Saveur

Photo: Christopher Hirsheimer

For the blue cheese we used Schwarz und Weiss from Golden Ridge Cheese Cooperative, owned by Amish farmers in Iowa and Minnesota who milk their cows by hand. Chill the cheese butter in a log shape, if you like—it makes for easier slicing.

FOR THE BUTTER:
4 tbsp. softened butter
1 tsp. dijon mustard
1⁄2 tsp. brandy
4 tbsp. crumbled buttery blue cheese

FOR THE SIRLOIN:
1 1⁄4 lbs. ground beef sirloin
4 tsp. minced parsley
Sea salt and freshly ground black pepper
2 tsp. oil

1. For the butter: Mix butter, mustard, and brandy in a bowl until smooth. Stir in blue cheese. Season to taste with salt and freshly ground black pepper. Cover and refrigerate.

2. For the sirloin: Gently shape beef into 2 thick oval patties. Sprinkle each with 2 tsp. of the parsley and season to taste with salt and freshly ground black pepper. Lightly score patties with a knife in a crosshatch pattern to flatten them a bit and press in parsley. Turn patties over and repeat process with remaining parsley and additional salt and pepper.

3. Heat the oil in a large skillet over medium heat. Add patties and cook until well-browned on bottom, 6–7 minutes. Turn patties over and continue cooking 5–6 minutes more for medium rare, 7–8 minutes more for medium. Top patties with blue cheese butter and serve.

This article was first published in Saveur in Issue #83