It's grilling season again! Time to dust off your tongs (not to be confused with thongs!) and start marinading some chicken, skewering some veggies or tossing some steaks on the grill.
I've never really enjoying grilling steaks. I'm a bit of a freak about serving undercooked food and so, as you can well imagine, the steaks I have served in the past have been a bit leathery. I've told Kevin that if he wants a good steak, then order one the next time we eat out!
Last summer, however, we went in with another family and purchased some beef from a local farmer. So the steaks have ended up in our freezer by default and I have looked into different methods for preparing them. I've gotten pretty good at grilling steaks as a result of this.
Honestly? The best steak I've ever had was one that just had some salt and pepper sprinkled on it prior to being thrown on the barbie. A little A-1 on the side is nice, but today's recipe makes it look and taste like something you'd find at a high-end steak house.
I remember way back in the day when I had a "real job" and I travelled some, expense account and all. I had been out-of-town working in New Orleans for two weeks and my co-worker and I decided to really treat ourselves and eat at Ruth's Chris Steakhouse on our last night down there.
(We'd had our fill of po' boys and jambalaya and hurricanes and beignets.)
I had never seen a steak served with a big dollop of whipped butter on the top. Talk about indulgence!
Blue Cheese Topped Steak
Here's What You Need:
4 Tablespoons unsalted butter, room temperature
crumbled blue cheese
Here's What You Do:
Mix up your softened butter with a teaspoon or two of Worcestershire sauce and salt/pepper to taste. Take a piece of plastic wrap and scrap the butter mixture onto the middle. Wrap it and roll it up tight so it's in a log shape. Stick it in the fridge to firm up. Meanwhile, set your steaks out so they come to room temperature. Sprinkle with salt and pepper and bring your grill to medium-high heat. Put the steaks on and turn the heat down just a bit after a few minutes. You'll have to figure out how long to leave them on based on how you like your steaks. Be sure to remove them from the heat before they are where you want them. They'll continue to cook a little more. Have a few slices of your blue cheese butter ready when the steaks come off the grill. You want the butter to melt over the heat of the steak. You will not want any steak sauce. The Worcestershire sauce and the blue cheese add such an intense flavor that compliments the steak wonderfully.
And, yes, those are hot dogs that you see in the picture with the steaks. We're not all steak eaters in our house.