Aged New York Steak With Roquefort Butter

• 4 ounces unsalted butter, at room temperature
• 1 tablespoon red wine
• 2 -3 ounces Roquefort cheese or 2 -3 ounces maytag blue cheese
• 1 tablespoon lemon juice
• salt and black pepper
• 4 aged New York strip steaks

1. While heating up the grill, mix the butter, wine and cheese, lemon juice salt and pepper in a glass or stainless bowl until well incorporated.
2. with a spatula, scrape out mixture onto a sheet of wax paper.
3. Mold the butter into a rough rectangle about 6 inches long; then using the wax paper, roll the mixture into a log, twisting the ends to seal.
4. Place in the freezer.
5. Grille the steaks the way you like them.
6. Put the steaks onto plates; remove the Roquefort butter from the freezer -- it should be well-chilled -- and slice into 1/2 inch thick medallions and place one or two on each steak.
7. Let the steaks rest a few minutes and the butter melt a bit before serving.
8. Note: You'll probably have some Roquefort butter left over; so try some over the next week on brocolli, in pasta or on a hamburger.

unsalted butter, red wine, cheese, lemon juice, salt, aged

Taken from www.food.com/recipe/aged-new-york-steak-with-roquefort-butter-278037 (may not work)