Beef, Pork and Lamb
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, 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
1Cream butter in a small bowl using a fork or electric mixer.
2Gradually 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.
3Flavored butter can be stored a couple of days in the refrigerator or it can be frozen for several weeks.
4Season steaks with salt and pepper and grill or pan fry. Cook until the desired doneness. Place 1 Tablespoon on each steak and serve.
!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.