Wherein Tony Robbins takes over the blog and makes a blue cheese butter

Steak with blue cheese butter

It's important to treat yourself once in a while. We're all kind of insecure, in need of frequent reminders of how awesome we are. These kinds of reminders are easy to find in a good relationship or with good friends, but it shouldn't be up to external sources to determine how we feel about ourselves.

The fact is that even if you are fortunate enough to be surrounded by people who love you and know how to show it, on its own that can't be the foundation of your self esteem. Because that's not self esteem at all, that's just peer pressure. Don't leave it to someone else to decide whether you deserve a steak dinner, decide for yourself!

And that's exactly what I did. Last week I celebrated something of a career milestone by cooking myself steak and blue cheese butter, with a side of potato gratin. Potato gratin on a weeknight isn't exactly a Rachael Ray 30 Minute Meal, but hey, I'm worth it.

Steak and blue cheese are a winning combination (they say that dry-aged beef actually takes on some subtle blue-cheese flavours), but if you aren't having steak there's absolutely no reason why this wouldn't work swimmingly on a grilled burger. My choice of cut — skirt — is a little unusual, but sliced against the grain this steak was as tender as any sirloin I've eaten and far, far cheaper. The potato gratin I made on the side was actually my first opportunity to test the potato gratin hypothesis, an using a ratio of 0.4 I'm happy to report that the first empirical gratin was a great success.

Blue cheese butter


  • 20g blue cheeese, at room temperature
  • 25g unsalted butter, at room temperature
  • 1/4 tsp very ground white pepper (freshly ground, not the pre-ground powder rubbish)
  • 1 clove roasted garlic, minced

1. Mix everything up and put it on some meat. Take a nap solider, you've earned it.

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