Grilled Steaks with Chèvre Compound “Butter”
"The garlicky herb 'butter' is similar to the butter served with escargots in southwestern France. But instead of butter we are using goat cheese for better flavor and better health!" says Tasia Malakasis of Belle Chèvre, author of Tasia's Table: Cooking with the Artisan Cheesemaker at Belle Chèvre.
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- 8 ounces goat cheese, softened
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, chopped
- 1 garlic clove, minced
- 2 teaspoons Cognac
- Salt and pepper, to taste
- 2 1½-inch-thick rib-eye steaks (about 1 pound each)
- Mix together in a small bowl the goat cheese, parsley, chives, garlic, and Cognac. Add salt and pepper to taste. Cover and chill until needed.
- Heat a grill to medium-high. Rub each of the steaks with a generous amount of salt and pepper.
- Grill the steaks to desired doneness, about 6 minutes on each side for medium-rare. Cut each steak in half, top with a spoonful of the chilled chèvre butter, and serve.
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