Grilled Peppery Rib-Eye Steaks With Roquefort Butter
•1 1/2 tsp coarsely ground pepper ground pepper ·
•2 tsp finely minced garlic ·
•2 tbsp (30ml) McEvoy Extra Virgin Olive Oil ·
•4 well-marbled rib-eye, porterhouse, or New York strip steaks, each 8-10 oz (250-315g) and 1 inch (2.5 cm) thick ·
•2 oz (60 g) Roquefort, Gorgonzola, or other blue-veined cheese ·
•¼ cup (20z/60g) unsalted butter at room temperature ·
•1-2 tbls cognac (optional) ·
•½ tsp ground pepper ·
To make the Roquefort butter combine the cheese, butter, cognac to taste (if using), and the ½ tsp pepper in a small food processor.
Process thoroughly then remove from processor, shape into a log, and wrap in plastic wrap. Refrigerate until needed. Bring to room temperature before serving.
In a small bowl, stir together the garlic, coarsely ground pepper, and enough olive oil to form a thick paste. Place the steaks in a non aluminum container and rub the paste evenly into both sides of the steaks. Let stand at room temperature for at least 1 hour.
Open the Cuvee to breathe for one hour and pour one glass for the cook, leaving one glass for each of the four people being served.
Prepare a fire in a charcoal grill or preheat a broiler (griller). Bring grill to three-quarters of its maximum heat or broiler to high.
Place the steaks on the grill rack, or place on a rack in the broiler pan and slip under the broiler. Grill or broil turning once, for 3-4 minutes on each side for medium-rare or until done to your liking.
Transfer the steaks to warmed individual plates.
Cut the Roquefort butter into equal pieces and place a piece on each steak.
Serve immediately with fried or mashed potatoes, a salad of sliced tomatoes and red onions.