Serves 4
- 1 tbsp unsalted butter or neutral oil, such as grape seed
- 1/4 cup minced shallot
- 2 tbsp white wine vinegar or cider vinegar
- 6 oz Roquefort cheese, crumbled
- 1/4 tsp freshly ground black pepper
- pinch of cayenne pepper
- 4 (8 oz) boneless beef sirloin steaks (New York Strip Steaks), filet mignon, or rib eye steaks (1 inch thick)
- 1/2 tsp salt
- minced fresh parsley leaves or chives, for garnish
- Prepare an outdoor charcoal fire; or preheat a gas grill, stovetop grill pan or broiler (the fire should be moderately hot, and the grill or broiler rack 4 inches away from the heat source).
- Melt butter in a small saucepan over medium heat. When foam from butter subsides, add shallot. Cook 5 minutes, or until soft, stirring occasionally. Add vinegar; stir and cook until it is just about evaporated, 1-2 minutes. Turn heat to low; stir in cheese, a few grindings of black pepper and the cayenne pepper. Stir occasionally until the cheese melts (taste and adjust seasonings, if necessary). Keep warm while grilling steaks.
- Season steaks with salt and pepper. Grill or broil 3-4 minutes per side for medium-rare, longer or shorter according to your taste. Serve steaks with a spoonful or two of sauce over each. Garnish with parsley or chives.
