Aged New York Steak With Roquefort Butter

1. 1

   While heating up the grill, mix the butter, wine and cheese, lemon juice salt and pepper in a glass or stainless bowl until well incorporated.

2. 2

   with a spatula, scrape out mixture onto a sheet of wax paper.

3. 3

   Mold the butter into a rough rectangle about 6 inches long; then using the wax paper, roll the mixture into a log, twisting the ends to seal.

4. 4

   Place in the freezer.

5. 5

   Grille the steaks the way you like them.

6. 6

   Put the steaks onto plates; remove the Roquefort butter from the freezer -- it should be well-chilled -- and slice into 1/2 inch thick medallions and place one or two on each steak.

7. 7

   Let the steaks rest a few minutes and the butter melt a bit before serving.

8. 8

   Note: You'll probably have some Roquefort butter left over; so try some over the next week on brocolli, in pasta or on a hamburger.

* Per serving · 4 servings · Values may vary.

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