Grilled Peppery Rib-Eye Steaks with Roquefort Butter
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
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.
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 or large baggie 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. If refrigerated, bring steaks to room temperature before grilling.
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.
Transfer the steaks to warmed individual plates. Cut the Roquefort butter into 4 equal pieces and place a piece on each steak. Serve immediately. Serves 4.
We had this last night, there's nothing left!
