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 oz.
- ½ cup Challenge Butter, softened (1 stick)
- ¼ cup blue cheese, crumbled
- ½ teaspoon lemon juice
- 2 teaspoons garlic *blanched, and pressed or minced (3 or 4 cloves)
- 1 Tablespoon fresh tarragon leaves, minced
- ¼ 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.
Flavored butter can be stored a couple days in the refrigerator or it can be frozen for several weeks.
Season steaks with salt and pepper and place on pre-heated grill. Cook until desired doneness. Place 1 Tablespoon on each steak and serve.
Note: Blanch garlic by placing unpeeled garlic in boiling water for 5 minutes then peel. It gives the garlic a milder, smoother flavor when incorporated into your compound butter. Learn how to make compound butter.