1 tablespoon chopped scallions, white and green parts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
Steps:
Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals.
When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and brush each side lightly with olive oil. Sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter, and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes. Slice and serve warm with the Stilton Sauce.
Place the Stilton in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, salt, pepper, and Worcestershire sauce. Process until smooth. Serve at room temperature.
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RIB-EYE STEAK RECIPE - BBC FOOD
From bbc.co.uk
To make the Stilton butter, melt a knob of the butter in a small frying pan and cook the shallots over a low heat until softened. Remove from the heat, transfer to a bowl and leave to cool for 10 minutes.
Mash the Stilton with a fork in a bowl and beat in the remaining softened butter and chives. Add the melted butter and shallots and season with salt and black pepper.
Place the Stilton butter on a sheet of cling film and form into a sausage shape. Roll up in the cling film, twisting the ends to secure. Chill for at least 30 minutes before using.
To cook the steaks, heat a large non-stick frying pan over a high heat. Brush each steak with a little oil and season with salt and pepper.
Fry each steak for 1½–2 minutes (or according to thickness) on each side, or until cooked to your liking. You will need to cook the steaks two or three at a time.
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