Comments on: New York Strip Steaks with Blue Cheese Butter Crust http://makeawhisk.com/2009/02/new-york-strip-steaks-with-blue-cheese-butter-crust/?utm_source=rss&utm_medium=rss&utm_campaign=new-york-strip-steaks-with-blue-cheese-butter-crust A rambling sort of blog with recipes, reviews, and food news. Thu, 19 Apr 2012 13:47:11 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Make a Whisk is One Year Old! | Make a Whisk http://makeawhisk.com/2009/02/new-york-strip-steaks-with-blue-cheese-butter-crust/comment-page-1/#comment-6342 Make a Whisk is One Year Old! | Make a Whisk Tue, 22 Dec 2009 16:47:12 +0000 http://makeawhisk.com/?p=419#comment-6342 [...] 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. [...] [...] 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. [...]

]]> By: French Bistro Steaks with Provencal Butter | Make a Whisk http://makeawhisk.com/2009/02/new-york-strip-steaks-with-blue-cheese-butter-crust/comment-page-1/#comment-2856 French Bistro Steaks with Provencal Butter | Make a Whisk Tue, 09 Jun 2009 03:37:06 +0000 http://makeawhisk.com/?p=419#comment-2856 [...] 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. [...] [...] 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. [...]

]]> By: Teri http://makeawhisk.com/2009/02/new-york-strip-steaks-with-blue-cheese-butter-crust/comment-page-1/#comment-1601 Teri Wed, 29 Apr 2009 01:20:07 +0000 http://makeawhisk.com/?p=419#comment-1601 @KP I'm glad you enjoyed it. I thought the broiler would do it! @KP

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

]]> By: KP http://makeawhisk.com/2009/02/new-york-strip-steaks-with-blue-cheese-butter-crust/comment-page-1/#comment-1599 KP Wed, 29 Apr 2009 00:45:22 +0000 http://makeawhisk.com/?p=419#comment-1599 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. 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.

]]> By: Test Subject #2 http://makeawhisk.com/2009/02/new-york-strip-steaks-with-blue-cheese-butter-crust/comment-page-1/#comment-338 Test Subject #2 Mon, 23 Feb 2009 18:06:40 +0000 http://makeawhisk.com/?p=419#comment-338 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. 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.

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