How to make it

  • Combine Stout, Worcestershire sauce, and minced garlic. Marinade steaks for a few hours
  • Cook bacon in large iron skillet until done, but still soft. Set aside
  • Cook peeled and devained shrimp in bacon grease just until they turn pink on each side. Do not overcook. Set aside
  • Remove steaks from marinade, wrap with cooked bacon using tooth picks to secure. Top with some salt, pepper, and a little bit of the garlic from the marinade
  • In a small skillet saute the sliced onion then add marinade. Reduce marinade until it is about one fourth or less of its original volume. Set aside
  • Get the Iron skillet with the bacon grease in it very hot, and cook the steaks a few minutes on each side, until they are cooked to your liking.
  • Combine blue cheese and bread crumbs, and rub together to combine
  • Top Steaks with blue cheese mixture and place in a hot broiler until a brown crust forms
  • Serve reduced sauce on the side of the steak with other side dishes.
  • I prefer to serve with steamed broccoli and roasted potatoes and thyme to give myself a sense that I am doing something healthy tonight.

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  • breadhead 11 years ago
    Philosophia, I typically use New York Strip steaks. They take high heat cooking well while staying tender. I have had that issue with the sirloin cuts. And the high heat helps give that caramelized crust that is oh so good. Of course, when I feel rich I'll get Fillet Mignon. Also, the meat quality is of the utmost importance. I get the best results with a grass fed beef that is fresh.
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    " It was excellent "
    Philosophia ate it and said...
    Awesome flavors! I'd like to know which cut of beef you prefer for this, though. I used top sirloin and it ended up a bit tough.
    Was this review helpful? Yes Flag

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