Dry Rubbed NY Strip Steak, Blue Cheese Butter, Homemade Steak Sauce
I’ve been going meat and cheese CRAZY lately. I mean with all the Charcutepalooza projects and the trip to Kenny’s dairy farm, I cannot get enough. Usually when I plan a dish, I start with the main ingredient, mostly a protein, and create other components around it. This time, it was the opposite. I was at the Nashville Farmer’s Market talking to our resident cheese guru, Kathleen of The Bloomy Rind. She allowed me to taste a couple of blue cheeses and when I got a taste of the Bayley Hazen Blue from Jasper Hill Farm in Vermont, I knew I had to showcase this cheese somehow. After a little more time poking around the market, I got a beautiful grass fed strip steak from Walnut Hills Farm (the place I also got my brisket for corned beef from!) and headed home.
Doug’s beef is fairly lean, since it’s grass fed and as such, it needs a flavor boost because it doesn’t have much fat. With a flavorful dry rub, blue cheese butter, and an easy to make homemade steak sauce, this is just about one of the best dishes you can have. Serve it with some crispy roasted potatoes or spinach, and you have one helluva meal.
And if you missed my post and how to cook the perfect steak, here’s the link!
Dry Rubbed NY Strip Steak, Blue Cheese Butter, Homemade Steak Sauce (serves 4)
(Recipe for dry rub, steak sauce from Bobby Flay’s Mesa Grill Cookbook, blue cheese butter courtesy of Vivek Surti)
For the dry rub:
2 T ancho chile powder
1 T spanish paprika
1 T ground coriander
1 T dry mustard
1.5 tsp dried oregano
1.5 tsp ground cumin
1.5 tsp chile de arbol
Combine all the ingredients in a bowl.
For the Steak Sauce:
1 cup ketchup
1/2 c prepared horseradish
3 T honey
2 T dijon mustard
2 T pure maple syrup
2 tsp worchestershire sauce
2 T ancho chile powder
salt and pepper
Mix all the ingredients together and season with salt and pepper. Let sit in the fridge for at least an hour to allow all the flavors to marry.
For the Blue Cheese-Chive Butter:
1 stick of unsalted butter, at room temperature
1/4 cup of crumbled blue cheese
1 cloves of garlic, minced
2 tablespoons of freshly minced chives
juice of 1/2 lemon
kosher salt and freshly ground pepper
Put the butter, blue cheese, garlic, and chives in a food processor and mix until everything is well combined and the texture is smooth. Add the lemon juice and season to taste with salt and pepper.
For the assembly:
Blue Cheese-Chive Butter
4 NY strip steaks (about 12 oz each)
Season the steaks on both sides with salt and pepper and then put some dry rub completely on one side. Cook the steaks in a pan until medium rare, according to the how to cook a steak primer posted above. Once the steak is cooked, allow it to rest.
On the plate, shmear some steak sauce on the bottom. Put some sliced steak on top, and garnish with the blue cheese butter and some more fresh chives if you have it.