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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