Recipes that make you feel like you grew up on a farm.
- 4-6 T-bone, NY Strip or Tenderloin steaks
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons stoneground mustard
- 1/2 cup whiskey
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons ground pepper
- 6 tablespoons unsalted butter, softened
- 4 cloves roasted garlic, smashed
- 3 tablespoons crumbled blue cheese
- 1 small shallot, minced
- Salt and pepper
In a large zip-style bag, combine the marinate ingredients and rub together with your fingers on the outside of the bag. Place the steaks in the mixture and let marinate for 4 to 24 hours. Allow the steaks to come to room temperature while preparing the grill. Meanwhile, mix the butter, blue cheese, roasted garlic and minced shallot in a small bowl. Season with salt and pepper to taste.
Grill the steaks for about 6 minutes on each side, or until desired doneness. Let rest on a plate, covered with aluminum foil for about 5 to 10 minutes. Top each steak with blue cheese butter mixture and serve.
About this recipe
This marinade is sweet and tangy. This steak is topped off with roasted garlic and blue cheese butter. This savory steak pairs well with a fresh garden salad and a glass of Chardonnay.
Photographs and recipes from A Farmgirl’s Table by Jessica Robinson, reprinted by permission of Gibbs Smith.