Difficulty: Medium - experience needed
8 ounces blue cheese, crumbled
1 clove garlic, finely chopped
2 tbls. dry white wine
Dash of ground red pepper
2 tbls. butter
4 New York strip or rib eye 1 inch thick or tenderlion steaks butterflied, (about 2 pounds)
1/4 cup water
Cook and stir cheese, garlic, wine and red pepper over low heat, stirring frequently, until cheese is melted; keep warm.
Heat butter in 12-inch skillet until hot. Cook beef steaks over medium-high heat, turning once, until medium doneness, about 5 minutes on each side.
Sprinkle with pepper. Remove from skillet; keep warm. Add water to skillet. Heat to boiling, stirring constantly to loosen browned bits; boil 2 minutes.
Stir pan juices into cheese mixture. Pour over steaks. Sprinkle with parsley