Beef, Pork and Lamb

Grilled New York Steak with Blue Cheese-Tarragon Butter

Name: Grilled New York Steak with Blue Cheese-Tarragon Butter
Yield: 4

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, richness of blue cheese.

Prep

Cook

Servings

Level

Easy

Ingredients

4 New York Steaks (Choice or Better)
12 ounce
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

Directions

1

Cream butter in a small bowl using a fork or electric mixer.
2

Gradually blend in the 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

Flavored butter can be stored a couple of days in the refrigerator or it can be frozen for several weeks.
4

Season steaks with salt and pepper and grill or pan fry. Cook until the desired doneness. Place 1 Tablespoon on each steak and serve.

Notes

!

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.