- 1/4 cup Buttersoftened at room temperature for 30 minutes
- 1 tsp Smoked paprika
- 1 Tbsp chopped fresh Chives
- 1 minced Shallots
- 1 minced Garlic cloves
- Black pepper
- 1 lb steak of New York Strip
- 2 Tbsp crumbled Blue cheeseNormal paprika has practically little flavor, but Spanish-style smoked paprika is a powerful spice that goes great with steaks, chops, and chicken breasts
Blue cheese’s strong flavor and fragrance have long been a steakhouse salad dressing staple. However, in recent years, blue cheese has shifted from the iceberg to red meat. This one provides the foundation for producing compound butter, which are just butter mixed with flavoring ingredients to provide another depth to your cuisine. If you don’t like blue cheese, you may omit it entirely or substitute rosemary, thyme, or a stronger cheese. Some compound butter recipes need you to shape it into a log. If you like, you can spoon it into a container, but spooning it into a container works just as well.
What good is blue cheese butter on a New York strip steak? Nirvana for steak lovers.
by Mike @ flickr
In a mixing dish, combine the butter, blue cheese, chives, shallot, garlic, and pepper.
Spoon the batter into the center of a long sheet of plastic wrap, fold it over the butter, and twist the ends together to form a log approximately an inch in diameter.
Place in the fridge to harden up. Remove the butter and cut it into four thick coins before frying.
Preheat a grill or grill pan on high.
Season the steaks with salt, pepper, and paprika.
Grill the steaks, flipping every two minutes, until excellent grill marks form, the steaks are hard but yielding to the touch (like a Nerf football), and an instant-read thermometer placed into the thickest portion of the steaks reads 135°F.
Allow at least 5 minutes for the steaks to rest before slicing into thick slices.
Arrange the salad on four plates and top with butter.