Grilled T-Bones with Tabasco and Roquefort Cheese Butter

Prep time: 15 min

Cook time: 15 min

Serves: 4

Grilled T-Bones with Tabasco and Roquefort Cheese Butter

Perfect for the Tabasco lover in your life this recipe combines heat with smooth creamy texture of Roquefort cheese. It's great served on the side as a dipping sauce so you can still savor the supreme tenderness of the Filet Mignon and Boneless Strip on the other side of the flavor-enhancing bone.

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T-Bone Steaks

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4 (18 oz.) steaks

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Ingredients

4 each T-Bone Steaks
To taste Omaha Steaks All Natural Steak Seasoning or salt and pepper
4 slices (11/2" coins) Tabasco and Roquefort Cheese Butter (recipe below)
2 Tbsp Minced Chives

Tabasco and Roquefort Cheese Butter:

4 ounces Unsalted Butter -- Softened
4 oz Roquefort Blue Cheese -- Crumbled
3 Tablespoons Tabasco Sauce
1/4 cup Fresh Chives -- Minced
2 Tablespoons Fresh Garlic -- Minced
1 Roasted Red Pepper -- Peeled, Seeded and diced
1 tsp Kosher Salt

Preparation

Thaw Omaha Steaks T-Bone Steaks over night in the fridge or quick thaw by placing sealed steaks in a sink with water for about 1 hour.
Preheat grill on medium. Season both sides of steaks with Omaha Steaks All Natural Steak Seasoning or salt and pepper.
Grill steaks to desired doneness. For a Medium Rare steak about 8 minutes on the first side and 6-7 minutes on the second side.
Just before removing the steaks from the grill, place the butter slice on each steak. The idea is to have the butter half melted on top as you are serving the steaks.
Garnish each steak with a sprinkle of minced chives.

Tabasco and Roquefort Cheese Butter

Whip butter slighly in mixer.
Add the rest of the ingredients and mix well.
Transfer mixture to a sheet of parchment paper.
Roll into a tube about 1½" diameter and twist the paper at the ends.
Refrigerate for 4-6 hours.
When ready to serve, slice into coins as needed. Unused butter can be stored in the refrigerator for up to 1 week.