Steak with Blue Cheese and Hazelnuts

Ben O'Donoghue

Ingredients:

  • Ribeye steak
  • Salt
  • Pepper
  • 100g butter, softened
  • 1 orange, zest
  • 1 tsp thyme
  • 50g hazelnuts, roasted
  • 80g Blue cheese

Method:

  1. Liberally season your steak with salt and pepper and cook to your liking, turning regularly. Rest for half of the cook time.
  2. Combine butter, orange zest, thyme and mix together until all ingredients are distributed evenly. Then crumble blue cheese and stir to combine.
  3. Roll compound butter into some glad wrap, into a cylinder shape and refrigerate until hard.
  4. 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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