2NY Strip Steaks,
1/4c.softened unsalted butter,
1tsp.fresh garlic, minced,
1tsp.fresh chive, minced,
•zest of 1/4 lemon,
•salt and pepper, to taste,
•parchment or wax paper,
1To make compound butter, combine the softened butter with garlic, fresh chive, blue cheese, lemon zest and Worcestershire sauce. Stir ingredients together until completely combined. Then place butter in a piece of parchment or wax paper and roll to form a log of butter. Keep butter in the refrigerator until firm and ready for use. (At least 2 hours.)
2Preheat grill to medium-high heat (425-450°F) and rub with oil prior to cooking.
3Rub steaks with oil; then season with salt and pepper.
4Grill steaks 4 minutes on each side, turning only once. Cook time will vary on the thickness of steak.
5Once steaks are cooked to desired doneness, top with a slice of compound butter. Let steaks and butter set for 5 minutes before serving.
No Nutritional Information Available