Peppercorn-Crusted Strip Steaks with Seasoned Butter |
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Prep Time: 5 Minutes Cook Time: 14 Minutes |
Ready In: 19 Minutes Servings: 1 |
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The seasoned butter can be made ahead. Roll it into a log, wrap it in plastic wrap, and then store in the refrigerator for a week or the freezer for up to a month. Ingredients:
1/2 cup butter, softened |
3 tablespoons crumbled blue cheese |
1 shallot, minced |
1 tablespoon balsamic vinegar |
1/2 teaspoon kosher salt, divided |
4 (10-ounce) new york strip steaks (about 1 to 1 1/2 inches thick) |
2 tablespoons coarsely ground black pepper |
Directions:
1. Combine first 4 ingredients and 1/4 teaspoon kosher salt in a small bowl. Cover and set aside.
2. Rub steaks on both sides with remaining 1/4 teaspoon kosher salt and coarsely ground black pepper. Let stand at room temperature 30 minutes.
3. Grill steaks, covered, over medium-high heat (350° to 400°) for 7 minutes on each side or until desired degree of doneness. Top each steak with a dollop of seasoned butter.
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