Grilled New York Steak with Blue Cheese-Tarragon Butter

Add a level of sophistication to your steaks with very little effort. This unique compound butter produces an anise-like aroma and flavor combined with the bold, punchy richness of blue cheese.

Yield: 4 servings

Ingredients

• 4 New York steaks (choice or better), 12 ounces
• 1/2 cup Challenge Butter, softened (1 stick)
• 1/4 cup blue cheese, crumbled
• 1/2 teaspoon lemon juice
• 2 teaspoons garlic*, blanched, and pressed or minced (3 or 4 cloves)
• 1 tablespoon fresh tarragon leaves, minced
• 1/4 teaspoon black pepper, coarse ground

Instructions

1. Cream butter in small bowl using a fork or electric mixer.
2. Gradually blend in other ingredients. Butter mixture can be used while still soft; or it can be rolled into a cylinder in parchment paper or plastic wrap and refrigerated or frozen, then sliced into teaspoon-sized rounds.
3. Season steaks with salt and pepper and place on pre-heated grill. Cook until desired doneness.
4. Place 1 tablespoon Blue Cheese-Tarragon Butter on each steak and serve.

Notes

* Blanch garlic by placing unpeeled garlic in boiling water for 5 minutes then peel - gives garlic a milder, smoother flavor.

Flavored butter can be stored a couple days in the refrigerator or it can be frozen for several weeks.

Source: Challenge Home Economist

Attribution

Recipe and photo used with permission from: Challenge Dairy