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Grilled T-Bones with Tabasco
and Roquefort Cheese Butter

4 T-bones steaks
Steak Seasoning, or salt and pepper, to taste
4 slices (1 1/2-inch coins) Tabasco and Roquefort Cheese Butter
(see recipe below)
2 Tbsp. minced chives

Tabasco and Roquefort Cheese Butter:
4 oz. unsalted butter, softened
4 oz. Roquefort blue cheese, crumbled
3 Tbsp. Tabasco sauce
1/4 cup fresh chives, minced
2 Tbsp. fresh garlic, minced
1 roasted red pepper, peeled, seeded and diced
1 tsp. kosher salt

Whip butter slightly in mixer. Add remaining Tabasco and Roquefort Cheese Butter ingredients and mix well. Transfer mixture to sheet of parchment paper. Roll into tube (approximately 1 1/2-inch diameter) and twist paper at the ends. Refrigerate for 4 to 6 hours. When ready to serve, slice into coins as needed. Unused butter can be stored in the refrigerator for up to one week.

Thaw steaks overnight in refrigerator or quick thaw by placing sealed steaks in sink with water for approximately one hour. Preheat grill to medium. Season both sides of steaks with seasoning, or salt and pepper. Grill steaks to desired doneness. (For medium-rare steak, grill approximately 8 minutes on first side and 6 to 7 minutes on second side.) Just before removing steaks from grill, place butter slice on each steak. The idea is to have butter half melted on top as you are serving steaks. Garnish each steak with sprinkle of minced chives. Serves 4.

 


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