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Grilled New York Steak with
Blue Cheese-Tarragon Butter

Grilled New York Steak

Add a level of sophistication to your steaks with very little effort. This unique compound butter produces an anise-like aroma and flavor combined with the bold, punchy richness of blue cheese.


  • 4 New York steaks (choice or better), 12 ounces
  • 1/2 cup Challenge Butter, softened (1 stick)
  • 1/4 cup blue cheese, crumbled
  • 1/2 teaspoon lemon juice
  • 2 teaspoons garlic*, blanched, and pressed or minced (3 or 4 cloves)
  • 1 tablespoon fresh tarragon leaves, minced
  • 1/4 teaspoon black pepper, coarse ground


  1. Cream butter in small bowl using a fork or electric mixer.
  2. Gradually blend in other ingredients. Butter mixture can be used while still soft; or it can be rolled into a cylinder in parchment paper or plastic wrap and refrigerated or frozen, then sliced into teaspoon-sized rounds.
  3. Season steaks with salt and pepper and place on pre-heated grill. Cook until desired doneness.
  4. Place 1 tablespoon Blue Cheese-Tarragon Butter on each steak and serve.

4 servings

* Blanch garlic by placing unpeeled garlic in boiling water for 5 minutes then peel - gives garlic a milder, smoother flavor.

Flavored butter can be stored a couple days in the refrigerator or it can be frozen for several weeks.

Source: Challenge Home Economist

Recipe and photo credit (used with permission): Challenge Dairy

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