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I haven't been cooking many steaks this year because food prices have skyrocketed. But when I saw a half strip loin of Certified Angus Beef® Brand for under $50, I couldn't resist it. I cut it into thick steaks and the first thing that I made was these Boursin Black Pepper Strip Steaks.
What is Boursin?
Boursin cheese is a brand of Gournay cheese, which is a soft, creamy cheese. I didn't know they had a cracked black pepper version until I saw it at the store last week. The pepper adds a slightly spicy kick. The contrast between the creaminess and sharpness of flavor sort of reminds me of gorgonzola or mild blue cheese. I'm not saying it tastes like blue cheese, just a sharp contrast like blue cheese.
My immediate impression was that it would be perfect in compound butter for steaks. So here we are.
Boursin Black Pepper Butter
This easy compound butter is excellent on steaks, burgers, and baked potatoes.
- 1/4 cup unsalted butter
- 1 ounce Boursin Cracked Black Pepper Gournay cheese
- 1/2 teaspoon Fire and Smoke BBQ Company Shiitake rub
- Temper butter and cheese by leaving them at room temperature for 1 hour.
- Use a fork to press the butter, cheese, and seasoning together. Form into a log.
- Cut into 1/4" thick medallions.
- Ideas: Place 1 to 2 medallions on each steak when they finish cooking. Place medallions in the middle when forming burger patties. Stuff into a hot, baked potato as soon as you cut it open.
Yield: 6 tablespoons
Cook time: 00 hrs. 00 mins.
Total time: 5 mins.
Here's how my cook went.
|The strip loin was 5 1/2 pounds with one uneven end. I squared off that uneven end and kept that as a scrap steak for Ramsay. I cut the rest into NY strip steaks.
|I was able to get 5 steaks (plus Ramsay's scrap steak) from the roast, so we are eating like kings this week. Sometimes I trim the fatty, tapered end off, but this time I did not.
|The rich butter, creamy cheese, sharp pepper, and Shiitake rub make delicious compound butter.
|Since I was only doing two steaks, it was an excellent night to fire up the Big Green Egg Mini-Max.
|I have been enjoying the Fire and Smoke BBQ Company's Shiitake rub. It is a small-batch seasoning full of flavor that reminds me of my NMT Umami Steak Seasoning recipe. That makes sense because they both rely on the natural flavor enhancers of mushrooms in the rub.
|My grilling set up for these steaks was simple - Big Green Egg's Mini-Max outfitted with a Kick Ash Basket full of Jealous Devil coal and a cast iron grate from Craycort.
|I lightly coated the steaks with peanut oil and seasoned them heavily with the Shiitake rub.
|I preheated the grill to 500°f, giving it plenty of time to get the cast-iron preheated as well. I grilled the steaks 4 minutes a side with a quarter turn on each side.
|mmmmm....gratuitous steak pics.
|The Craycort grate is actually 3 pieces, a cast-iron ring, and 2 separate grate halves. The grate halves lift out independently of each other, so you can add fuel/wood or swap out the grate for a griddle plate.
|I typically like to rest my meats on a raised rack like this. That prevents trapping the heat below the steak, effectively steaming the bottom of the steaks and causing moisture loss.
|I put a schmear of the compound butter onto the cutting board and put each steak on butter.