Tuscan-style Grilled Steak with Roquefort-Rosemary Butter
The key to this dish is cooking the meat over a very hot fire, and regularly turning the meat. Instead of Roquefort butter, Tuscan-Style Grilled Steaks are also excellent with a little fresh lemon juice squeezed over them at the table. Tomato salad, made with juicy fresh tomatoes, is a nice balance for steak and potatoes.
2 rib-eye, porterhouse, T-bone, New York, or other high-quality cut of steak, at least 1” thick
Freshly ground black pepper
3 Tbsp. Roquefort
3 Tbsp. butter
2 tsp. minced rosemary
1 tsp. minced garlic
1 Tbsp. fresh lemon juice
Liberally season both sides of the steaks with salt and freshly ground black pepper. Let the steaks sit at room temperature for at least 30 minutes.
Using a fork, mash the Roquefort and butter together. Add rosemary, garlic, and lemon juice and continue mashing until the mixture is smooth. Divide the mixture into sixths and shape into small balls.
Let the grate heat up over the fire for five minutes, or until it is very hot. Put the steaks on the grate and cook, turning regularly, until the steaks are done to your liking. For rare steaks, cook them 3 – 5 minutes on each side.
Plate the steaks, top with the Roquefort-Rosemary Butter (or lemon wedges), and serve.