cup
crumbled Roquefort cheese, at room temperature
1
tbsp.
chopped fresh chives
1
clove garlic, crushed
4
7- to 8-oz.
boneless rib-eye steaks, cut 1 inch thick
Directions
Beat butter, cheese and chives in bowl with electric mixer until light and creamy. Remove and spread on sheet of plastic wrap. Form into 8-inch log. Wrap in plastic wrap; refrigerate 2 hours or freeze 1 hour to firm up.
Rub garlic on both sides of steaks. Season with salt and pepper to taste. Place on rack of broiler pan. Broil 4 inches from heat 4 minutes per side or to desired doneness. Remove from broiler and immediately top each steak with 1/2-inch thick slice Roquefort butter.
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