Toronto Seasoned Steak with Blue Cheese Butter

Toronto Seasoned Steak with Blue Cheese Butter

Steaks served with a dollop of Blue Cheese Butter is one of the most flavorful ways to serve a steak. One of our favorite restaurants used to have a version, but since they stopped making it, we have to make our own now. Our Toronto Seasoned Steak with Blue Cheese Butter is even tastier since our Toronto Steak Seasoning adds a fantastic flavor crust to the steak which is further enhanced with the herbed Blue Cheese Butter. Of course, if Blue Cheese isn’t your thing, then don’t add it. The steak will still be one of the best tasting steaks you have ever had.

We like to serve our steaks with a baked potato or baked sweet potato and a seasonal green vegetable or a small side salad. A dollop of the Blue Cheese Butter is also good on the baked potato. Enjoy!

Serves 4

Ingredients:
Steaks
4 8 Ounce Boneless Ribeye Steaks, about 1 to 1 ½ Inches Thick. We mostly use Ribeye, but you can use other steak cuts.
3 Tablespoons Sheffield’s Toronto Steak Seasoning
3 Tablespoons Butter. Bring to Room Temperature.
2 Tablespoons Olive Oil

Blue Cheese Butter
½ Cup Butter, Softened
½ Cup Blue Cheese, Crumbled
1 Clove Garlic, Minced Fine
1 Tablespoon Dried Parsley
1 Teaspoon Dried Basil

Directions:
In a medium bowl, add the softened butter, blue cheese, garlic, parsley, and basil. Combine well. Let set for at least 15 minutes before using so the flavors develop.

In a small mixing bowl, add the Toronto Steak Seasoning with the butter. Mix well to combine. Let set for at least 10 minutes to let the flavors mingle. Pat the steaks dry with paper towel so the butter sticks better. Spread the Toronto-seasoned butter evenly on both sides of the steaks.

In a large skillet, heat the oil over medium high heat. When the oil starts to shimmer, add the steaks. Cook to your desired doneness…about 3 minutes per side for medium rare (135ºF internal temperature), about 4 minutes for medium (145ºF internal temperature), or about 5 minutes per side for medium well (155ºF internal temperature). Using an instant read thermometer helps a lot. Transfer the steaks to a cutting board. Rest for 5 minutes before serving.

Cut against the grain and add a dollop of the Blue Cheese Butter when served. Add a potato and side salad or vegetable to complete your dinner. Enjoy!