New York Steaks with Roquefort Butter
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.
For the butter:
4 tablespoons (1/2 stick) unsalted butter, softened
2 ounces (about 1/3 cup) crumbled blue cheese, such as Roquefort
1/4 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper
4 New York strip steaks, about 3/4 pound each and 1 inch thick
Extra-virgin olive oil
Freshly ground black pepper
4 lemon wedges
To make the butter: In a small bowl combine all the butter ingredients. With the
back of a fork mash the butter mixture together until evenly distributed.
Allow the steaks to stand at room temperature for 20 to 30 minutes before
grilling. Lightly brush or spray both sides of the steaks with olive oil. Season
them with salt and pepper to taste. Grill over Direct High heat until the
internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning
once halfway through grilling time. Remove from the grill and allow to rest for
about 5 minutes. Serve warm with the butter smeared over the top and lemon
wedges served on the side.
Makes 4 servings.