unsalted butter, at room temperature
2 -3 ounces Roquefort cheese or 2 -3 ounces
maytag blue cheese
salt and black pepper
aged New York strip steaks
- While heating up the grill, mix the butter, wine and cheese, lemon juice salt and pepper in a glass or stainless bowl until well incorporated.
- with a spatula, scrape out mixture onto a sheet of wax paper. Mold the butter into a rough rectangle about 6 inches long; then using the wax paper, roll the mixture into a log, twisting the ends to seal. Place in the freezer.
- Grille the steaks the way you like them. Put the steaks onto plates; remove the Roquefort butter from the freezer -- it should be well-chilled -- and slice into 1/2 inch thick medallions and place one or two on each steak. Let the steaks rest a few minutes and the butter melt a bit before serving.
- Note: You'll probably have some Roquefort butter left over; so try some over the next week on brocolli, in pasta or on a hamburger.