Grilled Steaks with Chèvre Compound “Butter” | culture: the word on cheese

Grilled Steaks with Chèvre Compound “Butter” | culture: the word on cheese

culturecheesemag.com

The garlicky herb 'butter' is similar to the butter served with escargots in southwestern France. But we are using goat cheese instead of butter.

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Ingredients

  • 8 ounces goat cheese (softened)
  • 1 tablespoon fresh parsley (finely chopped)
  • 1 tablespoon fresh chives (chopped)
  • 1 garlic clove (minced)
  • 2 teaspoons Cognac
  • Salt and pepper (to taste)
  • 2 1½- inch-thick rib-eye steaks (about 1 pound each)

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