Grilled Steaks with Roquefort Sauce
- 1 tablespoon butter or grape- seed, corn, or other light oil
- ¼ cup minced shallots
- 2 tablespoons white wine vinegar or cider vinegar
- 6 ounces Roquefort or other blue cheese, crumbled
- Generous pinch of cayenne
- Salt
- 1½ to 2 pounds strip steaks, filet mignon, or ribeye steaks
- Minced fresh parsley or chives, optional
Instructions:
It may be that the paradigm of steak-and-cheese combinations is the Philly cheese steak, but there is a more elegant and arguably better-tasting way to combine these two foods.
- Start a hot charcoal or wood fire, preheat a gas grill to the maximum, or preheat the broiler. The fire should be quite hot, and the grill rack no more than 4 inches from the heat source.
- Put the butter in a small saucepan and turn the heat to medium. When the butter melts and its foam begins to subside, add the shallots and cook until soft, stirring occasionally, about 5 minutes. Add the vinegar, stir, and cook until it is just about evaporated, 1 to 2 minutes. Turn the heat to low and stir in the cheese and cayenne. Stir occasionally until the cheese melts, then taste and adjust the seasoning as necessary (it’s unlikely that the sauce will need any salt). Keep warm while you grill the steaks.
- Season the steaks well with salt, then grill or broil for 3 to 4 minutes per side for medium-rare, or longer or shorter according to your taste. Serve the steaks with a spoonful or two of sauce ladled over each, garnished with the parsley if you like.