Grilled Peppery Rib-Eye Steaks With Roquefort Butter | Untested Recipes
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Cooking tools:
- Food processor
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- Broiler pan
- Roasting rack
- Pepper mill
- Mixing bowl
- Spoon
- Baking dish
- Plastic wrap
- Refrigerator
- Tongs
- Chef's knife
- Plate
- Glass
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 ·
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