GRILLED STEAK WITH ROQUEFORT SAUCE

Grilled Steak with Roquefort Sauce image

Yield makes 4 servings

Number Of Ingredients 8

1 tablespoon butter or neutral oil, like corn or grapeseed
1/4 cup minced shallot
2 tablespoons white wine vinegar or cider vinegar
6 ounces crumbled Roquefort or other blue cheese
Salt and black pepper to taste
A good pinch of cayenne
1 1/2 to 2 pounds sirloin (New York) strip, filet mignon, or ribeye steaks
Minced fresh parsley leaves or chives for garnish, optional

Steps:

Start a charcoal fire or preheat a gas grill or broiler; the fire should be quite hot and the rack no more than 4 inches from the heat source.
Put the butter in a small saucepan and turn the heat to medium; when the butter melts and its foam begins to subside, add the shallot and cook until soft, stirring occasionally, about 5 minutes. Add the vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn the heat to low and stir in the cheese, a few grindings of black pepper, and the cayenne. Stir occasionally until the cheese melts, then taste and adjust the seasoning as necessary (it's unlikely that the sauce will need any salt). Keep warm while you grill the steaks.
Season the steaks well with salt and pepper, then grill or broil for 3 to 4 minutes per side for medium-rare, longer or shorter according to your taste. Serve the steaks with a spoonful or two of sauce over each, garnished with the parsley or chives if you like.