- 1/4 cup butter and crumbled blue-cheese at room temperature.
- 1/4 cup finely chopped fresh basil
- 2 tsp Tabasco
- 4 single serving steaks
- In a medium bowl, stir butter with cheese, basil and Tabasco. If too lumpy, mash with a fork. Scrape onto a piece of plastic wrap. Form into a log 1 inch wide and tightly roll up the plastic wrap. Twist ends of plastic wrap and place in the freezer to chill while steak are being cooked. If making ahead, butter mixture will keep well in the refrigerator for up to a week.
- Place steaks on grill. Barbecue, uncovered for 4-6 minutes per side for medium - rare. Remove steak to plates. Let stand for 5 minutes. Slice butter mixture into rounds and serve 1 or 2 rounds per steak.
40 g Protein, 23 g Fat, 0.3g Carbs, 61 mg Calcium, 376 Calories.