NY Strip Steak with Blue Cheese Butter

A sizzle fills the air as the rich aroma of searing beef fills your kitchen. This NY Strip Steak with Blue Cheese Butter is the perfect indulgence for any occasion, and it takes just 30 minutes to prepare. The secret to its mouthwatering success lies in the luscious blue cheese butter that melts into a savory sauce.

This recipe is perfect for steak lovers looking to impress at dinner parties or make an unforgettable midweek meal. You can prepare the blue cheese butter a day ahead, ensuring a seamless cooking experience when it’s time to eat.

Why You’ll Love This Recipe

• The blue cheese butter adds a creamy, tangy flavor that elevates the steak.
• Cooking in a cast iron skillet gives the meat a perfect sear and crust.
• This dish is ready in just 30 minutes, making it a quick yet decadent choice.
• The resting period ensures juicy steaks with every bite.

What You’ll Need

Gather the following ingredients to create this mouthwatering dish.

For the Steaks

• 2 NY strip steaks, about 10 oz / 280g each, 1-inch thick
• 1 tablespoon olive oil (or high smoke point oil like avocado or grapeseed)

For the Blue Cheese Butter

• ½ cup (115g) salted butter, softened
• ¼ cup (50g) blue cheese, crumbled (e.g., Roquefort or Gorgonzola)
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, finely chopped (optional)
• Freshly cracked black pepper, to taste

Roquefort and Gorgonzola are great choices for blue cheese.

Substitutions & Swaps

• Use unsalted butter for a lighter flavor.
• Swap blue cheese for feta for a milder option.
• Avocado oil can be used in place of olive oil.
• Omit parsley for a simpler butter.

How to Make It

Create this delicious dish with these straightforward steps.

Prep the blue cheese butter

In a small bowl, combine softened butter, crumbled blue cheese, minced garlic, chopped parsley, and black pepper. Mix until evenly combined but slightly chunky. Form into a log with plastic wrap and refrigerate until firm. Can be made a day ahead.

Bring steaks to room temperature

Set the steaks out to come to room temperature about 15 minutes before cooking. Pat dry both sides with paper towels for optimal searing.

Season the steaks

Generously season both sides of the steaks with salt and freshly cracked black pepper for enhanced flavor.

Heat the skillet

Heat a cast iron skillet over medium-high heat and add olive oil. Heat until the oil shimmers but does not smoke to ensure a proper sear.

Sear the steaks

Sear the steaks for about 4 minutes per side for medium-rare, adjusting time for thickness. Look for a deep brown crust and ease of release from the pan for the best results.

Check doneness

Check doneness with a meat thermometer (130°F / 54°C for medium-rare, 140°F / 60°C for medium) or by pressing the steak for springiness to your desired doneness.

Rest the steaks

Remove the steaks from the skillet and rest on a warm plate, tented loosely with foil, for 5–7 minutes to retain juices.

Serve with blue cheese butter

Slice the blue cheese butter into rounds and place on each steak just before serving to melt and create a luscious sauce.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the butter changes texture upon freezing.
Reheat: Use a skillet on low heat for 3-5 minutes.

Tips for Best Results

• Letting the steak come to room temperature will ensure even cooking.
• Don’t overcrowd the skillet; cook steaks one at a time if needed.
• Use a cast iron skillet for the best sear and heat retention.
• Allow the steak to rest to lock in its juices for a satisfying bite.

Serving Suggestions

• Pair with roasted vegetables for a hearty meal.
• Serve alongside a fresh garden salad for a lighter option.
• Complement with a rich red wine to enhance the flavors.