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re: Does anybody use cheese as a topping for a steak?
Posted on 5/4/13 at 7:42 pm to Darla Hood
Posted on 5/4/13 at 7:42 pm to Darla Hood
Had blue cheese crusted filet, good but too much cheese for me. I do like some gorganzola on new York strip
0
Posted on 5/4/13 at 8:16 pm to biggsc
Not if I have a good cut. Helps give some texture and flavor to something cheaper though.
Posted on 5/4/13 at 9:39 pm to LSUJuice
I usually put Kraft American cheese singles on top of my steaks for special occasions.
This post was edited on 5/4/13 at 9:43 pm
Posted on 5/4/13 at 10:00 pm to LakeViewLSU
I went to The Warehouse in Monroe last year and got the special, a filet stuffed with gorgonzola....frick that, burned me for life!!! My steaks stay dairy-free from here on out!!!
Posted on 5/5/13 at 7:48 am to biggsc
I put a blue cheese butter on a steak occasionally. Looks like this:
It is delicious, but I do it when I get a steak AND a blue cheese craving simultaneously.
That is a prime filet.
It is delicious, but I do it when I get a steak AND a blue cheese craving simultaneously.
That is a prime filet.
Posted on 5/5/13 at 8:41 am to biggsc
I combine cheddar, sharp cheddar, mild cheddar (and some colby jack), and then stuff it into the little slits I've cut in the steak (right after I pulled it out of the pot), so that I get a cheese medley with every bite.
Posted on 5/5/13 at 8:59 am to Patrick O Rly
I've tried the steak and cheese thing with minimal success. Somehow the cheese deflects the microwave's waves and upsets the steaks cooking atmosphere. Admittedly I have not tried cheese on my boiled steaks though.
Posted on 5/5/13 at 9:05 am to LSUballs
Boiling helps prevent the formation of crust. 
Posted on 5/5/13 at 11:31 am to Jax-Tiger
Jax, your steak and sauce looks a lot like mine when I want a bit of gorgonzola butter. The saltiness and slight flavor from the cheese and butter compliments the steak's flavor if you put just enough on it. It's an added component not a heavy duty flavor. It doesn't mask the meat.
Love a gorgonzola or blue cheese butter, but I don't like it when steak joints just top the steak with blue cheese and cook it on the top like a crust. It's too much.
Sometimes, I like a brown butter sauce with fried parsley atop a steak. Delicious. Sometimes, I want nothing.
Love a gorgonzola or blue cheese butter, but I don't like it when steak joints just top the steak with blue cheese and cook it on the top like a crust. It's too much.
Sometimes, I like a brown butter sauce with fried parsley atop a steak. Delicious. Sometimes, I want nothing.
Posted on 5/5/13 at 1:43 pm to Gris Gris
quote:
The saltiness and slight flavor from the cheese and butter compliments the steak's flavor if you put just enough on it.
Agreed. I think the filet is the perfect steak for this, as it doesn't have a lot of fat. I don't like the cheese on a fattier piece of meat. I like the flavor imparted by the fat and somehow the cheese just doesn't help it...
Posted on 5/5/13 at 1:48 pm to Jax-Tiger
I've used it on a ribeye and it's fine, but it' better suited for a nice thick filet.
Posted on 5/5/13 at 2:05 pm to biggsc
quote:
Does anybody use cheese as a topping for a steak?
Can't imagine doing so. No disrespect to someone who happens to like it.
Posted on 5/5/13 at 2:06 pm to biggsc
I like a good philly cheesesteak.
Posted on 5/5/13 at 2:43 pm to biggsc
My favorite way to cook a rib-eye
Coat the outside of the steak with Paul Prudhomme's Blackened Steak Magic.
Pan sear in a hot iron skillet for 2 minutes each side.
Top with Pimiento Cheese (Palmetto Cheese works best but that might not be available in La).
Put in the oven for about 10 minutes.
Friggin' delicious.
Coat the outside of the steak with Paul Prudhomme's Blackened Steak Magic.
Pan sear in a hot iron skillet for 2 minutes each side.
Top with Pimiento Cheese (Palmetto Cheese works best but that might not be available in La).
Put in the oven for about 10 minutes.
Friggin' delicious.
This post was edited on 5/5/13 at 2:44 pm
Posted on 5/5/13 at 2:49 pm to VOR
quote:
Can't imagine doing so.
Another reason for the divorce. Just so you know, I use some of the alimony money to buy gorgonzola for my thick prime filets.
Posted on 5/5/13 at 3:45 pm to Gris Gris
prime filets
Waste of money Gris. Just buy choice when you're buying fillets. This is mho anyway.
Waste of money Gris. Just buy choice when you're buying fillets. This is mho anyway.
Posted on 5/5/13 at 4:04 pm to LSUballs
quote:
prime filets
Waste of money Gris. Just buy choice when you're buying fillets. This is mho anyway.
Can't say I disagree, but my steak picture above is a prime filet. I was at Costco, and they had prime filets for $11.99/lb. and the only choice filets they in the case were whole tenderloins. I didn't feel like waiting for them to cut me some steaks, so I took the prime filets.
The prime filet LOOKED better. Did it taste better? I can't rightly say, one way or the other.
Posted on 5/5/13 at 4:15 pm to Jax-Tiger
Prime fillets are awesome. It's just one cut I can't really tell much difference in between choice and prime.
Posted on 5/5/13 at 4:28 pm to LSUballs
I was also trying to win the 4th of July food porn contest. I think the prime filet put me over the top... 
Posted on 5/5/13 at 4:34 pm to Jax-Tiger
Damn right
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