Steak with Blue Cheese and HazelnutsBen O'Donoghue
- Ribeye steak
- 100g butter, softened
- 1 orange, zest
- 1 tsp thyme
- 50g hazelnuts, roasted
- 80g Blue cheese
- Liberally season your steak with salt and pepper and cook to your liking, turning regularly. Rest for half of the cook time.
- Combine butter, orange zest, thyme and mix together until all ingredients are distributed evenly. Then crumble blue cheese and stir to combine.
- Roll compound butter into some glad wrap, into a cylinder shape and refrigerate until hard.
- Cut disks of butter and serve on top of steak.
Our friends at Wine Selectors suggest pairing this dish with a Robert Stein Rosé 2019 or Montrose Black Shiraz 2018
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