Blue cheese is one of those ingredients which people usually dislike, because of its stout aroma and strong flavour. However, it appears that steakhouses are starting to recognise it as a must-have ingredient, for not only does it look good, it also adds flavour to most types of meat.
This recipe teaches you how to prepare compound butters to add to your steak. If you are not fond of cheese, you may replace this ingredient with thyme, rosemary or other herbs and spices.
Blue Cheese Butter:
Half a cup of butter (preferably unsalted), at room temperature
Four ounces of crumbled blue cheese (preferably Point Reyes or Maytag)
1/4 tea-spoon of garlic powder or granulated garlic
1/4 tea-spoon (or even more, depending on your preference) of freshly ground black pepper
8 oz New York strip steaks, 1,5” thick
Black pepper (freshly ground, obviously)
Extra Virgin Olive oil Kosher salt Let’s start with the butter.
Blend the blue cheese, pepper, garlic and butter together in a bowl using a fork or a hand mixer. Put the butter in a container and keep it in the fridge until you need it. You can make the butter up to 4 or even 5 days in advance, as long as you freeze it so it doesn’t go off. Place the steaks on a surface and let them rest for about 30 minutes before starting grilling, so they adjust to room temperature. Brush some extra virgin olive oil over both sides of each steak, add salt and freshly ground pepper. Never forget to oil (some people use butter) the grill racks before placing the steaks on them. Preheat your grill keeping the lid closed for 15 minutes.
Time to grill! Place those steaks on the hot grill, put the lid back on place and leave them cooking for 5 minutes per side. If your steaks are 1 inch thick, then you might check if they are ready after 3 or 4 minutes max, as they will cook more quickly. Place the steaks on the grill, close the lid, and cook for 4 to 5 minutes per side for medium-rare. Remove the steaks from the grill and place them on a plate where they will rest for a few minutes.
Depending on your preference, smear one or two tablespoons of the butter you have previously made over each steak.