Grilled Peppery Rib-Eye Steaks with Roquefort Butter

prep time:: 30 min
total time:: 1 hr

Serves 4

Stephanie

ingredients

For the Roquefort butter:
· 2 oz. Roquefort, Gorgonzola or other blue-veined cheese
· 4 Tbs. (1/2 stick) unsalted butter, at room temperature
· 1/2 Tbs. cognac (optional)
· 1/2 tsp. freshly ground pepper
For the steaks:
· 2 tsp. finely minced garlic
· 1 1/2 tsp. coarsely ground pepper
· 2 Tbs. olive oil
· 4 well-marbled rib-eye, porterhouse or New York strip steaks, each 8 to 10 oz. and 1 inch thick

directions

1
To make the Roquefort butter, in a small food processor, combine the cheese, butter, cognac and ground pepper. Process to combine thoroughly. Remove the butter mixture from the processor, shape into a log and wrap in plastic wrap. Refrigerate until ready to use. Bring to room temperature before serving.
2
To cook the steaks, in a small bowl, stir together the garlic, coarsely ground pepper and enough olive oil to form a thick paste. Place the steaks in a nonreactive container and rub the paste evenly into both sides of the steaks. Let stand at room temperature for 1 hour or refrigerate for up to 6 hours.
3
If refrigerated, bring steaks to room temperature before grilling.
4
Prepare a fire in a grill or preheat an indoor electric grill according to the manufacturer’s instructions. Place the steaks on the grill and cook, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking. If cooking the steaks on an indoor electric grill, follow the manufacturer’s instructions.
5
Transfer the steaks to warmed individual plates. Cut the Roquefort butter into 4 equal pieces and place a piece on each steak. Serve immediately.

notes

Serve with fried or mashed potatoes and a salad of sliced tomatoes and red onions. Wine Suggestion: full-bodied Cabernet Sauvignon or for the more daring: Italian Sangiovese or Cabernet Sauvignon blend

Source: Stephanie