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Take the steak out of the fridge an hour before dinner and sprinkle it with a little salt and pepper then rub it with a little olive oil.
Combine the cheese, butter, and cream in a small bowl. Mash the mixture with a fork until you have a fairly smooth paste.
Heat a griddle or ribbed cast iron skillet for a few minutes, then lay the steak in the skillet.
Sear the steak for 2 minutes, then flip it over, spread the Roquefort mixture over the top and sear for 2 more minutes.
Remove the steak to a cutting board, rest it for 5 minutes, then slice it thinly across the grain and serve.
You can do this with a rib-eye or strip steak too; just cook it for a little longer and slice it normally.