New York Strip Steak with Blue Cheese Butte
A New York steakhouse classic, two thick-cut strip steaks seared in cast iron and finished with melting discs of blue cheese and chive butter.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix softened butter, crumbled blue cheese, chives, and black pepper until combined. Roll into a log in cling film and refrigerate at least 10 minutes. Pat steaks dry with kitchen paper and season both sides generously with coarse salt and pepper.
Sear
Heat cast iron skillet over high heat 2 minutes until smoking. Add oil and place steaks with space between them. Sear 3 minutes without moving until deep mahogany crust forms on first side.
Sear 2
Flip steaks and sear 2–3 minutes for medium-rare or 3–4 minutes for medium until cooked through. Transfer steaks to a warm board and rest 4 minutes.
Finish
Slice blue cheese butter into two 1.5cm discs and place one on top of each resting steak. Allow butter to melt over steaks for 1 minute.
Plate
Transfer steaks to serving plates with melted blue cheese butter distributed over top. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.