Grilled New York Strip Steaks With Blue Cheese Compound Butter
8-1 1/2" thick new york strip steaks
salt and freshly ground pepper, to taste
Blue Cheese Compound Butter
2/3 cup butter, at room temperature
1/3 cup Roquefort cheese, crumbled
1 tbsp shallots, finely chopped
1 1/2 tsp fresh thyme leaves, finely chopped
dash hot pepper sauce
Bring steaks close to room temperature by removing them from the refrigerator ½ hour before cooking. Preheat barbecue on MEDIUM for 10 minutes and lightly oil the cooking grids.
Using our Direct Grilling Guide, page 15, follow the directions for Grilling Perfect Steaks. Place on heated plates and top with a disk of Blue Cheese Butter.
Blue Cheese Compound Butter: In a small bowl mix all ingredients together lightly with a fork until just evenly combined. Over mixing will cause it to become too blue in colour. Spoon the mixture onto a sheet of waxed paper, and shape it into a log about 1 1/2" in diameter. Refrigerate 1 hour.
Slice into 1/3" thick rounds and place on hot Grilled New York Strip Steaks to melt. Freeze leftover butter pats.
Recipe from Gathering Around The Grill Cookbook