BROILED RIB-EYE STEAKS WITH GORGONZOLA BUTTER
"Steak is one of the easiest proteins to come up with on a weeknight. It's quick, and it's flavorful. But steak is steak. So hearken back to the old days, when a pat of a compound butter-the classic was maitre d'hotel, with parsley and lemon juice-melted down into a hot piece of grilled meat. Gorgonzola butter adds much more in the way of flavor and texture, but you have many other options."
FOR THE GORGONZOLA BUTTER:
8 tablespoons (1 stick) unsalted butter, softened
1/2 pound Gorgonzola dolce, at room temperature
Coarse salt and coarsely ground black pepper
FOR THE STEAKS:
2 teaspoons herbes de Provence
2 (1-pound) boneless rib-eye steaks
Coarsely ground black pepper
Coarse salt
Chopped fresh flat-leaf parsley, for garnish
FOR THE GORGONZOLA BUTTER:
Beat the butter in a small bowl with a wooden spoon until it's smooth. Add the Gorgonzola and stir to combine, but leave some lumps of cheese. Season with salt and pepper.
Scrape the butter out onto a sheet of wax paper or aluminum foil and use a spatula to form it into a rough log 5 or 6 inches long. Wrap the paper around the butter, using the paper to shape the butter into a uniform log as you roll. Twist the ends closed and refrigerate until firm and well chilled, at least 2 hours.
FOR THE STEAKS:
Crumble the herbes de Provence and rub into both sides of the meat. Season the steaks generously with pepper. Leave them on the counter for 30 minutes to 1 hour.
Heat the broiler, with the broiler pan about 5 inches from the heat source.
Broil the steaks, turning them once and salting them when you turn them, to your desired doneness. Broiling steaks that are 1 inch thick for 5 minutes per side should result in meat that is medium-rare.
Top the steaks with a few pats of the Gorgonzola butter and let them rest on a cutting board for at least 5 minutes.
TO SERVE:
Slice the steaks and arrange the slices on a platter. Garnish with more slivers of Gorgonzola butter and a shower of parsley.
Serves 4
Source: Tasty: Get Great Food on the Table Every Day by Roy Finamore
Copyright 2006 by Roy Finamore. Reprinted by permission of Houghton Mifflin Company.
"Steak is one of the easiest proteins to come up with on a weeknight. It's quick, and it's flavorful. But steak is steak. So hearken back to the old days, when a pat of a compound butter-the classic was maitre d'hotel, with parsley and lemon juice-melted down into a hot piece of grilled meat. Gorgonzola butter adds much more in the way of flavor and texture, but you have many other options."
FOR THE GORGONZOLA BUTTER:
8 tablespoons (1 stick) unsalted butter, softened
1/2 pound Gorgonzola dolce, at room temperature
Coarse salt and coarsely ground black pepper
FOR THE STEAKS:
2 teaspoons herbes de Provence
2 (1-pound) boneless rib-eye steaks
Coarsely ground black pepper
Coarse salt
Chopped fresh flat-leaf parsley, for garnish
FOR THE GORGONZOLA BUTTER:
Beat the butter in a small bowl with a wooden spoon until it's smooth. Add the Gorgonzola and stir to combine, but leave some lumps of cheese. Season with salt and pepper.
Scrape the butter out onto a sheet of wax paper or aluminum foil and use a spatula to form it into a rough log 5 or 6 inches long. Wrap the paper around the butter, using the paper to shape the butter into a uniform log as you roll. Twist the ends closed and refrigerate until firm and well chilled, at least 2 hours.
FOR THE STEAKS:
Crumble the herbes de Provence and rub into both sides of the meat. Season the steaks generously with pepper. Leave them on the counter for 30 minutes to 1 hour.
Heat the broiler, with the broiler pan about 5 inches from the heat source.
Broil the steaks, turning them once and salting them when you turn them, to your desired doneness. Broiling steaks that are 1 inch thick for 5 minutes per side should result in meat that is medium-rare.
Top the steaks with a few pats of the Gorgonzola butter and let them rest on a cutting board for at least 5 minutes.
TO SERVE:
Slice the steaks and arrange the slices on a platter. Garnish with more slivers of Gorgonzola butter and a shower of parsley.
Serves 4
Source: Tasty: Get Great Food on the Table Every Day by Roy Finamore
Copyright 2006 by Roy Finamore. Reprinted by permission of Houghton Mifflin Company.
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