Sometimes you deserve a steak house meal during the week. After all, self-care is important, right? Well, this recipe is so easy that you might want to make it more than once a week. All this dish needs to make it a meal is creamy mashed potatoes or some roasted asparagus on the side.
1.
Preheat an outdoor grill to 400°F, setting it up for indirect cooking (see
here
).
2.
In a medium saucepan over medium heat, combine the cream, blue cheese, butter, lemon juice, and Worcestershire sauce.
Cook, stirring constantly, until the butter and cheese are melted and the sauce is smooth, 5 to 6 minutes. Turn the heat to very low to keep the sauce warm; don’t let it boil.
3.
Season the backstrap generously with salt and pepper. Place the backstrap on the grill over direct heat, close the lid, and sear for 2 to 3 minutes per side. Move the meat to indirect heat, close the lid, and cook until the internal temperature of the meat reaches 130°F (for rare), 5 to 8 minutes, or grill the meat to your desired degree of doneness.
4.
Transfer the backstrap to a cutting board. Let it rest for 5 minutes, then slice and serve.