The Freshman Cook: July 2011

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This weeks entree is sooo good! I made this for my husband who is a steak lover. You never have to ask him what he wants to eat. If it was up to him, it would be all steak~ all the time!

Let’s start by making our compound butter first!

6 oz. Blue Cheese crumbles

4 tablespoon Butter

2 tablespoon chopped Fresh Italian Parsley

3/4 teaspoon Fresh Rosemary, finely chopped

1/4 cup chopped Walnuts

In a bowl, mix together the blue cheese, butter,

parsley, rosemary and walnuts.

Mix together with a fork, or use your hands.

I usually use gloves for this.

Place the butter mix on wax paper…

start to roll the wax paper over the butter…

as you roll, form the butter into a firm log.

Twist the ends, and refrigerate for about 2 hours before using.

Here are our 2 steaks.  I bought the prime cut sirloin at the store,

and it was worth the cost. Very tender and tasty.

The small steak is about 6 oz, and the larger one is about 14 oz.

I cooked the large steak for 3 minutes, then turned it over,

for 3 minutes, then turned it over, 3 minutes again on the first side, 

and then 3 minutes again on the second side for a total of 12 minutes.

I cooked it on medium high heat to sear the outside.

The smaller steak, of course, took less time to cook. 

I cooked the steak for 2 minutes, then flipped it for 2 more, 

then 2 more on the first side, and then 2 final minutes on the

second side.

Here is the steak, with a half a circle of compound butter

placed on the top.

Doesn’t it look delicious?!


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