New York Strip Steaks with Blue Cheese Butter Crust

We don’t make steaks very often around here, though I’m not entirely sure why. I don’t think it’s the cost, because we’re happy to spend too much money for a fancy cheese or a quality wine. I don’t mind though, because when we do make steak, it’s usually a treat, and this Valentine’s Day was no exception. The meal we threw together was pretty spectacular, actually. I teased you with it in my Valentine’s Day post…here’s our recipe for fabulous New York Strip Steaks with a Blue Cheese Butter Crust.

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New York Strip Steaks with a Blue Cheese Butter Crust
Adapted from Alton Brown’s recipe for Pan Seared Steaks

For the crumb topping:

  • 3 tablespoons salted butter
  • 2 ounces blue cheese (Something good quality and creamy, like a maytag or gorgonzola–not the dry crumbles sold for salad)
  • 1 clove garlic, minced
  • freshly cracked black pepper
  • 1/2 cup panko Japanese style bread crumbs

For the steaks:

  • 4 new york strip steaks, 1 1/2-inch thick
  • Canola oil to coat
  • Kosher salt and ground black pepper

Directions

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

To prepare the crumb topping, combine butter, garlic, and blue cheese in a small microwave safe bowl and microwave on high at 15 second intervals until the cheese and butter are melted completely. Season with fresh cracked black pepper to taste. Stir in bread crumbs and set aside.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak, top with bread crumbs and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes before serving.

Note: This tasted amazing, though the bread crumbs didn’t get as crispy as I would have liked. The flavor was spot-on, though, and elevated a good steak to something great. Next time, we plan to incorporate a minute under the broiler to crisp up the topping a little bit. Otherwise, I wouldn’t do anything differently.

As an added bit of cuteness, David and I went to Wildfire the night we got engaged, and this steak was a surprisingly good recreation of the filet medallions with blue cheese crust that I had for dinner that night. A nice touch for Valentine’s dinner, I think.


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5 Responses to “New York Strip Steaks with Blue Cheese Butter Crust”

  1. Test Subject #2

    Normally I prefer just a plain, well-cooked steak, because they’re so damn delicious on their own, however these steaks were spectacular. The crust did not detract from the steak at all, and made them even more special than just a plain ol’ steak.

  2. KP

    I just tried your recipe and it was delicious! I changed the oven setting to broiler for the last minute and that did the trick in browning and crisping the blue cheese crust.

  3. Teri

    @KP

    I’m glad you enjoyed it. I thought the broiler would do it!

  4. French Bistro Steaks with Provencal Butter | Make a Whisk

    […] When it came time, though, I ended up skipping the whole steak part. We had some good quality New York Strip steaks on hand, so I didn’t feel justified going out and buying the hanger steaks that the original recipe calls for. Plus, we don’t have a grill at our apartment (yet, anyway). So basically, I borrowed Ina Garten’s recipe for Provencal Butter to melt over the steaks, and stuck with our usual method for cooking steaks: Alton Brown’s, shown in this post. […]

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    […] Day meal, I recreated the dinner that David and I had a Wildfire the night we got engaged. New York Strip Steaks with a Blue Cheese Butter Crust. […]

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