Ingredients with Measurements:
- 2 rump steaks (8-10 oz each)
- Salt and pepper
- 2 tbsp olive oil
- 4 tbsp unsalted butter, softened
- 2 oz blue cheese, crumbled
- 1 tbsp fresh parsley, chopped
- 1 garlic clove, minced
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Plastic wrap
- Serving platter
Step-by-step instructions:
1. Preheat grill or grill pan to high heat.
2. Season both sides of the rump steaks with salt and pepper.
3. Brush steaks with olive oil and place on the grill or grill pan.
4. Cook for 3-4 minutes on each side for medium-rare or until desired doneness is reached.
5. Remove steaks from the grill and let rest for 5 minutes.
6. In a mixing bowl, combine softened butter, blue cheese, parsley, and minced garlic. Mix until well combined.
7. Place the blue cheese butter mixture onto a sheet of plastic wrap and roll into a log shape.
8. Chill the butter in the refrigerator for at least 30 minutes.
9. Once the butter has chilled, slice into rounds.
10. Place the sliced butter on top of the rested steaks and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Chilling time: 30 minutes
5. Temperature:
Grill or grill pan: high heat
Serving size:
2 servings
Nutritional information:
Calories per serving: 550
Fat: 44g
Protein: 34g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 620mg
Substitutions for ingredients:
- Rump steak can be substituted with sirloin, ribeye, or filet mignon.
- Blue cheese can be substituted with gorgonzola or Roquefort.
- Parsley can be substituted with chives or thyme.
- Garlic can be omitted if preferred.
Variations:
- Add a splash of balsamic vinegar to the blue cheese butter for a tangy twist.
- Top the steak with sautéed mushrooms for an earthy flavor.
- Serve the steak with a side of roasted vegetables for a complete meal.
Tips and tricks:
- Let the steak rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steak is cooked to your desired temperature.
- Make the blue cheese butter ahead of time for easy preparation.
Storage instructions:
- Store leftover steak in an airtight container in the refrigerator for up to 3 days.
- Store leftover blue cheese butter in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat steak in a skillet over medium heat until warmed through.
- Reheat blue cheese butter in the microwave for 10-15 seconds or until softened.
Presentation ideas:
- Serve the steak on a bed of arugula for a pop of color.
- Garnish with additional crumbled blue cheese and parsley.
Garnishes:
- Crumbled blue cheese
- Chopped parsley
- Sautéed mushrooms
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
- Roasted potatoes
- Grilled asparagus
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Caesar salad
Troubleshooting advice:
- If the steak is not cooked to your desired temperature, return it to the grill or grill pan for additional cooking time.
- If the blue cheese butter is too soft, chill it in the refrigerator for a few minutes before slicing.
Food safety advice:
- Always wash your hands and surfaces before handling raw meat.
- Use a meat thermometer to ensure the steak is cooked to a safe temperature of 145°F for medium-rare.
Food history:
- Blue cheese butter is a classic accompaniment to steak and has been enjoyed for many years.
Flavor profiles:
- The rump steak is savory and juicy, while the blue cheese butter adds a tangy and creamy flavor.
Serving suggestions:
- Serve the steak with a side of roasted vegetables and a glass of red wine for a complete meal.
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