Grilled T-Bones with Tabasco and Roquefort Cheese Butter

Ingredients

• 4 Omaha Steaks T-bones
• Omaha Steaks All Natural Steak Seasoning, or salt and pepper, to taste
• 4 slices (1 1/2-inch coins) Tabasco and Roquefort Cheese Butter (see recipe below)
• 2 tablespoons minced chives

Preparation

1. Thaw steaks overnight in refrigerator or quick thaw by placing sealed steaks in sink with water for approximately one hour. Preheat grill to medium. Season both sides of steaks with seasoning, or salt and pepper. Grill steaks to desired doneness. (For medium-rare steak, grill approximately 8 minutes on first side and 6 to 7 minutes on second side.) Just before removing steaks from grill, place butter slice on each steak. The idea is to have butter half melted on top as you are serving steaks. Garnish each steak with sprinkle of minced chives.

Preparation Time

15 minutes, plus 4 hours refrigerator time

Cook Time

15 minutes

Total Time

4 hours and 30 minutes

Serves

Serves: 4

Tabasco and Roquefort Cheese Butter

Ingredients

• 4 ounces unsalted butter, softened
• 4 ounces Roquefort blue cheese, crumbled
• 3 tablespoons Tabasco sauce
• 1/4 cup fresh chives, minced
• 2 tablespoons fresh garlic, minced
• 1 roasted red pepper, peeled, seeded and diced
• 1 teaspoon kosher salt

Preparation

1. Whip butter slightly in mixer. Add remaining ingredients and mix well. Transfer mixture to sheet of parchment paper. Roll into tube (approximately 1 1/2-inch diameter) and twist paper at the ends. Refrigerate for 4 to 6 hours. When ready to serve, slice into coins as needed. Unused butter can be stored in the refrigerator for up to one week.

Source

Omaha Steaks

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