NEW YORK STEAKS WITH ROQUEFORT BUTTER

INGREDIENTS

  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 2 ounces (about 1/3 cup) crumbled blue cheese, such as Roquefort
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon freshly ground black pepper
  • 4 New York strip steaks, each about 225g and 2.5cm thick, trimmed of excess fat
  • Extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 lemon wedges

METHOD

  • In a small bowl combine all the butter ingredients. With the back of a fork mash the butter mixture together until evenly distributed.
  • Allow to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with oil and season evenly with the salt and pepper. Grill over direct high heat (230°C to 290°C), with the lid closed as much as possible, until cooked to desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect high heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the butter smeared over the top and lemon wedges served on the side.

PREP TIME

Prep time: 10 minutes
Grilling time: 6 to 8 minutes
Serves: 4

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