It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
As anyone who has spent time in the Balkans knows, good quality meat is often hard to come by. Local meats are so lean and are rarely marbled with the fat that is necessary to produce juicy and flavorful steaks. When locals cook their meat they also tend to overcook them by American standards. We’ve come to the point where we forego ordering steak in restaurants. Rather, we dip into our stash of American-cut steaks that we bought in the Commissary in Naples, Italy. They are so flavorful and juicy that they make the overnight ferry ride to Italy worth it.
A grilled rib eye steak is great anytime but this butter is the perfect way to dress up any piece of meat. This recipe is adapted from on found in Cuisine at Home, a brilliant cooking magazine that forgoes advertisements and contains nothing but recipes, equipment reviews, and technique suggestions. You can take the butter out in the morning before heading out and when you return at the end of the day it will be at the perfect room temperature needed to combine all of the ingredients. Once your butter is soft, this butter comes together in a matter of minutes and will set up while your steaks are grilling. Alternatively, you can make the butter ahead of time and keep it in your freezer until you are ready to use it. Either way, all you need to do is add a starch and a vegetable to your plate and you have a complete dinner in no time.
GRILLED RIB EYE STEAKS WITH BACON-BLUE CHEESE COMPOUND BUTTER
2 Rib eye steaks, trimmed and seasoned with salt and pepper
4 slices thick cut bacon, finely diced
8 tablespoons unsalted butter, at room temperature
2 tablespoons crumbled blue cheese
2 tablespoons red onion, minced
2 teaspoon minced walnuts
1 teaspoon finely grated lemon zest
1/2 teaspoon garlic, minced
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste
- Pre-heat a grill to high.
- While the grill is heating, cook the bacon in a skillet until crisp.
- Transfer bacon to a paper-towel lined plate. Reserve 1 tablespoon of drippings.
- Combine butter, reserved drippings, blue cheese, onion, garlic, walnuts, zest, and Worcestershire sauce. Season with salt and pepper.
- Mound the butter mixture onto a piece of plastic wrap. Roll plastic wrap around butter to form a tight cylinder, then tightly twist ends of plastic wrap.
- Freeze butter until firm, approximately 30 minutes.
- Place the steaks on the hot grill.
- Cook for a total of 8 minutes or to desired level of doneness, flipping the meat every two minutes to ensure even cooking.
- Slice coins of compound butter and place on top of each steak.
Yields: 1 cup of butter