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.

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Grilled New York Steak with Blue Cheese-Tarragon Butter
  1. 4 New York Steaks (Choice or Better), 12 oz.
  2. ½ cup Challenge Butter, softened (1 stick)
  3. ¼ cup blue cheese, crumbled
  4. ½ teaspoon lemon juice
  5. 2 teaspoons garlic *blanched, and pressed or minced (3 or 4 cloves)
  6. 1 Tablespoon fresh tarragon leaves, minced
  7. ¼ teaspoon black pepper, coarse ground
  1. 1

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

  2. 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. 3

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

  4. 4

    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.

Source: Challenge Home Economist


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Blue cheese and butter. What could go wrong with that?