I made this up as a Valentine's Day dinner. The butter is what makes this dish.
This was delicious!!! I followed the recipe exactly, except I cooked my steak on the stove (it looked like rain). I have only recently begun cooking flat iron steaks, but they are so tender and delicious. This recipe was by far the best I have tried. The blue cheese-chive butter is also delicious on sliced baguettes! Thanks for sharing this recipe!
Read MoreI willl try this again, but with a diifferent cut of meat, probably filet or strip steak. The flat iron steak was too tough and chewy. The blue cheese- chive butter was excellent and saved the dish. I did cut the butter by 1 T and added a little more blue cheese. Also added garlic powder.
Read More This was delicious!!! I followed the recipe exactly, except I cooked my steak on the stove (it looked like rain). I have only recently begun cooking flat iron steaks, but they are so tender and delicious. This recipe was by far the best I have tried. The blue cheese-chive butter is also delicious on sliced baguettes! Thanks for sharing this recipe!
Great steak marinade with or without the blue cheese butter! I used sirloin instead of a flat iron steak, it came out so tender and the marinade was completely soaked up by the meat. I doubled the amount of blue cheese butter and when the steak came off the grill I let the butter melt right over it before serving.
I made this with a London Broil and loved it. I don't normally care for bleu cheese but the blue cheese butter was wonderful. I will definitely make again. I didn't have any chives so I used a little grated onion.
I made this recipe with filet mignon. I marinaded the steaks overnight and then seared them (with about a 1/4 tsp of sugar on each side-it speads the process up). I then baked them on a roasting rack in a shallow pan in a 325 oven for 25 minutes.They turned out perfectly!!It was delicious and I didn't have to spend all that time over a grill. I thought that the blue cheese butter, while good, could have used a little something. Next time I think I'll add a little garlic salt to the butter. Thanks for the recipe!
The marinade was pretty standard, but good. The blue-cheese-chive-butter, though, is outstanding, and earns this one 5 stars!
While eating this meal, my husband said it tasted like something we'd get at a steakhouse restaurant. It was fantastic!! We marinated for 4 hours and it was so delicious. The meat was great on it's own and even better with the butter. The blue-cheese chive butter could be an addition to any grilled steak, it was wonderful. Thank you for sharing the recipe!
I hate blue cheese. But I made this one for my husband at his request. The marinade smelled wonderful. The steak was really good. But my husband said that the blue cheese butter is what really puts it over the top. He loved it!
I used white vinegar as that is all I had along with chopped garlic from the jar (fresh tastes wonderful, I'm sure) and used 3 heaping tablespoons of the garlic. Marinated for four hours and it was delicious. I also used freeze dried chives in the butter, and it worked fine--although I'm sure fresh would make it even better. Company worthy and I'll make it again!
I make the butter with gorgonzola and it is a staple with all of my steak adventures!
One of the best steaks we've eaten- even for those who dont like Blue cheese! No changes necessary.
I marinated the steak over night and made the butter/chive/cheese mixture up ahead of time as well. The following day we grilled the steaks and I gently warmed the butter mixture for about 15 seconds in the microwave. I generously spread the butter on the steaks. It was incredibly delicious !
I have made this a couple times. I used tenderloins the first time then rib-eyes. I marinade the steaks overnight then broil them or grill both turn out great. I also use Gorgonzola cheese instead of blue and chopped fresh Italian parsley instead of chives. Everyone loves these steaks even the ones that hate blue cheeses.
This was really good. The blue cheese butter was delicious and really made the dish. The grilling instructions for the steak were spot on, and the marinade was tasty. A little more salt in the marinade and it would be perfect. Thanks!
I made this dish exactly as directed tonight. Excellent!!! Even my picky 7 year old went for 3rds. My husband and 4 year old both said they would eat it every day. Thanks for sharing.
The marinade is wonderful. I use fresh rosemary. The blue cheese butter makes a fine compliment.
Very good marinade. Didn't make the blue cheese butter.
We loved it! I marinaded the stake for 3 hours only because that's when I had the time to do it. Also, to make it slightly healthier, I didn't add the butter. I sprinkled some blue cheese on the steak right after I pulled it off the grill. i don't know what it would have tasted like if i did use the butter, but I can tell you the steak we had was wonderful!
