Real Recipes From Real Home Cooks ®

entrecote al queso cabrales - steak & blue cheese

(1 rating)
Recipe by
Lori L (JostLori)
San Diego

This recipe is from the Asturian region of Spain, where the Queso Cabrales is produced. Queso Cabrales is a strong blue cheese aged in caves and wrapped in leaves. It may be a little hard to find outside of Spain, but Roquefort is a good alternative, or any other blue cheese you may like. A full bodied wine would be perfect with this.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For entrecote al queso cabrales - steak & blue cheese

  • 1/4 lb
    cabrales blue cheese (or roquefort)
  • 4 tsp
    white wine
  • 1 tsp
    lemon juice, freshly squeezed
  • 1 Tbsp
    parsley, minced
  • 1 clove
    garlic, crushed
  • 1 dash
  • 1 dash
  • 1 Tbsp
  • 4 sm
    ribeye steaks

How To Make entrecote al queso cabrales - steak & blue cheese

  • 1
    In the top of a double boiler, combine first seven ingredients (cheese thru pepper). Cook, stirring occasionally, until smooth. Keep warm while preparing the steak.
  • 2
    Heat the butter in a cast iron skillet until it starts to brown. Saute the steaks until cooked to taste. Remove to a warm platter.
  • 3
    Deglaze the pan with water or broth and season with salt to taste. Add 2 tablespoons of these juices to the cheese sauce and stir to combine. Plate the steaks and pour the sauce over each. Serve immediately.

Categories & Tags for Entrecote Al Queso Cabrales - Steak & Blue Cheese: