WINE PAIRING: BERINGER FOUNDERS’ ESTATE CABERNET SAUVIGNON 
Ingredients
For Butter:
- 6 tablespoons unsalted butter at room temperature
- 8 tablespoons finely mashed Roquefort Cheese
- 1 tablespoon finely chopped dried figs
- 1 teaspoon honey
- 1/4 teaspoon sea salt
For Steaks:
- 1 1/2 tablespoon coarsely ground black pepper
- 1 1/2 tablespoon finely chopped fresh rosemary
- 6 T-Bone steaks (each about 12-14 ounces each, and 1″ thick), at room temperature
- 1 tablespoon olive oil (more or less, depending on size of steaks)
- Sea salt to taste
- 3 or 4 sprigs of fresh rosemary (for use with a charcoal grill)
Directions
Place the butter and cheese into a small bowl and stir to blend. Add the figs, honey and salt and combine until incorporated. Cover and set aside.
Prepare a charcoal or gas grill to medium high heat.
Coat the steaks lightly on both sides with olive oil. Combine black pepper and rosemary in a small bowl, then massage onto both sides of each steak. Salt the steaks to taste and let rest for 10 minutes.
When grill is ready, toss rosemary sprigs over hot coals. Place steaks on grill over direct heat. With the lid closed, grill the steaks over direct medium high heat (450-500°F) until cooked to desired doneness, 8 – 10 minutes for medium-rare, turning once or twice. Remove from grill and let rest for 2 – 3 minutes.
Top each steak with equal amounts of butter. Serve immediately with small bowl of sea salt on the side.
Sour or Salty
Steak Fries
