Umami Recipes
Umami Recipes

Untested Recipes

Grilled Peppery Rib-Eye Steaks With Roquefort Butter

4

servings

-

total time

Ingredients

•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  ·

Directions

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.

4

servings

-

total time
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