Steak & Blue Cheese Butter
|French style salad dressing||1 Cup (16 tbs) (Bottled)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (At Room Temperature)|
|Italian blue veined cheese||1⁄2 Cup (8 tbs), crumbled|
|Garlic||1 Clove (5 gm), minced or pressed|
|Chopped chives||1 Tablespoon|
Pour salad dressing over steak, cover, and refrigerate for 4 hours or until next day.
Blend butter, cheese, garlic, chives, and brandy together; refrigerate, if made ahead.
Lift steak from marinade and drain briefly.
Place on lightly greased grill 4 to 6 inches above a solid bed of glowing coals.
Cook, turning once, for about 5 minutes on each side for rare.
Transfer steak to a warm platter.