Garlic Seared Steak with Black & Blue Butter Recipe

Gourmet steakhouse flavor at home, in less than 30 minutes. Enjoy all dressed up or kicked back in your sweats.
  • Ready in: 30 minutes
  • Prep time: 5 minutes
  • Chill/Cook time: 25 minutes
  • By:
  • Servings: Makes 6 servings OR 4 servings + 2 leftover servings

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ingredients

cooking methods

  • Stovetop

directions

  1. In small bowl, combine softened butter and about ½ packet Black & Blue™ Cheese Ball Mix. Form into 6-8 balls. Place on wax paper. Refrigerate until ready to serve.
  2. In small microwave-safe bowl, combine Garlic Garlic™ Seasoning and 1 tablespoon water. Microwave on HIGH 30 seconds; Stir in remaining ½ packet Black & Blue™ Cheese Ball Mix and olive oil. Rub over both sides of steaks.
  3. Heat a large non-stick skillet over medium heat. Add steaks. Cook until desired doneness is reached on an instant-read food thermometer (145°F for medium-rare; 160°F for medium), turning over halfway and brushing with pan drippings occasionally, about 15-20 minutes.
  4. Remove steak from skillet. Cover and let rest 5 minutes. Slice steak across the grain. Serve topped with butter balls.

Makes 6 servings or 4 servings + 2 leftover servings.

Serve with Bayou Bourbon Green Beans.

Make Ahead & Freeze: Prepare step 1. Wrap with plastic wrap. Place in a quart freezer bag. Prepare step 2. Place in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.

For remix Black & Blue Steak Pasta recipe: Place 2 servings leftover steak and butter in a storage container. Refrigerate up to 2 days.

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Rated 5 out of 5 by from Fantastic! I love this product! We made this recipe and the flavor of the truffle butter is outstanding on steak! Black and Blue Cheese Ball Mix is still available! Ordering more! Contact your consultant today to order some too!
Date published: 2018-06-22
Rated 5 out of 5 by from Black & Blue - who knew? The flavor is amazing! I added a little bit more oil and water because I used a flank steak that was bigger, and there was still plenty of flavor.
Date published: 2017-08-23
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