Besides Gorgonzola, this tasty butter is enhanced with shallot, tarragon and Worcestershire sauce; it adds great flavor to any steak, including this seared flat-iron that's cut from the chuck. Slideshow:  Amazing Steak Recipes 

John Gorham
February 2014

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Credit: © Con Poulos

Recipe Summary test

total:
40 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, blend the butter with the Gorgonzola cheese, minced shallot, chopped tarragon and Worcestershire sauce. Season the blue cheese butter with salt and pepper.

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  • Light a grill or preheat a grill pan. Brush the flat iron steaks with canola oil and season with salt and pepper. Grill the steaks over high heat until they are lightly charred on the bottoms, about 4 minutes. Turn the steaks, brush with 1 tablespoon of the blue cheese butter and grill until medium-rare, 3 to 4 minutes more. Let the grilled steaks rest on a cutting board for 10 minutes. Thinly slice the steaks across the grain and serve with the remaining blue cheese butter on the side.

Make Ahead

The blue cheese butter can be refrigerated for up to 2 days. Let return to room temperature before serving.

Suggested Pairing

Fruit-forward Malbec (from the steak-loving country of Argentina) is terrific with beef.

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