New York Strip with Blue Cheese Butter
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.
Ingredients for New York Steak & Blue Cheese Butter (for 2)
- 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
Making New York Strip with Blue Cheese Butter
- While I do this recipe on the stove top, it is easily transferred to the grill
- In a bowl, mix the butter, cheese and parsley together; it will be easier if they are at room temperature
- Pre-heat oven to 450 degrees
- Bring the steaks up to room temperature; season with salt and pepper
- Heat a frying pan (preferably a heavy bottom one) until it starts lightly smoking
- Lay the New York Strips down and sear on one side for 3 – 5 minutes (depending on thickness and the desired doneness)
- Once crusty on one side, turn the steaks over and cook for 1 – 2 minutes
- Slather the blue cheese butter onto both steaks, and transfer them to the oven for another 2 – 4 minutes until they are at the desired temperature
- Remove the steaks from the oven and let them rest for about 5 minutes
Serve ‘em and enjoy. I love green vegetables with the New York Strips. I think the fresh grassy taste or asparagus, brussel sprouts, green beans, etc...is a great contrast to the pungent and rich steak and blue cheese. Hope you enjoy it, and leave me a comment to let me know how it goes.