Strips Steak, Red Wine, Food, Caramel Recipe, Ovens Finish, Balsamic Caramel, York Strips, Pan Seared, New York
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The stout flavor and aroma of blue cheese have always been a steakhouse staple as a salad dressing. But in recent years the blue cheese has moved from the iceberg to the red meat. This recipe gives you the basis for making compound butters, which are nothing more than butter blended with flavoring agents to add another dimension to your food.