In each Men's Health magazine they give you a couple of recipe, and usually they look really good. I tend to rip them out of the magazine so i remember they are there and if i throw out the magazine i know i wont throw that out too. However, most of the time i just put them in a pile and forget about them. Not this time. As soon as i saw the picture for this recipe i knew i had to make it right away. And so, a few days later, I did. I'll tell you this. It tasted as good as it looked in the magazine, and it tasted better then it looks in my picture because i am not a very good photographer.
The original recipe is from Men's Health Magazine. I mostly followed that recipe, but made adjustments so i didn't have to buy a lot of things. There is also a red wine sauce, which was good, but is optional because the steaks were really good by themselves.
Ingredients
- 3 T-bone steaks, really any could do but i was in the mood for a t-bone
- salt and freshly ground black pepper
- 6 oz blue cheese at room temperature
- 2 tbsp softened
- 3/4 cup panko break crumbs
- 1/4 cup of a herb seasoning mix
- pinch cayenne pepper
- 2 tbsp olive oil, plus more as needed
- Red Wine Sauce
- 1 med onion, sliced
- 2 cups dry red wine, all i had was sangria so i used that
- worcestershire sauce
- 2 tbsp ice-cold
- Preheat oven to 350
- Mash together the blue cheese and softened butter with a fork. Fold in the bread crumbs, herbs, and cayenne.
- Using an oven proof pan, on the stove heat up oil.
- Lightly season steaks with salt and pepper
- Briefly sear steaks on both side
- Top the steaks with the blue cheese mixture, pressing down to form a crust
- Put pan in the oven
- Roast for 6 mins for med-rare
- Put steaks on a plate and set aside to rest
- To make the red wine sauce, In that pan, saute the onion until softened
- Add red wine and bring to boil
- After it has reduces a bit add worcestershire and butter, stirring continuously
- Pour over steaksT-Bone with Blue Cheese Crust and Red Wine Sauce
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