A Farmgirl's Table
Not everyone is fortunate enough to grow up on a farm, but everyone can cook as if they did. This 176-page cookbook was forged for anyone who has the spirit of farm-fresh cooking inside them. It’s for...
Easy
This marinade is sweet and tangy. This steak is topped off with roasted garlic and blue cheese butter. This savory steak pairs well with a fresh garden salad and a glass of Chardonnay.
4–6 T-bone, NY Strip or Tenderloin steaks
Ingredients
SERVINGS: 4 – 6 Serving(s)
Marinade
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons stone-ground mustard
- ½ cup whiskey
- ¼ cup balsamic vinegar
- ¼ cup extra-virgin olive oil
- 1 tablespoon minced onion
- 1 teaspoon crushed garlic
- 1½ teaspoons salt
- 1½ teaspoons ground pepper
Roasted Garlic Blue Cheese Butter
- 6 tablespoons unsalted butter, softened
- 4 cloves roasted garlic, smashed
- 3 tablespoons crumbled blue cheese
- 1 small shallot, minced
- salt and pepper
Preparation
In a large zip-style bag, combine the marinade ingredients and rub together with your fingers on the outside of the bag. Place the steaks in the mixture and let marinate for 4 to 24 hours. Allow the steaks to come to room temperature while preparing the grill. Meanwhile, mix the butter, blue cheese, roasted garlic and minced shallot in a small bowl. Season to taste with salt and pepper.
Grill the steaks for about 6 minutes on each side, or until desired doneness. Let rest on a plate, covered with aluminum foil, for about 5 to 10 minutes. Top each steak with blue cheese butter mixture and serve.
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