Panfried Steaks with Roquefort Butter

Name: Panfried Steaks with Roquefort Butter
Ingredients: 2 , strip steaks or rib eye steaks, or 1 sirloin, 1 to 1 1/4 inches thick (8 to 10 ounces each); 1 tablespoon, vegetable oil; 1 tablespoon, unsalted butter, at room temperature; 1/2 ounce, Roquefort cheese, crumbled; 1/4 teaspoon, brandy

Main Courses
Beef
Weeknight

Appears in Cook's Illustrated May/June 1997

Buy strip, rib-eye, or sirloin steaks for the best flavor. A cast-iron pan is not only economical but works as well as the pricier competition.

SERVES 2

TIME 40 minutes

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