The Art of Steak Bites with Blue Cheese Cream: A Culinary Journey

As I sit down to prepare this dish, I am excited to share my passion for cooking with you. The star of the show is the rib eye steak, a cut that is known for its rich flavor and tender texture. To bring out the best in this ingredient, I start by cutting off the big pieces of fat and gristle, but I know that the fat is actually where the flavor comes from, so I decide to leave it on. Instead, I toss the beef in melted butter and a blend of good old grill seasoning, whatever your favorite seasoning may be for steak.

The secret to cooking these steak bites lies in using a high-quality cut of beef, which is why I've chosen rib eyes. To achieve that perfect sear, I use a very hot cast iron skillet. As I carefully place the steak into the pan, I want to make sure it's pushed all into a single layer, so I can cook multiple batches at once in a big skillet if possible. With the heat set to high, I let the steak sizzle for a minute before starting to flip and stir it.

After cooking the beef for about three to four minutes until it reaches medium rare, I reduce the heat to medium-low to prevent burning. This is where things start to get really interesting – I add more butter to the mix, which coats the pan in a flavorful brown butter. Next, I sprinkle some minced rosemary into the skillet, not only for its aroma but also to add a touch of elegance to the dish.

Now that the steak is almost done, I turn my attention to the sauce. To make this creamy blue cheese sauce, I need heavy cream and prepared horseradish – two ingredients that might seem unusual together, but trust me when I say they work magic. As I stir in these ingredients, I can already smell the delicious aroma of blue cheese wafting through the air. A sprinkle of black pepper adds a nice contrast to the rich flavors, while some chopped chives bring everything together.

To serve, I place each steak bite onto a little serving dish and spoon the blue cheese cream over it. The sauce is almost too beautiful to waste – I decide to drizzle it over the top, and then grab a little bite to test its perfection. And let me tell you, it's absolute heaven in my mouth.

The combination of flavors and textures in this dish is truly unique.

"WEBVTTKind: captionsLanguage: ensteak bite with blue cheese cream so i've got chunks of rib eye steak and i tried to cut off the big pieces of fat and gristle but of course the fat in a rib eye is part of where the flavor comes from and i'm tossing the beef in melted butter and just good old grill seasoning whatever your favorite seasoning is for steak basically and the secret is to use a pretty good cut of beef so these are rib eyes all right i have a very very hot cast iron skillet and look out this is going to make a lot of noise and the secret here is you want to push the steak all into a single layer so you want a pretty big skillet if you can get it that way you can get them all cooked in one batch all right so i'm going to leave the steak alone for the first minute and let it really sear and then i'll kind of start flipping it and stirring it probably cook the beef for about three to four minutes until it's medium rare oh my gosh hello look at that it smells amazing now just before these were done i actually turned the heat down under the skillet so it's more on a medium-low so i'm going to add some more butter to the mix and look at how just dirty the skillet is and by dirty i mean coated in like beef flavor and seasoning that brown butter and then i'm adding more butter on top of that and i've got some minced rosemary it kind of adds a little bit of elegance to whatever you're making i agree really goes with beef there's something about rosemary and beef that just knocks my socks off okay now i'm just stirring to kind of start cooking the garlic i don't want it to burn and that's part of why i turned the skillet down turn it up just a little bit and now i'm gonna go in with some heavy cream this is a creamy blue cheese sauce wow i mean wow there are no other words than well and then a couple of big spoonfuls of prepared horseradish which is very beef friendly especially around the holidays i love roast beef and horseradish sauce delicious blue cheese i think blue cheese is definitely one of those controversial ingredients but when you add it to a creamy sauce like this it just kind of makes it a little bit more mild you get all of that yummy kind of interest of the blue cheese and it's not overpowering like blue cheese can sometimes be oh it looks incredible and then i have some chives i'm gonna save back a few and honestly that is basically it a little bit of black pepper or a lot of black pepper rosemary smells amazing heaven that is sheer heaven so to serve i'm gonna add the beef to a little serving dish okay and then after you add the beef you see all this stuff in the bowl um you have got to drizzle that over that cannot go to waste wow okay i'm actually gonna try i was gonna spoon this but i think i'm gonna try to pour it what i'm nervous i can do it i can do this i'm a trained professional just goes in the center well and look at that absolute heaven in a serving vessel chives can go over the meat they can go right in the center of the sauce but i'm gonna cheat and grab a little bite should i oh yousteak bite with blue cheese cream so i've got chunks of rib eye steak and i tried to cut off the big pieces of fat and gristle but of course the fat in a rib eye is part of where the flavor comes from and i'm tossing the beef in melted butter and just good old grill seasoning whatever your favorite seasoning is for steak basically and the secret is to use a pretty good cut of beef so these are rib eyes all right i have a very very hot cast iron skillet and look out this is going to make a lot of noise and the secret here is you want to push the steak all into a single layer so you want a pretty big skillet if you can get it that way you can get them all cooked in one batch all right so i'm going to leave the steak alone for the first minute and let it really sear and then i'll kind of start flipping it and stirring it probably cook the beef for about three to four minutes until it's medium rare oh my gosh hello look at that it smells amazing now just before these were done i actually turned the heat down under the skillet so it's more on a medium-low so i'm going to add some more butter to the mix and look at how just dirty the skillet is and by dirty i mean coated in like beef flavor and seasoning that brown butter and then i'm adding more butter on top of that and i've got some minced rosemary it kind of adds a little bit of elegance to whatever you're making i agree really goes with beef there's something about rosemary and beef that just knocks my socks off okay now i'm just stirring to kind of start cooking the garlic i don't want it to burn and that's part of why i turned the skillet down turn it up just a little bit and now i'm gonna go in with some heavy cream this is a creamy blue cheese sauce wow i mean wow there are no other words than well and then a couple of big spoonfuls of prepared horseradish which is very beef friendly especially around the holidays i love roast beef and horseradish sauce delicious blue cheese i think blue cheese is definitely one of those controversial ingredients but when you add it to a creamy sauce like this it just kind of makes it a little bit more mild you get all of that yummy kind of interest of the blue cheese and it's not overpowering like blue cheese can sometimes be oh it looks incredible and then i have some chives i'm gonna save back a few and honestly that is basically it a little bit of black pepper or a lot of black pepper rosemary smells amazing heaven that is sheer heaven so to serve i'm gonna add the beef to a little serving dish okay and then after you add the beef you see all this stuff in the bowl um you have got to drizzle that over that cannot go to waste wow okay i'm actually gonna try i was gonna spoon this but i think i'm gonna try to pour it what i'm nervous i can do it i can do this i'm a trained professional just goes in the center well and look at that absolute heaven in a serving vessel chives can go over the meat they can go right in the center of the sauce but i'm gonna cheat and grab a little bite should i oh you\n"