MM: Steak with Blue Cheese Dressing 8 oz Blue cheese, crumbled 1 Clove Garlic, finely chopped 2 tb Dry white wine 1 ds Ground red pepper 2 tb Margarine or butter 4 sm New York strip or rib eye Steaks, 1-inch thick 1 ds Freshly ground pepper 1/4 c Water Sprig Snipped parsley Cook and stir cheese, garlic, wine and red pepper over low heat, stirring frequently, until cheese is melted. Keep warm. Heat margarine in 12-inch skillet until hot. Cook beef steaks over medium-high heat, turning once, until medium doneness, about 5 minutes on each side. Sprinkle with pepper. Remove from skillet and keep warm. Add water to skillet. Heat to boiling, stirring constantly to loosen browned bits. Boil 2 minutes. Stir pan juices into cheese mixture. Pour over steaks. Sprinkle with parsley. NOTE: You can also use Roquefort cheese -----
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