Ingredients
- 4 8 oz T-bone Steaks
- Himalayan Salt to taste
- fresh ground black pepper to taste
- 1 tsp Garlic Olive Oil
- 1/2 c unsalted butter
- 1/4 c sun dried tomaotes minced
- 1 Tbsp Roasted Garlic
- 1 Tbsp Neapolitan Balsamic Vinegar
- 1 Tbsp Worcestershire Sauce
- 1/2 c Bleu Cheese Maytag, crumbled
- 1 Tbsp dried basil
Servings:
Units:
Instructions
- Preheat grill on medium. Season both sides of steaks. Grill steaks to desired doneness. Just before removing from grill, place the coin of butter on each steak. In a small sauce pan, heat olive oil over medium heat. Add garlic to pan; cook until brown. Add sun dried tomatoes to pan; cook for about 1 minute. Add vinegar, Worcestershire sauce and basil to pan and transfer to a food processor. Add blue cheese and puree mixture. Add sliced butter to the food processor allowing the butter to be whipped into the pureed cheese mixture. Transfer mixture to a sheet of parchment paper. Roll into a tube about 1 1/2" diameter and twist the paper at the ends. Refrigerate for 4-6 hours. when ready to serve, slice into coins and top steak. Unused butter refrigerate for up to 1 week.
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