New York Strip Steaks With Blue Cheese Butter Recipes
NEW YORK STRIP STEAKS WITH BLUE CHEESE BUTTER
Steps:
- To make the butter, blend the butter, blue cheese, garlic, and pepper together in a medium bowl. (A fork is a good tool for doing this. If you wish, you could use a hand mixer.) Pack the butter in a small container and refrigerate until needed. The butter can be made several days in advance and even frozen. Allow the steaks to stand at room temperature for 30 minutes before grilling. Brush olive oil over both sides of the steaks and season generously with salt and pepper. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes. Place the steaks on the grill, close the lid, and cook for 4 to 5 minutes per side for medium-rare. Add a minute or two to each side for medium; subtract a minute or two from each side for rare. Remove from the grill and let rest for at least 5 minutes. Smear at least a tablespoon of the butter over each steak and serve.
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Estimated Reading Time 2 mins
- There are a lot of great things about New York Strip steak. While not as tender as a filet, they are almost never tough, and they carry a bit more flavor than their more expensive brother cut. With the right sear and seasoning, you get a beautiful crunchy outer layer, and a juicy center that is super tasty. But, you can boost that flavor even more with the addition of great sides and sauces. In this steak recipe, I show you one of my favorite steak sauces – blue cheese butter. This steak sauce is really easy to make, no cooking is needed, and it only has three ingredients: butter, blue cheese, and parsley. It adds a salty tang to the steak, and it’s own creamy, juicy, texture. Hope you enjoy it! Recipe Overview and Keys to Success Here are few cooking tips I’d like you to be aware of for this recipe:
- No sauce is going to make a poorly cooked, poorly seasoned steak taste great. So, if your a steak newbie, check out The Five Keys to a Perfect Steak I cut my blue cheese with butter, in about a 50/50 ratio. I find using only blue cheese to be a bit strong and the steak actually gets drowned out. But you want more or less, feel free to change that ratio. I generally like to use parsley as my herb. However, there is no reason you can't use others that are to your liking. Chives, tarragon, basil, oregano would all be awesome. The blue cheese/butter combo needs to be in the oven for 2 – 4 minutes to melt into the steak a bit, but too long and it will simply run off the meat. So add it to the steaks when they are almost done.
- 2 8oz to 10oz New York Strips (but you can do this with any cut of meat) 5 - 6 tablespoons of blue cheese (I like gorgonzola, Stilton, or Maytag, but use what you like) 5 – 6 tablespoons butter 1 tablespoon finely chopped parsley
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