De-li-cious! Followed the recipe to a t (almost, that is- I did substitute green onions for chives)...and the steak was super moist and flavorful on its own...but add the blue cheese butter and it is heaven! (Surprising that we loved it because we are not huge blue cheese fans!)
This was soooo awesome! Didn't change anything. The marinade and the butter made it the dish. I will make this again and again.
Very good. My husband loved this recipe and wants to make sure he sees it once a month! Thanks you.
This was delicious!!!!! We used sirloin instead of Flat Iron and green onions instead of chives, but otherwise followed everything else to a T. This is definitely a keeper, in fact, we'll probably make it again next week!
I willl try this again, but with a diifferent cut of meat, probably filet or strip steak. The flat iron steak was too tough and chewy. The blue cheese- chive butter was excellent and saved the dish. I did cut the butter by 1 T and added a little more blue cheese. Also added garlic powder.
The local grocery had "flat iron steaks" on sale. So... I had to try it. Based on quantity of reviews I opted for this recipe. Most of my family dislikes blue cheese, so I was lucky to find 'blue cheese butter' already mixed in the grocery gourmet section. I was happy to buy that for a few dollars vs. all the ingredients for higher cost. Guess what? NO topping necessary! The meat was tender and delicious marinated and grilled. This recipe (minus topping) will be a staple for us now. As for the blue cheese butter -- turns out it's pretty good on 'loaded' sandwiches. (you know, with tomato, lettuce, avocado, etc.)
This is a really good marinade, and I've made the butter before for other steaks as well and it's delicious.
I did not use the Blue Cheese part because I did not have the ingredients but the marinade was something I will always use when I make a Flat Iron Steak, I was never impressed with this steak but this marinade brought it over the top!
I have made this several times, and my family--even my picky daughter--loves it. I have eaten flat iron in restaurants, and am glad I can have it at home as well. Thanks to Kristin!
This was excellent - I love the combo of red meat and blue cheese. If you are having problems finding the flat iron steak, ask your butcher at your local grocery store and he can cut it fresh. It is actually cut off of the shoulder and is NOT a flank steak. Flank will give you a much diff taste and texture.
OMG!!! This was amazing. I never write reviews, but had to write one for this recipe. Everyone asked how they were seasoned and marinated. My picky 14 year old daughter came and found me to tell me these were amazing! We have decided to use this recipe on all our steaks and try it with grilled chicken as well. Better than an upscale steak house!
This was fantastic, absolutely delish! The only change that I made was I used beef sirloin steak (my favorite cut of meat) and marinated the steak overnight. It was out of this world yummy. Thank you.
first time using flat iron steak. we loved this. made extra compound butter for future uses also added parsley and garlic powder since i had on hand. served with carmelized onion and horseradish smashed potatoes (also from site) this is a keeper for sure!!
OMG. This was so good. Actually, I have to confess that we only made the Blue Cheese butter. We actually used dried chives (insert gasp here!), but that is all that was available. It is the middle of winter and my chives and my grill are covered in snow. I promise to try the whole recipe from begining to end with fresh chives from my garden.
So so good. I made as written except I went to get blue cheese and was out so I substituted some really good local made feta. I'll try it next time with the blue cheese but the feta was really wonderful too.
My husband raved about this steak. We had some Omaha Steaks Flat Iron steaks. They were great this way. We have 2 more left and I'm sure we'll use this recipe again.
This recipe is soooo dang good! Instead of using Flat Iron Steak, I used a filet mingon which was perfect. The butter melted right into the meat which was tender and juicy. Cannot wait to make it again!!
Wonderful recipe. Almost everyone (I have 6 yr old triplets) loved it. I used a cheaper piece of meat (Chuck eye steak) and it turned out wonderful. Definately will be making it again.
I didn't make this steak, but I did make the butter and used it on some bbq'ed steaks (done in my normal way) and I would give it 6 stars if I could. Thank you!
This is a go-to dinner for my husband and I! It's delicious and tastes like it's from a high end restaurant. I make it exactly as stated in recipe, but cook it on my indoor grill pan.
I have spent a lot of time trying to replicate the delicious compounds I have had in steak houses. My search is over... this recipe takes the cake! I did not prepare a flat iron steak or follow that part of the recipe. I lightly seasoned some nice shell steaks and served them with the butter and a sun-dried tomato risotto. Delicious!
