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 Steak with Bleu Cheese

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  • Total Posts: 405
  • Joined: 4/29/2006
  • Location: Canada, ND
Steak with Bleu Cheese Wed, 06/7/06 11:44 PM (permalink)
No, I'm not gonna ask Do YOU like Blue Cheese on YOUR steak? I do (NOT)?

A friend and I went for dinner and he ordered a Blue Cheese Fillet(mignion). I do like blue cheese, but this sauce absolutely over powered a wonderful,flavorful cut of meat. I thought this was a bad pairing on the chef's part. Now for the question.

For those that eat steak with blue cheese, is there a more appropriate cut for pairing with the sauce? Fillet typically has such a good flavor, I thought this act was almost criminal.

    • Total Posts: 3486
    • Joined: 6/4/2004
    • Location: Fontana, CA
    RE: Steak with Bleu Cheese Thu, 06/8/06 1:02 AM (permalink)
    Sounds gaggy. Here's what I like on my steak: my knife and fork.

      • Total Posts: 3589
      • Joined: 7/3/2004
      • Location: San Francisco, CA
      RE: Steak with Bleu Cheese Thu, 06/8/06 4:05 AM (permalink)
      I actually do like it--or would. I've never been served it that way but I usually get a salad with blue cheese dressing with steak and I eat some meat and then some salad and the flavors sort of blend which I like. I also LOVE hamburgers with bacon and blue cheese. You want a great cut to eat with blue cheese, that's it--a hamburger.

        • Total Posts: 2187
        • Joined: 5/7/2003
        • Location: Lehigh Valley, PA
        RE: Steak with Bleu Cheese Thu, 06/8/06 6:43 AM (permalink)
        I'm not a militant steak purist but IMO, blue cheese would be overwhelming on a filet. I agree with BT that a nice thick burger is the best repository for blue or gorgonzola cheese.

        If I'm in the mood for a topping on steak, it would be some Bernaise sauce served in a side dish with filet or a NY strip steak rubbed with Worcestershire sauce and garlic, grilled, then toppped with chopped toasted walnuts and slices of brie cheese and stuck under the broiler for a minute to melt it.

          • Total Posts: 2835
          • Joined: 3/14/2003
          • Location: Fox River Valley, IL
          RE: Steak with Bleu Cheese Thu, 06/8/06 7:05 AM (permalink)
          Ilove blue cheese in all forms, a burger probably is the better option but heaven is a local place I frequent that serves a pepper crusted steak with a blue cheese sauce. Yum!
            John A

            • Total Posts: 4295
            • Joined: 1/27/2006
            • Location: Daytona Beach, FL
            RE: Steak with Bleu Cheese Thu, 06/8/06 8:46 AM (permalink)
            Sounds good but I would have it on the side rather than poured over the steak.


              • Total Posts: 2429
              • Joined: 6/17/2005
              • Location: Kannapolis area, NC
              RE: Steak with Bleu Cheese Sun, 06/11/06 11:40 AM (permalink)
              I don't care for blue cheese on my staek but love Clemson Blue


              on a burger.

              Charlotte has a wonderful and well established steak house, The Ranch House, that has three fantastic items (all are good but these three stand out) on its menu. Shrimp cocktail w/ freshly ground horseradish sauce (to die for), a filet that is perfect and a simple salad.

              The interesting thing about the salad is when you order it w/ blue cheese dressing the waitress will kindly tell you they don't have blue cheese dressing, will Roquefort dressing be acceptable. They basically put real Roquefort through a ricer and add a very small bit of mayo to make the dressing. It is wonderful.

                • Total Posts: 624
                • Joined: 1/28/2004
                • Location: Nokomis, FL
                RE: Steak with Bleu Cheese Sun, 06/11/06 12:17 PM (permalink)
                A neighbor back in Maryland told me her husband grills a nice, thick sirloin, lets it finish with a thin coating of equal amounts of bleu cheese and sweet butter. I tried it and am glad I did!

                  • Total Posts: 1196
                  • Joined: 11/16/2003
                  RE: Steak with Bleu Cheese Sun, 06/11/06 12:19 PM (permalink)
                  I love blu cheese, but it is terrible on steak. I ordered it that way once and even scraping it off the meat didn't help much.

                    • Total Posts: 811
                    • Joined: 7/17/2004
                    • Location: Fredericksburg, VA
                    RE: Steak with Bleu Cheese Tue, 06/13/06 7:47 AM (permalink)
                    I love a good steak and I love blu cheese. I tried it once, dreadful.

                      • Total Posts: 696
                      • Joined: 4/29/2003
                      • Location: Providence, RI
                      RE: Steak with Bleu Cheese Tue, 06/13/06 8:36 AM (permalink)
                      I dont mind it at all, but it needs to be done with a deft touch.

                      A filet is actually not a favorite of mine. Filet to me is mild to a fault almost flavorless and while tender, is not something I cant get in another cut of meat that has some flavor.

                        • Total Posts: 405
                        • Joined: 4/29/2006
                        • Location: Canada, ND
                        RE: Steak with Bleu Cheese Tue, 06/13/06 2:36 PM (permalink)
                        Thanks for everyone's input. I thought I was missing something but I am glad to hear I am of the majority here.

                        The funny thing is that I have seen this pairing on several menus in the area.

                          • Total Posts: 425
                          • Joined: 2/14/2002
                          • Location: Oakland, CA
                          RE: Steak with Bleu Cheese Tue, 06/13/06 2:44 PM (permalink)
                          shortchef has it. A compound butter with bleu cheese will not overpower the cut, but add a pleasing tone of gorgonzola/whatever to the steak. If you've never made a compound butter, they are real easy and a bitchen complement to steak or fish. One of the most famous is maitre d'hotel butter, with fines herbes (or sometimes just parsley) shallots and lemon juice. You mix up your flavorings with softened butter, plop it onto a sheet of wax paper, fold the paper over, place the edge of a sheet pan on top of the top piece of paper just in front of the butter, and push forward, which squeezes the butter into a tube shape. Twist the ends of the paper like it was a bonbon, refrig or freeze, then place a nice slice on top of hot protein. Enjoy.
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