This Grilled Steak with Bacon-Blue Cheese Maitre ‘D Butter pairs well with a Cleve from Philip Carter Winery. The recipe appears in this full episode of “ Un-Wine'd,” which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “ Un-Wine’d,” go to vpm.org/un-wined.
What You’ll Need:
- 1 ½ sticks butter, softened to room temperature
- 6 ounces bleu cheese, crumbled
- 2 cloves fresh garlic, finely minced
- 4 slices bacon, crisply fried and crumbled
- 1 tbsp. finely minced fresh basil
- 1 tsp. finely minced fresh thyme
- 1 tbsp. finely minced fresh parsley
- ¼ tsp. Kosher salt
- 4 Steaks, your choice of cut, 1 1/2 “ to 2” thick
- Mixing bowl
- Parchment or waxed paper
Directions:
Step 1: In a medium bowl, mix together the butter, bacon, salt, garlic and herbs. Make sure all ingredients are well blended and flavors are distributed.
Step 2: Then add in crumbles of bleu cheese.
Step 3: Place the butter on a piece of waxed paper and roll it up into a log. Wrap tightly and try to get the air out. Then stick it into the refrigerator.
Step 4: Grill steaks to desired doneness and top with a thick slice of the butter on each serving. Garnish with additional herbs if desired.
Serves 4 to 8 depending on the size of the steaks.
