New York Strip Steak With Stilton-Port Butter

[Neo]

The full flavor of English blue cheese goes well with beef.

Serves 2

2 Strip steaks (8-10 ounces)
4 ounces Butter
2 Tablespoons Stilton cheese
1/2 teaspoon Port wine

Place the butter in a food processor bowl and run until
smooth. Add the cheese and wine. Pulse until blended. Place
on a small piece of wax paper or parchment. Roll into a
1-inch cylinder. Refrigerate. Grill the steaks to the
desired temperature. Top each steak with a few 1/4-inch
slices of the butter.

Cheers

 

[Q]

This one had me going till I found out what Stilton cheese is However, I have an alternative for the other bleu cheese haters out there.

Sauteéd Onions
1 med-lg onion per person, sliced thin
1 tbsp butter
1 clove of fresh garlic
a couple shakes of McCormick-Montreal Steak® seasoning

In a frying pan over medium heat cook above ingredients until onions just start to turn brown...add enough wine to just cover the onions...let the wine simmer down until there is almost no liquid in the pan...repeat this process 2 more times.

Red or white wine may be used, but as a rule I prefer red. By letting the liquid reduce you are "carmelizing" the onions, which is breaking down and drawing out the natural sugar in the onions. The end result is a sweet tender topping for steaks or burgers.