Beefsteak En Roquefort En Champignons

This is not a Tuesday night dinner. This is the recipe you pull out when you want to impress a crowd and have five pounds of premium steak ready to hit the grill.

Porterhouse, T-bone, Delmonico, New York strip, or filet mignon all work here. They soak for up to 24 hours in a rich marinade of crumbled Roquefort, sour cream with chives, mayonnaise, buttermilk, red wine, and Worcestershire that clings to every surface.

Grill them over blazing charcoal with that tangy, funky Roquefort crust still intact, then pile on a pound of mushrooms sautéed in a full cup of butter. This is how you throw a backyard dinner party.

Pro Tips

• Let the steaks marinate at least 4 hours, but overnight is even better. The Roquefort flavor deepens the longer it sits.
• Scrape off just enough marinade so the steaks don’t flare up on the grill, but keep a good coating clinging to the surface.
• Use real Roquefort, not generic blue cheese. The cave-aged sheep’s milk tang is irreplaceable.
• Split the mushrooms lengthwise so they have a flat side to sear in the butter. You want golden, not steamed.