Well-Done Steak with Blue Cheese Compound Butter
This recipe focuses on crafting a rich blue cheese compound butter to complement perfectly seared New York strip steaks. The steaks are seasoned heavily, cooked to a well-done finish in a hot skillet, and then rested before being served with a luscious dollop of the prepared compound butter.
Equipment
- 1 Mixing Bowl For preparing the compound butter.
- 1 Plastic Wrap To form and chill the compound butter.
- 1 Large Cast Iron Skillet Or other heavy-bottomed pan for searing steaks.
- 1 Tongs For safely handling and flipping steaks.
- 1 Meat Thermometer Essential for accurately checking steak doneness.
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 room temperature butter with crumbled blue cheese, a pinch of kosher salt, and freshly ground black pepper.
- Transfer the butter mixture onto plastic wrap, form it into a log, and refrigerate for at least 30 minutes to firm up.
- Remove steaks from the refrigerator at least 30 minutes before cooking; pat them thoroughly dry with paper towels.
- Season both sides of the steaks generously with kosher salt and freshly ground black pepper.
- Heat vegetable oil in a large cast-iron skillet over high heat until it shimmers and just begins to smoke.
- Carefully place steaks in the hot skillet (do not overcrowd). Sear for 4-5 minutes per side to develop a deep, dark crust.
- Reduce heat to medium and continue cooking, flipping occasionally, until an internal temperature of 160-165°F (71-74°C) is reached for well-done.
- Remove steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let rest for 5-10 minutes.
- Slice the chilled blue cheese compound butter into medallions.
- Serve the rested steaks immediately, topped with a generous slice of the compound butter.
Notes
1. Ensure unsalted butter is at true room temperature for the compound butter; this allows for smooth, even incorporation of the blue cheese. Chill thoroughly for easier slicing.
2. Although 'well-done' is specified, avoid drying out the steak. Aim for an internal temperature of 160-165°F (71-74°C) as it will continue to cook slightly while resting.
3. A screaming hot skillet is crucial for achieving a beautiful, flavorful crust. Don't overcrowd the pan, which can lower the temperature and steam the meat instead of searing.
4. Always rest the steaks for 5-10 minutes after cooking. This redistributes the juices, ensuring a more tender and moist result.
2. Although 'well-done' is specified, avoid drying out the steak. Aim for an internal temperature of 160-165°F (71-74°C) as it will continue to cook slightly while resting.
3. A screaming hot skillet is crucial for achieving a beautiful, flavorful crust. Don't overcrowd the pan, which can lower the temperature and steam the meat instead of searing.
4. Always rest the steaks for 5-10 minutes after cooking. This redistributes the juices, ensuring a more tender and moist result.