Distinctive blue cheese compound melted onto irresistible strip steak; look no further for a perfect pairing.
- 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
- pinch salt
- Bring steaks close to room temperature by removing them from the refrigerator 1/2 hour before cooking. Preheat barbecue on MEDIUM for 10 minutes and lightly oil the cooking grids.
- Using our Direct Grilling Guide, 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