Steak with melted Boursin

(Allie) #1

No photo because, well it was just too good to delay by taking photos :joy:

Ribeye cooked in butter, topped with more butter and two squares of Boursin before being grilled to melt both toppings… :heart_eyes:

(Ellen) #2

Damn that sounds good! What kind of Boursin?

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #3

No pics… I guess it didn’t happen. :wink:

(Bill DeVore) #4

That’s similar to a family favorite chicken recipe we’ve made for several years. Now that we’re keto, it’s one of the only ways we’ll actually eat chicken breast - the cheese sauce gives it more fat and flavor! The kids also love the sauce on their broccoli/cauliflower/whatever (make a double batch). It tastes great.

(Allie) #5

The garlic one @Elle79
No vampires near me today… :joy:

(Ellen) #6

Tasty! Will have to try that.

(Ellen) #7

I have tried this and it’s fucking lush! Don’t normally like things on my steak (don’t smother the taste of the steak) but this is likely to be a regular. Thanks for the idea.

(Allie) #8

Glad you enjoyed it @Elle79 :slight_smile:

(Ron) #9

That’s my go to flavor also.:stuck_out_tongue:

Older thread but deserves another round.:ok_hand: