CHULETAS WITH ROQUEFORT BUTTER
THIS SPANISH CLASSIC grilled T-bone is usually adorned witha melting dollop of blue Cabrales cheese mashed with butter. I use Roquefort because it’s easier to find.
- 4 tablespoons (1⁄2 stick) unsalted butter, at room temperature
- 1⁄2 cup crumbled Roquefort or other blue cheese, at room temperature
- Sea salt and freshly ground black pepper to taste
- Vegetable oil for brushing grill rack
- 4 (12- ounce) T-bone steaks
- 2 tablespoons extra virginnolive oil
Instructions:
- Mash the butter and cheese together with a fork and season with salt and pepper. Shape into a log about 3 inches long and wrap tight in plastic. Refrigerate until fi rm enough to slice, about 1 hour.
- Heat the grill to hot and oil the grill rack.
- Season the steaks generously with pepper and olive oil and grill until desired doneness, about 5 minutes per side for medium- rare. About a minute before removing from the grill, season generously with salt. Serve the steaks on individual plates or on a platter and garnish each with a tablespoon of the Roquefort butter.