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Strip Steaks with Blue Cheese Butter

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Ingredients

Adjust Servings:
1/4 cup Butter softened at room temperature for 30 minutes
1 tsp Smoked paprika
1 Tbsp chopped fresh Chives
1 minced Shallots
1 minced Garlic cloves
Black pepper
Salt
1 lb steak of New York Strip
2 Tbsp crumbled Blue cheese Normal paprika has practically little flavor, but Spanish-style smoked paprika is a powerful spice that goes great with steaks, chops, and chicken breasts

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Strip Steaks with Blue Cheese Butter

Cuisine:

    There's a reason why beef and blue cheese are so popular on menus: Blue cheese's subtle funk echoes and enhances the beefiness of a superb steak, resulting in something far more than the sum of the two parts. If you don't have time to make and chill the butter, simply combine the ingredients in a bowl and serve each plate with a scoop gently melting on top of the meat.

    • 40 - 50 minutes
    • Serves 4
    • Medium

    Ingredients

    Directions

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    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.

    Featured image:
    Strip Steaks
    by Mike @ flickr

    Steps

    1
    Done

    In a mixing dish, combine the butter, blue cheese, chives, shallot, garlic, and pepper.

    2
    Done

    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.

    3
    Done

    Place in the fridge to harden up. Remove the butter and cut it into four thick coins before frying.

    4
    Done

    Preheat a grill or grill pan on high.

    5
    Done

    Season the steaks with salt, pepper, and paprika.

    6
    Done

    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.

    7
    Done

    Allow at least 5 minutes for the steaks to rest before slicing into thick slices.

    8
    Done

    Arrange the salad on four plates and top with butter.

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