Grilled New York strip steak with bleu cheese butter

  • Chef Judi Gallagher
  • 0

For blue cheese herb butter:

2 sticks unsalted butter at room temperature

1 cup blue cheese crumbles

1/4 cup fresh thyme

1/4 cup fresh rosemary

1/4 cup fresh basil

1/4 cup fresh tarragon

1Tbsp Worcestershire sauce

1Tbsp honey

1 1/2 Tbsp Montreal steak seasoning

2tsp hot sauce

2tsp Dijon mustard

For steak :

2 New York strip steaks

Olive oil

Salt and pepper

Preheat oven to broil. In a food processor combine all ingredients for the herb butter except the blue cheese crumbles. Pulse the mixture for 3 minutes, making sure to scrape the sides halfway through.  Fold in blue cheese crumbles, roll into logs with parchment paper and set in the refrigerator to cool.

Season steaks generously with salt and pepper. Heat a large sauté pan over high heat and add two Tbsp of olive oil. Sear the steaks on both sides until a crust forms and place in the broiler to finish cooking to desired temperature. During the last 2-3 minutes of cooking place a thick slice of the blue cheese herb butter on top of the steak and allow to melt under the broiler. Allow steaks to rest at least 5 minutes before serving.