Recipe by Laraine Perri
- 2 tablespoons walnuts
- 1 garlic clove, halved
- 3 tablespoons unsalted butter, softened
- 1 1/2 ounces Maytag blue cheese
- 1 tablespoon minced fresh chives
- 4 12-ounce boneless ribeye steaks
- Kosher salt and fresh-ground black pepper
- 2 teaspoons vegetable oil
- 1/2 cup Philadelphia Brewing Joe Coffee Porter
- 2 tablespoons pure maple syrup
- 3/4 teaspoon cornstarch
• Heat a small skillet over medium heat until hot. Add the walnuts and cook, tossing, until fragrant and lightly toasted, about 3 minutes. Transfer to a cutting board. Cool completely, then finely chop.
• Rub the cut garlic clove over the bottom of a small bowl; discard garlic. Add the butter and blue cheese, and using a fork, blend together. Stir in the walnuts, chives, and a grind of black pepper. Transfer the mixture to a piece of plastic wrap, form into a log and chill. (The butter can be made up to 3 days ahead and refrigerated.)
• Let steaks stand at room temperature for 30 minutes before cooking. Heat two large heavy skillets (cast iron are best) over medium-high heat until very hot but not smoking. Season steaks very generously on both sides with salt and pepper. Add 1 teaspoon oil to each skillet, swirl to coat; place two steaks in each pan. Cook the steaks to desired doneness, about 3 to 4 minutes on each side for medium-rare, depending on thickness. Transfer the steaks to a platter, tent with foil, and let rest 5 minutes.
• While steaks rest, combine the porter and maple syrup in a small saucepan over medium heat; bring to a boil. In a small dish, combine the cornstarch with 1 teaspoon water; whisk into the porter mixture. Reduce heat to medium-low, and simmer 2 minutes.
• Top each steak with a generous slice of the blue cheese butter, and spoon some of the porter sauce alongside them.