St. Barth Steak with Chevre-Tarragon Butter
Sometimes on a tropical island, you just need a steak - French-style.
2 rib-eye steaks
Salt and pepper
4 tablespoons Chevre (goat) cheese, room temperature
2 tablespoons butter, room temperature
1 teaspoon brown mustard
1 tablespoon freshly chopped tarragon leaves
Fresh tomatoes for garnish
Salt and pepper the steaks generously. Place on hot grill.
Meanwhile, in a medium bowl, mash together Chevre and butter. Fold in mustard and tarragon.
Flip steaks and finish grilling. Right when the steaks come off the grill, put compound butter on the top of each, so it melts all over the steak. Serve with fresh tomatoes. Serves 2.