This weeks entree is sooo good! I made this for my husband who is a steak lover. You never have to ask him what he wants to eat. If it was up to him, it would be all steak~ all the time!
Let’s start by making our compound butter first!
6 oz. Blue Cheese crumbles
4 tablespoon Butter
2 tablespoon chopped Fresh Italian Parsley
3/4 teaspoon Fresh Rosemary, finely chopped
1/4 cup chopped Walnuts
In a bowl, mix together the blue cheese, butter,
parsley, rosemary and walnuts.
Mix together with a fork, or use your hands.
I usually use gloves for this.
Place the butter mix on wax paper…
start to roll the wax paper over the butter…
as you roll, form the butter into a firm log.
Twist the ends, and refrigerate for about 2 hours before using.
Here are our 2 steaks. I bought the prime cut sirloin at the store,
and it was worth the cost. Very tender and tasty.
The small steak is about 6 oz, and the larger one is about 14 oz.
I cooked the large steak for 3 minutes, then turned it over,
for 3 minutes, then turned it over, 3 minutes again on the first side,
and then 3 minutes again on the second side for a total of 12 minutes.
I cooked it on medium high heat to sear the outside.
The smaller steak, of course, took less time to cook.
I cooked the steak for 2 minutes, then flipped it for 2 more,
then 2 more on the first side, and then 2 final minutes on the
second side.
Here is the steak, with a half a circle of compound butter
placed on the top.
Doesn’t it look delicious?!
Enjoy!
