Rib-Eye Steaks With Roquefort Glaze
Juicy rib-eye steaks topped with a rich, tangy Roquefort glaze, perfect for cheese lovers and those craving bold flavors in a quick, elegant meal.
Ingredients
Instructions
- Combine the crumbled Roquefort cheese, softened cream cheese, Worcestershire sauce, steak sauce, garlic powder, and hot sauce until smooth.
- Spread a thin layer of the cheese mixture over each steak.
- Place the steaks on a lightly greased rack of a broiler pan.
- Broil 4 inches from heat for 4 to 6 minutes on each side or until desired degree of doneness.
Tips & Substitutions
For a richer flavor, consider using a mix of Roquefort and another strong blue cheese. If you prefer a milder taste, substitute with feta cheese. Ensure your steaks are at room temperature before broiling for even cooking. Adjust the amount of hot sauce based on your spice preference. Also, for a quick side, serve with a simple green salad or roasted vegetables.
Serving Suggestions
These Rib-Eye Steaks with Roquefort Glaze are best served immediately after broiling. Pair them with a robust red wine, such as Cabernet Sauvignon, to complement the rich flavors. For sides, consider creamy mashed potatoes or grilled asparagus to enhance the meal. They also pair beautifully with a fresh garden salad.
Storage & Reheating
Store any leftover glazed steaks in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Avoid microwaving, as it can make the meat tough.
Nutrition & Diet Analysis (per serving)
Each serving of Rib-Eye Steaks With Roquefort Glaze contains roughly 135 calories, with 3g protein, 13g carbohydrates, and 8g fat. Note that it is relatively high in sodium, at 638mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese instead of Roquefort?
Yes, you can substitute Roquefort with other blue cheeses like Gorgonzola or Stilton for a similar taste. If you prefer a milder flavor, feta or goat cheese can also work well in this recipe.
How do I know when the steaks are done?
For medium-rare, aim for an internal temperature of 130-135°F (54-57°C) and for medium, 140-145°F (60-63°C). Use a meat thermometer to check doneness, as cooking times can vary based on steak thickness and broiler strength.
Can I prepare the cheese mixture ahead of time?
Absolutely! You can prepare the cheese mixture a day in advance and store it in the refrigerator. Just make sure to bring it to room temperature before spreading it on the steaks for even melting.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).