Shelly's Recipe

GRILLED RIB-EYE STEAKS WITH ROQUEFORT BUTTER

Category: Beef Steaks

Olive oil
4 or 6 rib-eye steaks, 1 to 1 1/4-inch thick (8 to 10 ounces each)
4 to 6 tablespoons Roquefort or blue cheese, crumbled
1/2 teaspoon finely minced shallots
2 teaspoons brandy
Salt and freshly ground pepper

Heat grill to 450 degrees for direct heating.

Rub olive oil generously onto both sides of the steak and liberally season each side with freshly ground pepper.

Place the steaks in a preheated cast-iron skillet on the grill and cook for 2 to 3 minutes per side. Remove the steaks, place in an ovenproof skillet or on a baking sheet, and return to the barbecue. Cook, covered, for 5 to 10 minutes more for medium-rare steaks (135 degrees) or longer for medium (150 degrees) or medium-well (155 degrees).

While the steaks are cooking, mash together the butter, crumbled cheese, shallots and brandy. Season with salt and pepper.

Remove the steaks from the pan and place them on a heated platter. Top each steak with a generous portion of the Roquefort butter, cover with foil and let rest 10 minutes. Serve immediately. Serves 4 to 6.