This was fantastic! The steak is very good, but the chive/butter sauce was pretty much the highlight of the meal. I served this with asparagus and red potatoes. The boyfriend practically licked the plate! I will definitely use this recipe again, and the sauce with any steak will be fantastic.
this was so tasty and easy i used a thin cut london broil and seared it until slightly red in the middle( med rare) i put the butter on top before cooling and it melted beautifully over the steak such a quick tasty elegant entree
This is a yummy recipe! My boyfriend craves and requests this all the time. I followed the prepping to a T but I live in a condo so had to broil my steak instead. I've had numerous cuts and each time I eyeballed it on the broiler set to high. Definitely a quick and yummy meal
I love this recipe! I have made it over and over again. The marinade is fine, it's the butter that is amazing. I have served it to many folks who claim they hate blue cheese and they all loved it! I think it is because the melting process/heat seems to make the cheese taste a little less sharp.
That was the best recipe ever! I cound't get the flat iron steak so I just ended up using another steak. The marinade was awesome and the bluecheese butter was so good and super easy to make. Thank you so much. My family loved this meal :)
I was cooking steaks one night for 2 friends and myself. My two friends wanted just plain steak but I'm not a big fan of steak by itself. I was planning on making this recipe but only using the blue cheese butter on my steak. Even though my two friends don't like blue cheese they both decided to try the blue cheese butter once everything was ready and they both loved it. I will definitely make this again.
This on top of a garlic crustini is just amazing! I used ribeye instead of a flat iron steak and it worked great.
We love this recipe! We use it on all different cuts of steak and the blue cheese chive butter puts it over the top.
My hubby said that this was one of the best meals I have ever made. He said he would pay $50 for the meal at a restaurant! I used gorgonzola instead of blue cheese, as I am not a huge blue cheese fan, and it turned out great!
Excellent flavor but I should have let my meat marinate longer. I used a chuck steak, that had some fat throughout, and marinated it for about 30-45 minutes. It was chewable but still kind of tough in my opinion. I didn't have any chives so I just mixed the blue cheese and butter together and sat it on top of the steaks after they are done. This was good but not great. Maybe I really did need the chives. I would make this again but will definitely use a different cut of steak and let it marinate longer.
My family loved this recipe! We are not big fans of blue cheese but it complimented the meat perfectly! My 9 year old daughter even raved over it!
This was good! I doubled the amount of the butter ingredients to be sure to have enough. We had over half the steak and butter for leftovers. Don't use the microwave to soften the leftover butter mixture--it didn't work so well. But the first night--the whole meal was awesome!
WOW! I used this recipe to begin our grilling season. The marinade was spot on! Lotsof flavor but didn't take away from the flavor of the steak. The crowning glory is the blue cheese butter. Don't pass it up. The steaks were better than a $26 one I had at a resturaunt last week. Definitely a keeper!
I followed the recipe and steak was excellent! Also loved the blue-cheese chive butter.
My family loved this! I marinated the meat for about 8 hours - next time I will try to do it over night. In addition to the bleu cheese butter I also made garlic butter and both were well received.
love this recipe! i used a T-bone steak for the flavor of the bone! came out great! made baked potatoes and homemade macaroni salad as sides. thanks for the great recipe!
Very good and very easy. I loved the Blue Cheese butter. I forgot the chives so had to leave that out, and I used a wedge of Lauging Cow Blue Cheese.
I made this with a prime sirloin - my husband was SO mad I marinated the steak, but it really did taste awesome. The butter is what truly makes it. The combo of the butter, bleu cheese and chives goes perfectly with the red wine vinegar in the steak. My hubby refused to try the butter (I don't get it - he loves everything in it!) and said the steak was just ok. Together though... just an amazing combination. I definitely recommend!
This steak marinade was very tasty. It's my new favorite! I'm not a huge fan of blue cheese, but the butter was not bad. Although I made it with horseradish mashed potatoes, so I didn't really need the blue cheese-chive butter. I made everything as specified and cooked the steaks 5 mins on one side and then 4 mins on the other side. I did let them sit for more than 5 mins before cutting. It was wonderful.
100% wonderful!! Our grocer didn't have any flat iron steak. So we used the recipe with ribeye (adjusted the marinade for amount of meat) and ended up marinating about an hour (just in case these were thicker than flank steak). LOVE the marinade. Tonight we're making this with sirloin. I'm sure it will be delicious. Thanks for the great recipes!
