The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home by Mark Bittman

Author:Mark Bittman
Language: eng
Format: mobi, epub, azw3, pdf
Tags: Cooking, General, International cooking, International, Regional & Ethnic, Cookery
ISBN: 9780767906722
Publisher: Broadway Books
Published: 2005-10-10T10:00:00+00:00

A good pinch of cayenne

1½ to 2 pounds sirloin (New York) strip, filet mignon, or ribeye steaks

Minced fresh parsley leaves or chives for garnish, optional

Start a charcoal fire or preheat a gas grill or broiler; the fire should be quite hot and the rack no more than 4 inches from the heat source.

Put the butter in a small saucepan and turn the heat to medium; when the butter melts and its foam begins to subside, add the shallot and cook until soft, stirring occasionally, about 5 minutes. Add the vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn the heat to low and stir in the cheese, a few grindings of black pepper, and the cayenne. Stir occasionally until the cheese melts, then taste and adjust the seasoning as necessary (it's unlikely that the sauce will need any salt). Keep warm while you grill the steaks.

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