
New York Steaks with Blue Cheese Butter

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The stout flavor and aroma of blue cheese have always been a steakhouse staple as a salad dressing. But in recent years the blue cheese has moved from the iceberg to the red meat. This recipe gives you the basis for making compound butters, which are nothing more than butter blended with flavoring agents to add another dimension to your food. If youre not a blue cheese fan, you can totally leave it out, or use rosemary, thyme, or an even stronger cheese if you desire. Some recipes for compound butter insist that you form it into a log. Do so if you wish, but spooning it into a container works just as well.
ingredients
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serves: 4
4 strip New York steaks (about 8 ounces each and 1 inch thick)
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
4 lemon wedges
BUTTER:
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 ounces (about 1/3 cup) crumbled blue cheese
1/4 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 673
- Total Fat: 50.8 g
- Saturated Fat: 24.2 g
- Trans Fat: 0.5 g
- Cholesterol: 225.1 mg
- Sodium: 317.6 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.3 g
- Sugars: 0.3 g
- Protein: 50 g
preparation

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