Bushra Griffith
Blue cheese is a popular ingredient in many dishes, from salads to burgers. It is also commonly used as a topping for steak, adding a rich, creamy, and tangy flavour. While blue cheese is a versatile ingredient, the question remains: does it have the ability to tenderize meat? The answer is not entirely clear, as there are mixed opinions on the internet. Some people enjoy blue cheese on their steak, while others find it overpowering. Ultimately, the choice of using blue cheese as a meat tenderizer may come down to personal preference and taste.
| Characteristics | Values |
|---|---|
| Blue cheese as a meat tenderizer | No evidence found |
| Blue cheese sauce for steak | Recipes and serving suggestions found |
| Blue cheese as a topping | Popular on burgers and salads |
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What You'll Learn
How to make a blue cheese sauce for steak
Blue cheese and steak are a match made in heaven. The bold, salty flavour of blue cheese and its soft texture, which melts quickly and completely, make it an ideal topping for steak.
Ingredients:
- Butter
- Shallot
- Salt & Pepper
- Heavy/Double Cream
- Blue Cheese crumbles
- Worcestershire Sauce
- Garlic Powder
- Apple cider vinegar (or red wine vinegar)
- Chives
- Beef stock (optional)
Steps:
- Melt butter in a medium saucepan over medium heat.
- Add chopped shallots with a pinch of salt and gently cook for about 5 minutes until soft and lightly coloured.
- Warm heavy cream in a saucepan by bringing it to a gentle simmer over medium-low flame. Cook for 3 to 5 minutes, stirring constantly to prevent burning or curdling.
- Add half of the blue cheese to the cream and mash and stir with a fork until a few lumps are visible and the cheese has completely melted.
- Add Worcestershire sauce and garlic powder, stirring constantly to prevent burning.
- Continue to simmer for 3 to 5 minutes or until the sauce is thick enough to coat the back of a spoon.
- Slowly stir in the remaining blue cheese.
- Season to taste with salt and pepper and serve immediately over the steak.
Note: Blue cheese sauce is best the day it is made but can be stored in the fridge for 3 to 5 days. It is recommended to serve the sauce warm and over a cooked steak, allowing its flavour to seep into the meat just before serving.
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The best types of blue cheese for sauce
Blue cheese is a versatile ingredient that can be used in sauces, salads, dips, and even desserts. When making a sauce, it is important to consider the type of blue cheese used, as different varieties will impact the flavour and texture of the sauce. Here are some of the best types of blue cheese to use when making a sauce:
Gorgonzola
Gorgonzola is a popular choice for blue cheese sauces due to its creamy texture and mild flavour. It melts easily and is not as pungent as some other blue cheeses, making it a good option for those who prefer a milder taste. Its creamy texture makes it ideal for creating a smooth and rich sauce.
Cashel Blue
Cashel Blue is another variety of blue cheese that is known for its bold, salty flavour. It has a soft texture, which allows it to melt quickly and easily. This makes it a good choice for sauces, as it can be incorporated smoothly into the mixture.
Buttermilk Blue
Buttermilk Blue is a versatile blue cheese that can be used in a variety of dishes, including sauces. It has a tangy flavour and a creamy texture, making it a delicious addition to sauces. Buttermilk Blue is also commonly used in dips and grilled cheese sandwiches.
Maytag Blue
Maytag Blue is a strong and bold-flavoured blue cheese that is loved by many blue cheese enthusiasts. It has a distinctive salty taste that can enhance the flavour of a sauce. Maytag Blue is a good option for those who want their sauce to have a pronounced blue cheese presence.
Roquefort
Similar to Maytag Blue, Roquefort is a strong and flavourful blue cheese. It is often favoured by those who enjoy the distinctive taste of blue cheese. Its strong flavour makes it a good choice for sauces, as a small amount can go a long way in adding depth and character to the dish.
When making a blue cheese sauce, it is important to note that the sauce can become runny if the cheese melts completely. Therefore, it is recommended to remove the sauce from heat before the cheese has fully melted and to stir it slowly to maintain some structure. Additionally, blue cheese sauce is typically best when consumed fresh, although leftovers can be stored in the fridge for a few days.
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How to tenderize meat without blue cheese
While blue cheese is a popular ingredient in many dishes, it is understandable that not everyone enjoys its pungent flavour. If you are looking for ways to tenderize meat without using blue cheese, there are several alternative methods you can try:
Pounding
One of the most common ways to tenderize meat is by pounding it with a meat mallet or a kitchen mallet. Place the meat between two sheets of plastic wrap or wax paper and use the mallet to pound it before cooking. The spiky side of the mallet will help cut up the connective tissue and muscle fibres, making the meat easier to cook and chew.
Marinating
Marinating your meat in an acidic solution can help to break down the lean muscle fibres. For thinner cuts of meat, try using ingredients like vinegar, citrus juice, wine, yogurt, buttermilk, or even soda as a marinade. However, do not marinate for more than two hours, as it may make the meat too mushy.
Slow Cooking
Cooking your meat slowly at a low temperature for several hours can help break down the collagen, resulting in tender and juicy meat. This method is particularly effective for tougher cuts of meat with lots of connective tissue, such as brisket, chuck roast, and bottom round.
