Rib Eye Steaks au Roquefort
6 to 8 oz crumbled Roquefort or other good quality bleu cheese 6 Tbs butter, softened 1/2 tsp Worcestershire sauce 4 - 6 rib eye steaks or other boneless, tender cut, about 8 oz each Salt and freshly ground pepper to taste 4 - 6 slices rye bread, toasted and buttered
Combine the Roquefort, butter, and Worcestershire sauce in a bowl and stir to combine. Season the steaks with salt and pepper and saute or grill until cooked to the degree you prefer. Spoon the Roquefort mixture over the steaks and place under a preheated broiler just until the cheese melts, 30 seconds to 1 minute. Place steak on a slice of buttered toast and serve immediately.
Serves 4 to 6.
|