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Add a photoServings: 4
Ingredients
- 4 Tbsp. unsalted butter - (1/2 stick) softened
- 2 ounce Roquefort blue cheese crumbled (1/3 c.)
- Â Â (or possibly other blue cheese)
- 1/4 tsp granulated garlic
- 1/4 tsp freshly-grnd black pepper
- 4 x New York strip steaks, 1" thk (abt 3/4 lb ea)
- Â Â Extra-virgin extra virgin olive oil as needed
- Â Â Kosher salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x lemon wedges
Directions
- To make the Roquefort Butter: In a small bowl combine all the butter ingredients. With the back of a fork mash the butter mix together till proportionately distributed.
- Allow the steaks to stand at room temperature for 20 to 30 min before grilling. Lightly brush or possibly spray both sides of the steaks with extra virgin olive oil. Season them with salt and pepper to taste. Grill over Direct High heat till the internal temperature reaches 145 degrees for medium-rare, 8 to 10 min, turning once halfway through grilling time.
- Remove from the grill and allow to rest for about 5 min. Serve hot with the butter smeared over the top and lemon wedges served on the side.
- This recipe yields 4 servings.
- Wine Recommendation: There are many wine choices here, but Merlot outshines the rest.
- Beer Recommendation: Grab an assertive American pale ale with a creamy texture.
- Comments: Butter is great on a steak but butter blended with blue cheese and garlic takes steak to the level of America's great steakhouses. Prepare to dine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 4 servings | |
| Calories 161 | |
| Calories from Fat 139 | 86% |
| Total Fat 15.69g | 20% |
| Saturated Fat 9.95g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 200mg | 8% |
| Potassium 84mg | 2% |
| Total Carbs 3.33g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.89g | 1% |
| Protein 3.52g | 6% |
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