Very assertively-flavored steak recipe that I learned about 12 years ago when I was learning to cook to impress my now-husband. Adapted from Betty Crocker's New International Cookbook. This Spanish-influenced recipe can tend to be somewhat on the salty side, so be careful to use unsalted butter to saute the steaks, and a good-quality, not-overly-salty blue cheese in the sauce. Serve simply, with a lightly-dressed salad, good crusty bread, and a nice red wine.
- 8 ounces good blue cheese, crumbled
- 1 -3 garlic clove, chopped
- 2 tablespoons dry white wine (drinking quality)
- 1 dash ground red pepper
- 2 tablespoons unsalted butter
- 4 small New York strip steaks (about 1 inch thick, about 2 pounds) or 4 small rib eye steaks (about 1 inch thick, about 2 pounds)
- fresh ground pepper
- 1⁄4 cup water
- chopped parsley (for garnish)
- In a medium skillet, combine cheese, garlic, wine, and red pepper over low heat.
- Stir frequently until cheese melts.
- Remove from heat and keep warm.
- In large skillet, melt butter over medium-high heat, and cook steaks to your liking, turning only once.
- (About 4- 5 minutes per side will result in steak done to about medium, depending on your cook top).
- Sprinkle pepper over steaks, remove from skillet and keep warm.
- Add water to skillet and heat to boiling, stirring constantly to loosen browned bits.
- Boil 2 minutes, then stir pan juices into cheese mixture.
- Pour over steaks and sprinkle with parsley.