Grilled Steaks with Chèvre Compound “Butter” | culture: the word on cheese
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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Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Tongs
- Plate
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
- pepper
- 2 1½- inch-thick rib-eye steaks (about 1 pound each)
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