Grilled New York Steak with
Blue Cheese-Tarragon Butter
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
- Cream butter in small bowl using a fork or electric mixer.
- 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.
- Season steaks with salt and pepper and place on pre-heated grill. Cook until
- Place 1 tablespoon Blue Cheese-Tarragon Butter on each steak and serve.
* 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
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