Salting
Salt is not just for flavouring; it can also help tenderize your meat. Seasoning your meat with salt about an hour before cooking helps break down the proteins, making the meat more tender. This method works especially well for tougher cuts of steak.
Scoring
For tough cuts of meat like flank, hanger, and skirt steak, try scoring the surface by making shallow cuts against the grain. This technique severs the long muscle fibres, resulting in more tender meat. However, keep in mind that scoring will not transform a tough cut into a particularly tender one.
Oil Bubbling
For cooked meat that needs to be more tender, try this method: place the meat in a single layer in an oven-safe glass baking pan and cover it with neutral-tasting oil. Heat the oven to 350°F and let the oil bubble for around 15-20 minutes. Carefully remove the meat from the oil, and pat it dry with paper towels to remove any excess oil.
These methods provide alternatives to using blue cheese to tenderize your meat, allowing you to achieve the desired texture without altering the flavour profile of your dish.
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Other toppings and sauces for steak
Blue cheese is a popular topping for steak, and for good reason. Its bold, salty flavour and soft, creamy texture make it the perfect pairing for a juicy cut of beef.
But if blue cheese isn't to your taste, there are plenty of other toppings and sauces that can take your steak to the next level. Here are some ideas:
Classic Steak Sauce
A classic steak sauce is a great way to add some extra flavour to your steak without overpowering it. This sauce typically includes ingredients such as butter, shallots, garlic, and red wine, and is simmered until it reaches the perfect consistency. It's a simple yet effective way to enhance the flavour of your steak.
Peppercorn Sauce
Peppercorn sauce is a classic French sauce that is creamy, tangy, and packed with underlying warmth. It's a popular choice for steak and can be made with either black or pink peppercorns, depending on your preference. This sauce is sure to add a kick of flavour to your steak.
Béarnaise Sauce
Béarnaise sauce is another classic French sauce that pairs perfectly with steak. It's rich, fluffy, and tangy, with a hint of tarragon. This sauce is made with egg yolks, butter, and tarragon, and is seasoned with salt, pepper, and cayenne for an added kick. It's the perfect way to add some indulgence to your steak.
Chimichurri Sauce
Chimichurri is a South American sauce similar to salsa verde, but with a little extra kick. It's made with garlic, chilli, coriander, parsley, onion, and white wine vinegar, and is blended to perfection. Chimichurri is the perfect balance of flavours to complement a rich, juicy steak.
Mushroom Sauce
Mushrooms and steak are a match made in heaven. This sauce is made by frying mushrooms in butter and oil, then adding cream, milk, garlic, thyme, and parsley. It's a creamy and indulgent topping that will take your steak to the next level.
Other Toppings
In addition to these sauces, there are also some simpler toppings that can enhance the flavour of your steak. These include garlic herb butter, compound butter, and a variety of fresh herbs such as parsley, lemon zest, and garlic. You can also get creative with your steak toppings by using blue cheese as a base and adding in other ingredients such as red wine vinegar or rosemary.
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How to store blue cheese sauce
Blue cheese sauce is best when fresh, but leftovers can be stored in the refrigerator for up to five days. To store, place the sauce in an airtight container and keep it in the fridge. When you're ready to enjoy it again, you can gently warm it on the stove over low heat. Be careful not to let it get too runny—if it does, simply add a few more crumbles of blue cheese to thicken it up.
It's important to note that blue cheese can be a little tricky to store. The cheese is delicate, and its surface moisture can be easily affected. To prevent the growth of unwanted bacteria, avoid wrapping blue cheese too tightly in plastic or cheese paper, as this can trap moisture and cause degradation. Instead, opt for a breathable storage option like a clay brick humidifier or a non-porous material like black resin shelving. These options help maintain a high-humidity environment, which is ideal for blue cheese.
If you're using a product like the Cheese Grotto, you can keep it in the fridge or on the counter. Storing it on the counter at room temperature means the cheese will be ready to eat at any moment, as it eliminates the need to take the cheese out an hour before serving. However, if you want to prolong the life of your blue cheese sauce, it's best to keep the Cheese Grotto in the fridge.
When storing blue cheese sauce, it's also good to keep in mind that it may not last as long as store-bought sauces due to the absence of preservatives. Aim to consume it within three to five days for the best quality and taste.
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Frequently asked questions
Blue cheese does not tenderize meat. However, it is commonly used as a topping or sauce for steak, burgers, and other meats.
Blue cheese is a type of cheese known for its bold, salty flavour and soft, creamy texture. It is often used as a topping or ingredient in various dishes, such as salads, grilled cheese, and desserts.
To make a blue cheese sauce for steak, start by melting butter in a pan and adding chopped shallots or onions. Then, add liquids such as wine, vinegar, or cream, followed by the blue cheese. Finally, season with salt, pepper, garlic, and herbs like rosemary or chives.
The best blue cheese for a steak sauce depends on your preference. Gorgonzola is a popular choice as it is creamy and not too strong. Other options include St. Agur, Stilton, Roquefort, and Maytag blue.
