Seared Rib Eye Steaks with Roquefort Butter Seared Rib Eye Steaks with Roquefort Butter

Author: Canadian Living

The robust flavour of Roquefort cheese goes a long way in this butter, which forms a quick sauce as it melts over the hot steaks. If beef rib eye medallions are hard to find, use any other grilling steak.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2006


Roquefort Butter:


Roquefort Butter: In bowl, mash together Roquefort cheese, butter, shallot, parsley and lemon rind and juice. Scrape onto plastic wrap and roll up tightly to form 2-inch (5 cm) wide log; twist ends to seal. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or overwrap in foil and freeze for up to 3 weeks; thaw in refrigerator for 30 minutes.)

Sprinkle steaks with salt and pepper. In large skillet or grill pan, heat oil over medium-high heat; fry steaks, turning once, until medium-rare, about 5 minutes per side, or until desired doneness. Transfer to platter; tent with foil and let stand for 5 minutes. Transfer to plates; slice Roquefort Butter into rounds and place on steaks.

Nutritional facts <b>Per serving:</b> about

  • Sodium 573 mg
  • Protein 50 g
  • Calories 526.0
  • Total fat 35 g
  • Cholesterol 148 mg
  • Saturated fat 16 g
  • Total carbohydrate 1 g


  • Iron 26.0
  • Folate 10.0
  • Calcium 8.0
  • Vitamin A 12.0
  • Vitamin C 5.0
Share X

Seared Rib Eye Steaks with Roquefort Butter