Wednesday, July 24, 2013

Steak with Blue Cheese Butter

My son requested steak tonight, so I obliged him. To make it a "new" recipe, I looked for a compound butter to top it with. I found this blue cheese butter from Bobby Flay. It was nice. I loved that it gave you the flavor of blue cheese but it wasn't overwhelmingly blue. Since the recipe this week is so quick, I thought I would share my steak cooking technique. I achieve consistent results and as my husband once said, his manhood felt a little threatened that I was better at steak cooking than him. (lol)  It is surprisingly simple to do.  It isn't anything secret, it is just a collection of things I have read concerning steak cookery.  We like our steak medium rare, and that takes 4 minutes a side for this size steak.  I would lose a minute a side for rare and add a minute for medium.  Ideally, a thicker steak would get more caramelizing on the out side, but I haven't found any already cut that thick at Publix, but that would require me to trial and error find out just how much longer the thicker steaks take too:)


So how I cook steaks.  I start with NY Strip Steaks about an inch thick.

exactly 1" this time

Put on a wire rack over a sheetpan and sprinkle both sides liberally with kosher salt



Preheat oven to 500° for at least a half an hour leave the steak out of the refrigerator for 45 minutes to an hour 
Turn the broiler to high  (prop open the door slightly to keep broiler on. I use a wooden utensil because they don't get too hot. You could make a prop out of foil too)

Broil on high four minutes each side (flipping only once)
After the first 4 minute, what each side looks like
after the second 4 minutes
Then let rest at least 10 minutes on a cutting board before slicing against the grain



Blue Cheese Butter

1 stick unsalted butter, slightly softened
1/4 cup crumbled blue cheese
2 teaspoons finely chopped fresh thyme
Salt and freshly cracked black pepper
 

Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.

 






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