Ingredients

Steak

• 4 5-6 ounce skirt steaks
• 3-4 teaspoons flaky Kosher salt (to taste)
• 2 teaspoons coarse ground pepper (to taste)
• 2-3 Tablespoons avocado oil or grapeseed oil

Roquefort Butter

• 4 ounces butter, softened
• 1 Tablespoon garlic, minced
• 2 Tablespoons fresh herbs (parsley or chives), minced
• 2 ounces Roquefort cheese, or another blue cheese
• 1 pinch salt
• 1 pinch pepper

Instructions

Preheat the Wolf Griddle to 400°F.

Pat each steak dry with a paper towel and generously season both sides with salt and pepper.

Add the olive oil to the griddle, and smear it around the cooking area. Add the steaks and sear for 2-3 minutes on each side. Resist the urge to flip until the first side is caramelized and getting a good crust. (For medium, cook 3-4 minutes on each side; for well-done, cook 4-5 minutes on each side).

While steak is searing, mix, softened butter, garlic, fresh herbs, Roquefort cheese, salt, and pepper. Mix the ingredients together in a mixing bowl or a stand mixer until well combined. If made ahead of time, chill, rolled in a piece of plastic wrap, so it is sliceable when ready to use.

Remove steak from heat and rest for at least 5 minutes to retain the juices, cover with foil to keep hot if desired.

When ready, slice the steaks across the muscle fiber grain to serve. Top with a piece or scoop of the garlic butter and serve.