Minute Steak à la Roquefort

Inspired by The Steak Book

I loved this recipe because of its low effort-high impact ratio— something that I appreciate when I’ve had a particularly busy day and don’t feel like cooking that evening.

Although I recommend using both cheeses in this recipe, if you are ambivalent to blue cheese, it is very easy to omit; instead and use only Boursin.

Ingredients:

• 2 lb top round steak, 1 inch thick

• 4 tablespoons Roquefort cheese crumbles

• 2 tablespoon Boursin cheese (I used black pepper)

• 4 tablespoons butter, at room temperature

• A pinch of salt

• 2 tablespoon olive oil

• 1/2 teaspoon caynenne

Yields: serving for 4

Prep Time: 10 minuites

Cook Time: 8-10 minutes

Method:

1. In a bowl, mix the cheeses with the butter, cayenne and salt. Roll it into a log, cover with seran wrap, and place it in the refrigerator.

2. In a heavy skillet, heat the olive oil.

3. Add the steaks, and sear on one side for 2 minutes. Remove from heat, and spread the cheese mixture on the cooked side of the steak.

4. Return the steaks, the uncooked side back to the skillet, and cook for 2 more minutes.

5. Place the skillet in the oven to broil for 3-4 minutes for a medium rare serving.

6. Remove from the oven and serve at once with baked potatoes and Sour Cream and onion Dressing.