GARLIC STUFFED STEAKS
8 boneless ribeye steaks
8 to 10 ounces each
12 cloves garlic, peeled and cut in quarters lengthwise
1/4 cup olive oil
Salt, black pepper and ground cayenne pepper (to taste)
FOR THE BLUE CHEESE BUTTER:
1 cup crumbled blue cheese
1/2 cup butter or margarine
With a sharp pointed knife make horizontal slits in the sides of each steak. Stuff slivers of garlic into slits; brush steaks with olive oil and season with salt, pepper and cayenne pepper.
Place steaks on grill 4 to 5 inches from medium-hot coals. Grill Sto7 minutes per side.
Soften cheese and butter to room temperature. Add 1/2 tsp, each, salt, pepper and cayenne pepper; stir to blend.
Remove steaks from grill; top with cheese butter and return to grill for a few minutes. Serve immediately.
Makes 4 to 8 servings
Source: Morning Fires, Evening Lights: The Marlboro Country Cookbook
8 boneless ribeye steaks
8 to 10 ounces each
12 cloves garlic, peeled and cut in quarters lengthwise
1/4 cup olive oil
Salt, black pepper and ground cayenne pepper (to taste)
FOR THE BLUE CHEESE BUTTER:
1 cup crumbled blue cheese
1/2 cup butter or margarine
With a sharp pointed knife make horizontal slits in the sides of each steak. Stuff slivers of garlic into slits; brush steaks with olive oil and season with salt, pepper and cayenne pepper.
Place steaks on grill 4 to 5 inches from medium-hot coals. Grill Sto7 minutes per side.
Soften cheese and butter to room temperature. Add 1/2 tsp, each, salt, pepper and cayenne pepper; stir to blend.
Remove steaks from grill; top with cheese butter and return to grill for a few minutes. Serve immediately.
Makes 4 to 8 servings
Source: Morning Fires, Evening Lights: The Marlboro Country Cookbook
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