Juicy beef steaks topped with a creamed mixture of Point Reyes blue cheese, cream cheese and butter.
Directions for: Rib-Eye Steak with Blue Cheese Butter
Ingredients
4 oz Point Reyes blue cheese or other favored brand, at room temperature
4 oz cream cheese, at room temperature
4 oz unsalted butter, at room temperature
Directions
1. Place blue cheese, cream cheese and butter in the bowl of a food processor and blend until well creamed together. Remove from bowl and place on a large sheet of parchment paper spreading lengthwise. Roll paper and contents into a tight tube. Refrigerate until firm.
2. Remove steaks from refrigerator at least 30 minutes before cooking.
3. Salt the steaks and brush grill with oil. Grill the steaks 3 1/2 to 5 minutes per side, turning once for medium.
4. Top with a slice of blue cheese butter.
Tips and Substitutions
Pairs well with Beringer Cabernet Sauvignon Napa Valley.
Equipment: Grill plate, food processor
Source and Credits
Courtesy of Beringer Founders' Estate
See more: Beef, Cheese, Grill, Main