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Grilled Peppery Rib-Eye Steaks with Roquefort Butter

Grilled Peppery Rib-Eye Steaks with Roquefort Butter
Have you been looking for the perfect occasion to show off your best Cabernet Sauvignon or classified red Bordeaux? Here is the ultimate main course for Cabernet-based wines for two reasons: Their tannin magnificently cuts the fat marbled throughout steak, and the flavors are an ideal match. Roquefort cheese steers you toward France and Bordeaux, but any Cabernet will be great. Serve with fried or mashed potatoes and a salad of sliced tomatoes and red onions. Dependable: full-bodied Cabernet Sauvignon. Daring: Italian Sangiovese/Cabernet Sauvignon blend.

Ingredients:

For the Roquefort butter:

  • 2 oz. Roquefort, Gorgonzola or other
     blue-veined cheese
  • 4 Tbs. (1/2 stick) unsalted butter, at room
      temperature
  • 1/2 Tbs. cognac (optional)
  • 1/2 tsp. freshly ground pepper

For the steaks:

  • 2 tsp. finely minced garlic
  • 1 1/2 tsp. coarsely ground pepper
  • 2 Tbs. olive oil
  • 4 well-marbled rib-eye, porterhouse or New York
      strip steaks, each 8 to 10 oz. and 1 inch thick

Directions:

To make the Roquefort butter, in a small food processor, combine the cheese, butter, cognac and ground pepper. Process to combine thoroughly. Remove the butter mixture from the processor, shape into a log and wrap in plastic wrap. Refrigerate until ready to use. Bring to room temperature before serving.

To cook the steaks, 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 nonreactive container and rub the paste evenly into both sides of the steaks. Let stand at room temperature for 1 hour or refrigerate for up to 6 hours. If refrigerated, bring steaks to room temperature before grilling.

Prepare a fire in a grill or preheat an indoor electric grill according to the manufacturer's instructions.

Place the steaks on the grill and cook, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking. If cooking the steaks on an indoor electric grill, follow the manufacturer's instructions.

Transfer the steaks to warmed individual plates. Cut the Roquefort butter into 4 equal pieces and place a piece on each steak. Serve immediately.
Serves 4.
Adapted from Williams-Sonoma Lifestyles Series, Food & Wine Pairing, by Joyce Goldstein (Time-Life Books, 1999).