Black Pepper-Crusted Bone-In NY Strip with Smoked Bleu Cheese Butter
2 Double R Ranch USDA Prime Bone-In New York Strips Buy Now
2 teaspoons kosher salt
2 tablespoons cracked black pepper (see tip)
1 tablespoon vegetable oil
Tip: Cracking Peppercorns
black pepper corns
2 ounces smoked bleu cheese, room temperature
4 tablespoons unsalted butter, softened
1/2 teaspoon smoked paprika
1/2 teaspoon minced garlic
Pat steaks dry with paper towels. Season each with 1 teaspoon salt on both sides. Allow to rest at room temperature for at least 30 minutes and up to 1 1/2 hours.
Heat oil in a large cast iron skillet over high heat. Pat steaks dry again and season each with 1 tablespoon pepper, pressing the pepper into the steak to help it adhere. Add to hot skillet, and cook, turning frequently until internal temperature has reached 110°F (43°C) for rare or 130°F (54°C) for medium about 8 to 12 minutes.
Remove the bone-in new york strip steak from pan and to rest for 5 minutes. Slice while still warm. Divide among serving plates, top with the blue cheese butter and serve.
Cracking whole peppercorns yourself is easy. Just place peppercorns on a cutting board and either rock bottom edge of a heavy-bottomed skillet or roll a rolling pin over the peppercorns until they crack.
Smoked bleu cheeses (like Rogue Creamery’s Smoky Blue) is finding its way into cheese cases in general grocery stores, as well as specialty cheese shops all over the country. If you can’t find smoked blue cheese, feel free to use regular blue cheese. Keeping the ingredients at room temperature will make them easy to blend together. Make sure the flavored butter is at room temperature when you’re ready to serve. This will ensure it melts easily over the warm steak.
In a small bowl, combine the blue cheese, butter, smoked paprika and garlic. Let stand at room temperature for at least 30 minutes and up to 1 1/2 hours. (To make ahead: Keep covered and chilled for up to 2 days. Let sit at room temperature for 1 hour before serving.)