Best 2 New York Strip Steaks With Blue Cheese Butter Recipes

Indulge in a tantalizing culinary experience with our New York strip steaks, expertly grilled to perfection and complemented by a luscious blue cheese butter that elevates the flavors to new heights. This delectable dish is a symphony of textures and tastes that will satisfy even the most discerning palate. Accompanying the main course are three additional recipes that will complete your meal: a vibrant arugula salad with a tangy lemon vinaigrette, a medley of roasted vegetables that burst with natural sweetness, and a classic béarnaise sauce that adds a touch of richness and elegance. Prepare to embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

WELL-DONE STEAK WITH BLUE CHEESE COMPOUND BUTTER

Well-Done Steak with Blue Cheese Compound Butter image

Provided by Trisha Yearwood

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature, plus 2 tablespoons
6 ounces blue cheese
Kosher salt and freshly ground black pepper
4 New York strip steaks, 14 to 16 ounces each
1 tablespoon vegetable oil

Steps:

Combine the 1 cup butter, blue cheese, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a food processor. Process until well blended and smooth. Transfer to a sheet of plastic wrap and roll into a cylinder. Wrap tightly and place in the freezer to chill.
Remove the steaks from the refrigerator and let them come to room temp for 30 to 45 minutes. Meanwhile, preheat the oven to 450 degrees F.
Sprinkle the steaks with salt. Heat a cast-iron grill pan over high heat until starting to smoke, then add a small amount of oil to the pan. Place the steaks in the pan and cook for 4 minutes. Flip and cook for another 4 minutes. Turn off the oven and transfer the pan to the oven for 8 minutes, or until the steaks reach an internal temperature of 155 degrees F.
Place 1/2 tablespoon of the remaining butter on each steak and allow the steaks to rest for 5 minutes before serving; the internal temperature will climb another 5 degrees.
Serve the steaks topped with blue cheese compound butter.

GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE

Grilled Bone-In Rib-Eye Steaks With Blue Cheese image

The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. But there are times when you want an extra shot of flavor. Some good crumbled blue cheese sprinkled on the hot steak so it melts over the top does just that, especially when you spike it with hot sauce and butter. I like to use a combination of direct and indirect heat when grilling a bone-in piece of meat; it allows a crust to form but not burn while keeping the meat juicy inside. But you know your grill best, so let your instinct guide you as to where to move the steaks and when you think they are done. And if blue cheese isn't your thing, follow the grilling directions here but leave your meat bare except for the salt and pepper. If you start with good meat, you will never go wrong.

Provided by Melissa Clark

Categories dinner, steaks and chops, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 (1 1/2-inch-thick) bone-in rib-eye steaks, about 1 1/4 pounds each
2 teaspoons coarse kosher salt
Black pepper, as needed
Extra-virgin olive oil, as needed
2 ounces creamy blue cheese, such as Jasper Hill Bayley Hazen Blue
1 tablespoon unsalted butter
2 teaspoons finely chopped chives
Hot sauce, as needed

Steps:

Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.

Tips:

Choose the right steak: Look for a New York strip steak that is at least 1 inch thick and has good marbling.
Season the steak liberally: Season the steak with salt, pepper, and any other desired spices before cooking.
Cook the steak over high heat: Sear the steak over high heat to create a nice crust, then reduce the heat and continue cooking until the steak reaches your desired doneness.
Let the steak rest before serving: Let the steak rest for a few minutes before serving to allow the juices to redistribute.
Serve the steak with your favorite sides: Serve the steak with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

New York strip steaks are a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you are grilling, pan-frying, or broiling your steak, be sure to follow these tips to ensure a perfectly cooked steak every time. Serve your steak with your favorite sides and enjoy a delicious and satisfying meal.