Grilled Steaks with Roquefort Butter

By dyannucci

Have you been looking for the perfect occasion to show off your best Cabernet
Sauvignon or classified red Bordeaux? A grilled steak topped with Roquefort
butter is the ultimate main course for Cabernet-based wines for two reasons: the
wine's tannins magnificently cut the fat marbled throughout the steak, and the
flavors are an ideal match. Roquefort cheese steers you toward France and
Bordeaux, but any Cabernet will be great. Serve with a tender rib-eye or strip
steak and fried or mashed potatoes, plus a salad of sliced tomatoes and red
onions,

Ingredients

• Ingredients for Grilled Steaks with
• Roquefort Butter;
• 4 well-marbled rib-eye, porterhouse
• or NewYork strip steaks, each 8 to
• 10 oz. and 1 inch thick
• 2 oz. Roquefort, Gorgonzola or other
• blue-veined cheese
• 4 Tbs, (Yz stick) unsalted butter,
• at room temperature
• 1/2 Tbs, cognac (optional)
• 1/2 tsp. freshly ground pepper

Details

Servings 4

Preparation

Step 1

Grill steaks

In a small food processor, combine the cheese, butter, cognac and pepper. Process
to combine thoroughly. Remove the butter mixture from the processor, shape into
a log and wrap in plastic wrap. Refrigerate until ready to use. Bring to room temperature before serving.
Transfer the grilled steaks to warmed individual plates. Cut the Roquefort butter into 4 equal pieces and place a piece on each steak.
Serve immediately. Serves 4.