The flavor and aroma of the great blue cheeses have always been a restaurant staple meat as a garnish for salads. But in recent years, the blue cheese iceberg beyond red meat. This recipe gives the basis for making compound butters, which are nothing more than butter-flavored mix to add another dimension to your meal. If you're not a fan of blue cheese, you can leave, or use rosemary, thyme, cheese or more if desired. Some recipes for compound butter insist on that form in a newspaper. Do it if you wish, but the spoon in a bowl works just as well. Now, what makes blue cheese butter to make a strip steak in New York? Last nirvana meat.
1 / 2 cup (1 stick) unsalted butter, at room temperature
4 ounces crumbled blue cheese, preferably Maytag or Point Reyes
1 / 4 c. tsp garlic powder
1 / 4 teaspoon freshly ground black pepper or to taste
For the steaks:
4 8 - to 10-ounce steak New York strip, 1 to 1-1/2 inches thick
Olive oil
kosher salt
Freshly ground black pepper
Directions
1. For butter, combine butter, blue cheese, garlic and pepper in a medium bowl. (A fork is a good tool to do it. You can use a hand mixer.) Package butter in a small bowl and refrigerate until serving. The butter can be made several days ahead and frozen still.
2. Allow steaks to room temperature for 30 minutes before cooking. Brush olive oil on both sides of the meat and season generously with salt and pepper.
3. Oil grates. Preheat grill with all burners on high to put the lid down for 10 to 12 minutes.
4. Place steaks on grill, close lid and cook for 4-5 minutes per side for medium-rare. Add a minute or two for each side of the support to reduce for a minute or two on each side for rare. Remove from grill and let rest for 5 minutes. Spread least tablespoons of butter on each steak and serve.
0 comments:
Post a Comment