Ridiculously delicious! I used a sirloin cut that was about a 1/2 inch thick since the butcher at the counter didn't know what a flat iron steak was. Also used dried thyme in lieu of rosemary since I didn't have any. We followed the directions on grilling time and they came out perfect... thank you for a wonderful recipe!!
This was amazing. My husband and I always use our "go to" seasoning for steak but wanted to try something different. We were oohing and awing the entire meal. Perfect!
Wonderful!!! Made this for my husband on Valentine's Day! The only thing I did differently was I marinated 2 Ribeyes in Montreal seasoning for 5 hours and broiled it. The butter was just too terrific!
Great flavor combination! I loved the blue cheese butter, but the marinade is also very good alone if you have blue cheese haters at the table. Thanks for the recipe - a keeper!
I wanted this to be great, esp. from all the glowing reviews. Followed the recipe to the letter.....meh! The steak was way better without the butter....and even that was nothing particularly special.
I'm giving the marinade 3-4 stars, but the blue-cheese chive butter is definitely 5-star. I think it would be great with any marinade containing red-wine vinegar or wine.
So good!! And easy, too. Followed it as written and won't make a change next time, either. I was pleasantly surprised how little time it took to cook the flat iron... had never used that cut before. Thanks for a YUMMY recipe!
This recipe was good but not the best. I made extra butter sauce. I was glad I did. My hubby loved it. I used regular steaks instead of flat iron. Still turned out good.
Speaking as a beefaholic carnivore, this is absolutely outstanding. We tend to prefer more intense flavors and love garlic, so I grated, then crushed about 2 T for the marinade. I also used my Jaccard extensively to perforate the meat for the marinade and then extended the marinating time to four hours. Finally, I doubled both the amount of topping and the amount of blue cheese in the butter mix. This was for my son's 24th birthday dinner and he treated the leftovers like a mastiff over its favorite bone. This has earned a place as one of my top "go-to" / "heirloom" recipes. Thanks for sharing it.
Have you tried just putting steak seasoning on it and then grilling not more then 10 mins per side? That's what I call a perfect steak. There is no need to slice a flat iron steak thin and across the grain, as it it so tender anyway you cut it. We love them, the blue cheese-chive butter sounds good and goes well on top of a baked potato.
Excellent! I followed the recipe exactly and it turned out perfectly. The flavors compliment each other very well. Will definitely be making this again! Thanks :)
Extremely good. Pound the steak, and use Gorgonzola in the butter. Perfect with a baked potato.
The marinade is good, but I was most looking forward to the blue cheese butter. I was not happy with it.
the steak marinade was awesome, we didnt care for the blue cheese butter, but only b/c we arent blue cheese fans. I will def continue to use the marinade though! Thank you
I have used this cut of beef 3 times with the blue cheese butter. You can do many things with the blue cheese butter after the flat iron. I never knew about the flat iron steak, WOW! Very hard to find here. Usually a prepackaged deal, not fresh, even at the butcher! Well worth the effort to find this cut of beef!
Another winner, this was extremely easy to cook and tasty. I can't wait to make it again. I will probably add some garlic to the butter and blue cheese sauce and maybe warm it up to put over the steak next time.
I can't believe I forgot to rate this, old silly me! This was my birthday (Nov.17) dinner this year. It was delightful! DH grilled it perfect and the butter is to die for. We really enjoyed it. I'm hooked on these flat iron steaks..always have two or three in the freezer now. Thanks for such a superb recipe.
The marinade is perfect for this steak and the blue cheese spread absolutely makes the dish. Can't wait to try it on a burger
Awesome Recipe. Have made this several times now. I have used Flat Iron and Top Sirloin, both are delicious. Only problem is, now, if my wife doesn't get Blue Cheese-Chive Butter with her steak she feels cheated.
This was a big hit on Father's Day. Everyone loved the steaks. I ended up making 2 flat iron steaks and mini steaks because I was cooking for 12 people. By the end of the meal there was only 3 little steaks left and nothing else. WOW. The blue cheese butter was a hit as well. I also make a cup of butter without the blue cheese for those who didn't like blue cheese. I will most definitely make this again.
I am giving the butter five stars! It tastes just like the topping they put on steaks at bonefish. I wasn't really impressed with the steak itself though, but probably becuase it wasn't my preferred cut. I'll stick with filet mignon.
