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    Panfried Steaks with Roquefort Butter

    Source of Recipe


    Cook's Illustrated

    List of Ingredients


    • 2 strip steaks or rib eye steaks, or 1 sirloin, 1 - 1¼ inches thick (8 to 10 ounces each)
    • 1 Tbsp vegetable oil
    • .
    • -- Roquefort Butter --
    • 1 Tbsp unsalted butter, at room temperature
    • ½ ounce Roquefort cheese, crumbled
    • ¼ tsp brandy


    Instructions


    1. Heat 11- to 12-inch skillet (preferably cast-iron or stainless steel with an aluminum core) for 10 minutes over medium heat. Generously sprinkle each side of each steak with salt and pepper.

    2. Add oil to pan; swirl to coat bottom. Add steaks, cover pan with splatter screen, and cook until well browned on one side, 5 minutes. Turn steaks; cook 3 more minutes for rare, 4 minutes for medium-rare, or 5 minutes for medium. Remove steaks from pan; let rest while making Roquefort butter.

    3. Mash together butter, cheese, and brandy. Season with salt and pepper to taste. Top each cook

      Serves 2



 

 

 


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