Well-Done Steak with Blue Cheese Compound Butter
This recipe focuses on preparing well-done New York strip steaks, enhanced by a rich and tangy blue cheese compound butter. The butter, made with softened butter and crumbled blue cheese, is chilled and then served atop hot, perfectly seared steaks, adding a decadent finish to a classic dish.
Equipment
- 1 Mixing Bowl For preparing the compound butter.
- 1 Spatula or Fork To combine butter and blue cheese.
- 1 Plastic Wrap or Parchment Paper For shaping and chilling the compound butter.
- 1 Heavy-Bottomed Skillet or Cast Iron Pan Essential for achieving a good sear on the steaks.
- 1 Tongs For safely handling and flipping the steaks.
Ingredients
Main
- 1 cup 2 sticks unsalted butter, at room temperature, plus 2 tablespoons
- 6 ounces blue cheese
- Kosher salt and freshly ground black pepper
- 4 New York strip steaks 14 to 16 ounces each
- 1 tablespoon vegetable oil
Instructions
- In a small mixing bowl, combine the 1 cup (2 sticks) of room temperature unsalted butter with the crumbled blue cheese, a pinch of kosher salt, and freshly ground black pepper.
- Using a spatula or fork, mash and mix until the blue cheese is evenly distributed throughout the butter.
- Transfer the compound butter mixture onto a sheet of plastic wrap or parchment paper, shape it into a log, and refrigerate for at least 30 minutes to firm up.
- Remove the New York strip steaks from the refrigerator about 20-30 minutes before cooking to allow them to come closer to room temperature.
- Pat the steaks very dry with paper towels, then season generously on all sides with kosher salt and freshly ground black pepper.
- Heat a large, heavy-bottomed skillet (preferably cast iron) over high heat until smoking, then add the 1 tablespoon of vegetable oil and the remaining 2 tablespoons of unsalted butter.
- Carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan. Sear for 4-6 minutes per side, then reduce heat to medium-low and continue cooking, flipping occasionally, until they reach desired well-done doneness (internal temperature around 160-165°F/71-74°C).
- Once cooked, transfer the steaks to a cutting board.
- Loosely tent the steaks with foil and allow them to rest for at least 5-10 minutes; this is crucial for juicy results.
- Slice the chilled blue cheese compound butter into rounds and place a slice or two on top of each hot, rested steak just before serving, allowing it to melt into the meat.
Notes
For the compound butter, ensure the butter is at true room temperature for easy incorporation of the blue cheese. A good quality, pungent blue cheese will elevate the flavor. Always pat your steaks thoroughly dry before searing; moisture on the surface will steam rather than sear, preventing a proper crust. Get your pan smoking hot before adding the oil and then the steaks. While the recipe specifies 'well-done,' achieving this without drying out the steak requires attention—aim for an internal temperature of 160-165°F (71-74°C) for true well-done, and always rest the steaks generously to retain their juiciness, allowing the blue cheese butter to melt enticingly over them.