New York Steaks with Roquefort ButterButter is great on a steak but butter blended with blue cheese and garlic takes steak to the level of America’s great steakhouses.
For the butter:
4 tablespoons (1/2 stick) unsalted butter, softened
2 ounces (about 1/3 cup) crumbled blue cheese, such as Roquefort
1/4 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper
4 New York strip steaks, about 3/4 pound each and 1 inch thick
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
4 lemon wedges
To make the butter: In a small bowl combine all the butter ingredients. With the back of a fork mash the butter mixture together until evenly distributed.
Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling on your Weber Spirit. Lightly brush or spray both sides of the steaks with olive oil. Season them with salt and pepper to taste. Grill over Direct High heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for about 5 minutes. Serve warm with the butter smeared over the top and lemon wedges served on the side.
Makes 4 servings.
Roasted Tomatoes Stuffed with Ratatouille
Roasted Tomatoes Stuffed with Ratatouille
When tomatoes are ripe and ready, fill them with a confetti of grilled vegetables and let them roast on the grate. Sweet as can be. Note: The onion, bell pepper, and zucchini are grilled over Direct Medium heat and the stuffed tomatoes over Indirect Medium heat.
4 large, ripe tomatoes Kosher salt
For the stuffing: 1 medium red onion, cut crosswise into 1/3-inch slices
1 medium red bell pepper, stem and seeds removed, cut into flat pieces
1 medium zucchini, cut lengthways in 1/3-inch slices
Extra-virgin olive oil
Freshly ground black pepper
2/3 cup grated mozzarella cheese
1 tablespoon finely chopped fresh basil
1 teaspoon balsamic vinegar
Cut a 1/2-inch slice off the top of each tomato. Discard the tops. With a small knife cut around the inside of the fleshy part of the tomato (do not cut through the bottom of the tomato) to within 1/2 inch of the skin. With a teaspoon, scoop out the tomato flesh, leaving about 1/2 inch of flesh attached to the skin. Discard the juice and seeds to make room for the stuffing. Lightly salt the inside of the tomatoes and turn them, cut side down, on a plate lined with paper towels while you prepare the stuffing.
To make the stuffing: Lightly brush or spray the onion, pepper, and zucchini with olive oil. Season with salt and pepper to taste. Grill over Direct Medium heat until tender, turning once halfway through grilling time. The onions will take 8 to 10 minutes. The peppers and zucchini will take 6 to 8 minutes. Transfer to a cutting board and cut into 1/3-inch pieces. Combine the grilled vegetables in a medium bowl with the cheese, basil, and vinegar.
Spoon the vegetable stuffing into the tomatoes. Grill the tomatoes over Indirect Medium heat until the cheese is melted and the vegetables are warm, 8 to 12 minutes. Serve immediately.
Makes 4 servings.