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Ingredients

Directions

  • Heat oven to 425°. Remove steaks from refrigerator and let come to room temperature.

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  • In a small bowl, combine butter and blue cheese. Stir slightly, then shape with your hands into a 2 1/2-inch log. Wrap in plastic and refrigerate.

  • On a small rimmed sheet pan, toss potatoes with oil, rosemary and 1/4 tsp each salt and pepper. Roast 25 minutes, shaking pan and flipping potatoes halfway.

  • Season steaks with 1/8 tsp each salt and pepper. Heat grill or grill pan to medium-high. Add steaks and cook 3 minutes. Flip and cook 3 minutes for medium-rare.

  • Thinly slice blue cheese butter and place 2 slices on each steak. (Save extra butter for another use.) Serve with roasted potatoes and peas.

  • Note: Toss extra blue cheese butter with cooked noodles, or add to mashed potatoes or cauliflower puree.

Tips

Toss extra blue cheese butter with cooked noodles, or add to mashed potatoes or cauliflower puree.

Nutrition Facts

557 calories; 31 g total fat; 607 mg sodium. 30 g carbohydrates; 38 g protein;

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