- 1 Cup (Cheddar Butter), 1/3 Cup (Balsamic Glaze)
- Cheddar Butter:
- 1 stick Salted Butter
- ¾ C Adams Reserve Cheddar, grated
- 1 ea Lemon, juiced and zest chopped
- ¼ C Fresh Chopped Parsley
- 2 T Fresh Chopped Garlic
- 1 T Whole Grain Mustard
- ¼ t Fresh Ground Black Pepper
- ¾ t Kosher Salt
- Balsamic Glaze:
- ½ C Balsamic Vinegar
- ¼ C Sugar
- For the Butter: In a sauté pan over medium heat, sauté the garlic with a touch of the butter until just fragrant. Combine the sautéed garlic and all the remaining ingredients in a food processor and puree until well combined but not smooth. Serve immediately or keep refrigerated for up to 1 week; frozen for 6 months.
- For the Balsamic Glaze: Combine in a sauce pan over medium heat and slowly reduce to 1/3 C or until slightly syrupy. Be careful to not over-reduce, the sauce will thicken as it cools.
- Steak Prep Your choice of steak: Ribeye, Strip, Filet Extra Virgin Olive Oil Kosher Salt Fresh Ground Black Pepper
- The keys to great steak are proper seasoning, a smoking hot grill and a great thick cut of choice beef.
- Choose steaks that are about 1¼" thick minimum. If you like your steaks rare to medium, keep them ice-cold before they go on the grill. If you like them medium well or above, let them come to room temperature.
- Season each side of the steaks with a liberal coating of kosher salt. Remember that the salt you put on the outside has to be enough to compensate for all the meat in the middle. Also, some of the salt will drip off as the steaks cook on the grill. Season to taste with fresh ground black pepper. If the steaks are lean, rub them with a little EVOO, this will give them a little help searing and staying moist on the grill.
- Grill your steaks over the hottest part of your grill to get a great dark sear. Once you get great color on them, move them to a cooler part of the grill to finish cooking them to your desired temperature.
- Course : Entrees