Butcher's steak with blue cheese butter and port-shallot jam. cheese
SHOPPING: Stilton from Britain. Vintage port for the jam if budget allows.
Ingredients
Scale
Measurement units
- 1 ½ lb Hanger steak
- 1 ½ tsp Kosher salt
- 4 tbsp Butter, softened
- 3 oz Stilton cheese
- 4 piece Shallots, sliced thin
- 1 cup Ruby or vintage port
- 2 tbsp Brown sugar
- 3 sprigs Fresh thyme
- 2 cup Watercress
Ingredients
Scale
Measurement units
- 1 ½ lb Hanger steak
- 1 ½ tsp Kosher salt
- 4 tbsp Butter, softened
- 3 oz Stilton cheese
- 4 piece Shallots, sliced thin
- 1 cup Ruby or vintage port
- 2 tbsp Brown sugar
- 3 sprigs Fresh thyme
- 2 cup Watercress
Instructions
Dry the brine 48 hours
Salt hanger. Refrigerate uncovered 48 hours.
Ingredients
- steak (1 ½ lb)
- salt (1 ½ tsp)
Make the port-shallot jam
Slowly cook shallots in 1 tbsp butter until soft, 15 minutes. Add port, sugar, thyme. Simmer until jammy, 20 minutes.
Equipment
- saucepan
Ingredients
- shallots (4 piece)
- butter (1 tbsp)
- port (1 cup)
- sugar (2 tbsp)
- thyme (3 sprigs)
Make the Stilton butter
Mix remaining softened butter with crumbled Stilton. Chill.
Ingredients
- butter (3 tbsp)
- Stilton (3 oz)
On the grill
Grill hanger over hot charcoal 4-5 minutes per side. Rest 5 minutes.
Equipment
- charcoal grill
Cut and plate
Slice steak. Top with Stilton butter. Spoon port-shallot jam alongside. Garnish with watercress.
Ingredients
- watercress (2 cup)
Before you cook
Cook notes
- • SHOPPING: Stilton from Britain. Vintage port for the jam if budget allows.
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