Finally. Yes, finally we are back to a few good months of weather in Wisconsin. Let’s face it, this past winter was brutally long, and finally everything is blooming. The smell of late spring and summer is here, and well, it’s just plain awesome. It’s funny how something so simple that mother nature provides makes us all cheer up a bit. With that said, it is also that time of year where grilling becomes part of the everyday ritual. Whether it is lunch during the weekend, or by default the dinner cooking method during the work week, my little grill is getting it’s workout week, especially during this long holiday weekend.
As I got the ‘house’ ready for the long weekend, meaning, cut the grass, plant the vegetable garden, etc, I was really hungry and I knew I was going to want to fill up on a good meal. So with that said, about 80% through my cutting of the grass, I lit some coals in my charcoal chimney starter, and took a small break to season a New York strip, generously with salt on both sides, and cracked black pepper on the other. Then I thought, after having a recent conversation with a friend regarding morel mushrooms, that I would throw together a bit of blue cheese butter. Yes, blue cheese, and butter are amazing with steak if you have never had it, now then, please try.
After I cut the grass, the coals were finally heated, and so I placed the grate onto the grill, cleaned it, heated it, and got pretty darn excited for lunch. Steak for lunch? Hell yes. It wasn’t that I was so excited as the steak, as it was for the blue cheese butter. Trust me.
Let’s get started.
- 1 New York Strip, to your liking
- 2 tsp kosher salt
- 1 tsp cracked black pepper
- 1 1/2 tbsp softened, unsalted butter
- 2 tbsp blue cheese crumbles
- 1 tsp chopped chives
That’s it. And TRUST me, the combination is out of this world.
Start by seasoning both sides of your steak with salt. Pat it into the steak. Season one side with the cracked black pepper. Let this sit on the counter, at room temperature for about 30 minutes. During this time, heat you grill. I always prefer charcoal, but do what you want on this step.
Take the butter and add it to a small bowl. Add the blue cheese, and chives. Mix well and set inside the refrigerator to cool.
Once the grill is preheated, clean your grates, then take the steak, and place onto direct heat, cracked pepper side down. Sear the steak for about 4 minutes.
Turn, and cook until your desired tenderness. I go medium, to medium-rare nowadays.
Remove from the grill, and place onto your serving dish. Top with the blue cheese butter, and gently spread onto the top before slicing into it.
Yes, this is what I had for lunch, and after 3 hours of working outdoors, it was well deserved.
The result is a perfect flavor combination. My brother-n-law turned me onto the blue cheese and steak combination years ago, and to this day, it’s one of my favorites. As much as I love cooked mushrooms with my steak, this one tops it. The grilled New York Strip with blue cheese butter has this creaminess, along with that great kick from the blue cheese that will just blow your mind. Trust me, it’s a good one. Hope you enjoy!