New York Strip Steaks with Blue Cheese Butter
The stout flavor and aroma of blue cheese have always been a steakhouse staple as a salad dressing. But in recent years the blue cheese has moved from the iceberg to the red meat. This recipe gives you the basis for making compound butters, which are nothing more than butter blended with flavoring agents to add another dimension to your food. If you’re not a blue cheese fan, you can totally leave it out, or use rosemary, thyme, or an even stronger cheese if you desire. Some recipes for compound butter insist that you form it into a log. Do so if you wish, but spooning it into a container works just as well.
Now what does blue cheese butter do for a New York strip steak? Ultimate steak nirvana.
For more steak nirvana, check out the Grilling Guide.
For the blue cheese butter:
1/2 cup (1 stick) unsalted butter, at room temperature
4 oz. crumbled blue cheese, preferably Maytag or Point Reyes
1/4 tsp. granulated garlic
1/4 tsp. freshly ground black pepper, or more to taste
For the steaks:
4 8- to 10-oz. New York strip steaks, 1 to 1-1/2 inches thick
Freshly ground black pepper
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.
Serve with Glazed Fingerling Potato Salad with Pancetta and Warm Mustard Vinaigrette.
Photo: Sarah Breckenridge
The first time I ever had Blue cheese on a steak was in a steak house in Massena,N.Y. Since then I have added it on occasion to my steaks. However in a butter is a brilliant idea as it becomes a little less strong depending on one's taste for blue cheese. I used a Gorgonzola as we love the pungent taste of Blue cheese and it is a bit stronger then most other Blue cheese's. Excellent recipe,simple and adds another level to steak. I use it even on my London broils,any steak will do!
Can't believe this hasn't been rated before-this is wonderful, and easy-peasy! This makes a lot of blue cheese butter, but the butter keeps a long time. Try some on a baked potato.