New York Strip Steak with Blue Cheese Butter

Recipe Date:
August 25, 2016
Cook Time:
Imperial (US)
  • 4 ozs softened unsalted butter
  • 2 tsps Dijon mustard
  • 1 tsp brandy
  • 3 ozs blue cheese
  • Kosher salt to taste
  • 4 prime New York strip steaks 1 1/2 inches thick
  • 1/3 cup canola oil
  • Kosher salt
  • Cracked black pepper

Blue Cheese Butter:
Place the butter in a large bowl, and mash with a fork (or cream in a standing mixer). Cream the butter to
the point where it is soft enough to easily incorporate the blue cheese. Add the blue cheese, mustard and
brandy. Continue mixing the butter until the ingredients are fully incorporated. Add salt if needed. Spread
out a 12-inch square of plastic wrap across your work surface. Roll the butter into the shape of a cylinder
inside the plastic wrap, using string to tie off the ends. Chill until needed.

Remove the steaks from the refrigerator about 1 hour before cooking and allow to come to room
temperature. Lightly brush the steaks with canola oil, salt and pepper to coat each side. Place the meat on
the hottest part of the grill. If the grill flares up, move the steaks to the outside edge, returning them to the
center when the flame dies down. Ultimately, you should turn a New York strip steak only 3 times, cooking
each side twice for 3 minutes at a time, for a total cooking time of 12 minutes, to end up with a rare