It’s time to go BIG on steak! We’re throwing massive porterhouse steaks on the grill, crisping up some golden potatoes, and adding a rich blue cheese topping to take the flavors to the next level. And ...

Combine garlic, thyme and pepper; press evenly onto beef steaks. Set aside. Brush mushrooms with oil. Place steaks on grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill ...

1. Have on hand a rimmed baking sheet large enough to hold the flank steak flat. 2. In a bowl, combine mustard, soy sauce, brown sugar, garlic, and a generous pinch of pepper.

Grill or cook steak to your liking and top with blue cheese butter. Blue Cheese Beer Butter: 2 Sticks Butter, room temperature. 1/4 lb Blue Cheese crumbles. 1/4 cup Fresh Coast Pale Ale. 1 tsp ...

2 pounds rib-eye steaks, cubed into bite-sized pieces; 1 tbsp Creole Handshake® Dry Spice Rub & Seasoning; dash Períque® Red Pepper Sauce; ¼ cup crumbled blue cheese; 2 tbsps melted, salted butter ...

Scatter the cheese over it. Slice the steak into ¼-inch thick diagonal strips. Add it to the pasta, toss gently, and drizzle the extra virgin olive oil over everything.

In a small bowl, whisk together 2 tablespoons olive oil, plus the balsamic vinegar, brown sugar and garlic. Put the steak into a sealable plastic bag with the marinade and put in the refrigerator ...

Creole Handshake® Steak Bites with Spicy Blue Cheese Cream. Prep Time: 30 minutes Yields: 8–12 servings Comment: This is a perfect recipe for tailgating parties and “big game” gatherings!