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Ingredients
- 1/4 cup butter (at room temperature)
- 1/4 cup blue cheese, crumbled (at room temperature)
- 1/4 cup fresh basil, finely chopped
- 2 teaspoons Tabasco sauce
- 4 steaks (such as strip loin, at least 3/4 in. or 1.5 cm thick)
Method
- Oil grill and heat barbecue to medium-high.
- Meanwhile in a medium bowl, stir butter with cheese, basil and Tabasco. If too lumpy, mash with a fork. Scrape onto a piece of plastic wrap. Form into log 1 inches (2.5 cm) wide and tightly roll up. Twist ends of plastic wrap and place in freezer to chill while steaks are grilling. If making ahead, butter mixture will keep well in the refrigerator up to a week.
- Place steaks on grill. Barbecue, uncovered, 4-6 minutes per side for medium-rare. Remove steaks to plates. Sprinkle with salt and pepper. Let stand 5 minute
- Slice butter mixture into rounds and serve 1 or 2 rounds on each steak.
- Excellent with green and yellow beans and baked potatoes.
