For you Grillers - Blue Cheese Steak

[StPeteBBQ]

Blue Cheese Steak

RUB
6 Garlic clove(s)
1 tablespoon Rosemary, dried
1 1/2 teaspoon(s) Salt
1 1/2 teaspoon(s) Black pepper, coarsely ground

BUTTER
1/2 stick Butter
3 tablespoon(s) Cheese, Bleu
2 tablespoon(s) Parsley, fresh, chopped
3/4 teaspoon Rosemary, dried
1/2 cup Walnuts

Prepare the rub in a processor until it is a thick paste. Apply 2 teaspoons to each side of filets. Let stand 1 hour.

Toast whole walnuts in oven.....be careful not to burn. Then mince to smaller size. Add remaining ingredients in processor and blend.

Grill steaks and top with butter when served

[sharky]

OK.. this sounds VERY good!

I've topped filets with room temp grgonzola and loved it... I can only imagine what this tastes like!

[TOMP]

Sounds excellent! Do you think you could make double and freeze it, like some of the other compound butters? That way you cut off a chunk and place it on the steak and watch it melt!

Good thing its lunch, this has made me hungry!

Tom

[sharky]

I would think you have to at least refridgerate the butter to have it harden a bit.

I've made some pretty good custom butter mixes before, and hardening it is the only way to go!

Besides, it makes for better presentation at the end of the day!