Eisenhower Beefsteaks With Gorgonzola Butter
Tim Byres, Smoke
Brown Sugar–Coffee Rub
1/4 cup packed dark-brown sugar
1/4 cup finely ground coffee beans (dark roast)
1/4 cup powdered chile, such as ancho or a blend
2 tablespoons smoked paprika
2 tablespoons kosher or sea salt
1 tablespoon ground cumin
Mix the ingredients in a bowl, breaking up any lumps.
4 ounces Gorgonzola or other blue cheese, at room temperature
1/2 stick unsalted butter, at room temperature
1/2 teaspoon kosher or sea salt
zest of 1 lemon
1/4 cup finely grated fresh horseradish
1 teaspoon coarsely ground black pepper
In a mixing bowl or food processor, blend all ingredients until smooth.
2 steaks, each weighing 3 pounds and cut about 3 inches thick (Byres suggests using long-bone ribeyes or porterhouses)
1 bunch watercress, upland cress, or other greens (optional)
1 shallot, sliced thin (optional)
1 lemon (optional)
Preheat grill. Coat steaks thoroughly with Brown Sugar–Coffee Rub and grill until medium rare. Allow to rest about 10 minutes, then cut into 1/2-inch-thick slices. Top with Gorgonzola Butter and garnish with watercress, shallots, and a squeeze of lemon.