Tuesday, March 10, 2009

New York Strip with Gorgonzola Butter

Save yourself about $40 and give yourself a steakhouse-quality dinner at home...


2 NY Strip Steaks (or any cut you prefer)
freshly ground black pepper

1 TBS butter, room temperature
2 ounces gorgonzola cheese, room temperature
3 grinds freshly ground black pepper

For the gorgonzola butter -- mash cheese, pepper and butter together until well blended. Cover and refrigerate.

Generously coat both sides of steaks with liberal amounts of black pepper and salt. Grill or pan-fry (I sauteed mine in olive oil and butter, since there was a blizzard outside... ) steaks to preferred doneness. Place a heaping tablespoon or so of gorgonzola butter on the top of each steak. I served mine with a crisp green salad and homemade bread. The sharpness of the cheese and pepper marry so beautifully with the richness of the butter and the meat itself.


Cari said...

Yep, this is one of Nathan and my favorite meals. I like to saute mushrooms in butter, then add the blue cheese when I remove them from the heat so it gets all melt-y, then top the steak with it. I've also recently come to love the old steakhouse side of creamed spinach. Done right with heavy cream and freshly grated nutmeg, it's awesome!

Jen said...

Cari, I may have to try your version sometime... I'm not a mushroom fan *collective gasp* but (my) Nathan loves them.

Jen said...

I am making this tonight. I have been thinking about it ever since you posted this. I even dreamed about it. That's ..... kinda sad.