Aged New York Steak With Roquefort Butter
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 ounces unsalted butter, at room temperature
- 1 tablespoon red wine
- 2 -3 ounces Roquefort cheese or 2 -3 ounces maytag blue cheese
- 1 tablespoon lemon juice
- salt and black pepper
- 4 aged New York strip steaks
directions
- While heating up the grill, mix the butter, wine and cheese, lemon juice salt and pepper in a glass or stainless bowl until well incorporated.
- with a spatula, scrape out mixture onto a sheet of wax paper. Mold the butter into a rough rectangle about 6 inches long; then using the wax paper, roll the mixture into a log, twisting the ends to seal. Place in the freezer.
- Grille the steaks the way you like them. Put the steaks onto plates; remove the Roquefort butter from the freezer -- it should be well-chilled -- and slice into 1/2 inch thick medallions and place one or two on each steak. Let the steaks rest a few minutes and the butter melt a bit before serving.
- Note: You'll probably have some Roquefort butter left over; so try some over the next week on brocolli, in pasta or on a hamburger.
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