problem I had was my grill on low isn't quite low enough so it didn't cook as slow as it should have. So I'm sure the meat would have been more tender - but that's my grill's fault!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

stefanie

Reviewed: Oct. 14, 2007

Excellent recipe!! This has become a regular in our house. I use a london broil cut of round steak, instead of the flank, just because it's more readily available here. I make up a large batch of the rub to keep on hand, making this even easier than it already is. I put the rub on at least an hour before and find it really adds to the flavor. Tons of flavor in this.. the meat is great alone, but with the butter it's to die for! Thanks so much for sharing this.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tsgma

Cooking Level: Expert

Reviewed: Oct. 4, 2007

We used a 2 inch NY strip and it was excellent. LOVED the rub. Definitely not overpowering for the steak. The blue cheese mixture on the other hand was too much of a flavor for me. I did not have any chives, but I bet it would have been excellent with that. Next time I think I will use the chives, less blue cheese and perhaps Gorgonzola instead of blue cheese. Highly recommend this recipe if you want something that tastes more upscale without the price tag. :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenifer

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Sep. 22, 2007

Tender beef, excellent melty bleu cheese butter! This was delicious. Earned thumbs up from my whole family, thats rare! :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

EricaLynPerry

Cooking Level: Expert

Living In: Fairfield, California, USA

Reviewed: Sep. 18, 2007

This was delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lester

Cooking Level: Expert

Home Town: Watsonville, California, USA

Living In: Tacoma, Washington, USA

Reviewed: Sep. 16, 2007

I hate to admit it, but it is only recently that I have begun to appreciate Blue cheese. I'm still a little scared of it, but I really wanted to try this recipe. I used rib eye steaks instead of flank steak. I added fresh minced garlic and cayenne to the butter mixture, I cut the blue cheese back a bit, and I used gorgonzola. This was delicious. I served it with a whole grain pilaf, mushrooms sauted in butter with garlic and sherry, and a spinach salad. Very good meal. Thanks for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Sep. 10, 2007

This Bleu Cheese Butter is wonderful!! I don't care what kind of steak you're making, it is a perfect accompaniment. It is also great on hamburgers and on backed potatoes!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sandi

Cooking Level: Intermediate

Home Town: Suffolk, Virginia, USA

Living In: Camp Hill, Pennsylvania, USA

Reviewed: Sep. 4, 2007

I have never had anything like this before. I have always been a, "gimmie my steak plain" kinda guy. I loved this. The flavors were excellent and made the steak "sizzle". Highly recommend.

Was this review helpful? [ YES ]
0 users found this review helpful