Blue cheese has always been a salad stable, but now it’s moved from the iceberg to the red meat. These New York Strips with Blue Cheese Butter is what fine cooking is all about!
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Tender New York Strips with Blue Cheese Butter
Butter adds a nice sear to your New York strips, but this blue cheese butter really amps up the flavor! The sauce is really easy to make, requires no cooking, and only has a few ingredients. However, it adds a salty tang with a creamy, juicy texture that everyone loves when it comes to steak.
There’s nothing worse than a dry, tough, flavorless steak. With this tender New York strips with blue cheese butter recipe, you’ll never have to worry about your steak lacking in flavor or being tough. It’s tender, juicy, and packed with so much flavor!
How To Make New York Strips with Blue Cheese Butter
The blue cheese butter in this recipe is the secret, but you’ll also need some other spices and ingredients. Here’s what you’ll need:
- New York Strip Steaks- For the juiciest steaks, you’ll want the steaks to be about 1-½ inches thick, so I recommend having the butcher cut them rather than buying a pre-cut package.
- Olive oil- I use extra virgin olive oil. Rubbing your steak with oil helps the spices and seasonings stick to the meat.
- Unsalted butter- Since you are using salt and pepper for this recipe, you won’t need salted butter. Slice your butter into individual tablespoons. Let it soften.
- Thyme- Fresh thyme is going to add much more flavor, but you could use 1 teaspoon of dried thyme as well.
- Shallot- Shallots resemble onions, but have a subtle sweet flavor that’s perfect for your blue cheese butter.
- Blue cheese- You’ll want to crumble your blue cheese so that it blends easily with the butter.
- Chives- Kind of like green onions, chives add another layer of flavor to the butter.
- Salt and pepper- You will need salt and pepper to season your steak as well as for the blue cheese butter sauce.
Gather up your ingredients, get out a skillet, and let’s start making the most flavorful, juiciest steak you’ve ever had.
- First, brush olive oil all over your steak. Then, season it liberally with salt and pepper. Let it sit for about 30-minutes at room temperature.
- While the steak is resting, combine the minced shallot, blue cheese, chopped chives, softened butter, sea salt, and pepper in a small bowl. Whisk well.
- Next, heat a large pan or skillet over high heat. Once it is hot, add the steak and cook for 2-minutes.
- Add some butter and fresh thyme around the steaks, and allow them to sear for an additional 4-minutes. Then, flip and sear for another 4-5 minutes.
- Remove the steaks from the pan, and place them on a wooden cutting board to rest.
- Add a scoop of blue cheese butter on top of each steak and cover the steak with aluminum foil to seal the heat for about 10-minutes.
- Serve and Enjoy!
Tips and Tricks to Perfect New York Strips and FAQs:
- I use a ratio of about 50/50 butter and blue cheese, but you can change the ratio to your preference. If you like less blue cheese flavor, use less and more butter and vice versa.
- Allow the butter to soften at room temperature for about 30-minutes before whisking it with the blue cheese and spices.
- If your blue cheese and butter are not blending well, place everything in a food processor and pulse 5 to 6 times.
- Cooking times may vary. Keep in mind the steak will continue to rise in temperature as it rests. For a medium-rare steak, the internal temperature should be 125?, and for medium it should be 130? when you remove the steak.
What temperature do I cook the steak at?
For this recipe, we are cooking the meat at a high temperature to sear the outside while keeping the juices inside. So, you’ll want to keep the heat set to high on your stove for the duration of the cooking process.
How long does this recipe take to make?
Prepping the steak and making the blue cheese butter will take you about 30-minutes. It will take you an additional 10-minutes to cook the steak and 10-minutes to melt the blue cheese butter over the steak. The entire recipe will take you about 40-minutes.
How long do you cook a 1 inch thick steak?
You will cook your steak approximately 5-6 minutes per side for a medium-rare steak. For medium, you will want to cook the steak for about 7 minutes on each side. If you want a well-done steak, continue to cook it for an additional 2-minutes on each side.
Should I marinate the steak?
With this recipe, there is no need to marinate the steak. However, marinating your steak does make it more tender. If you want a melt-in-your-mouth kind of tenderness, marinate your steak with Lawry’s Beef Marinade Mix for 15-minutes. If you use a marinade, do not add the olive oil, salt and pepper to your steak.
What To Serve With New York Strips with Blue Cheese Butter
The great thing about New York strips is that you can pair them with just about any side your heart desires. Brown Butter Bacon Baked Brussel Sprouts, Crispy Roasted Potatoes, Creamy Mashed Potatoes, and Easy Bacon Wrapped Asparagus are some of my favorite sides to serve with these steaks, but the possibilities are endless.
If you're looking for more melt in your mouth delicious steak ideas, be sure to check out some of our favorites below:
New York Strips with Blue Cheese Butter Recipe
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Nothing is better than a delicious juicy steak except New York Strips with Blue Cheese Butter that is. This will be the best steak you’ve ever had.
- 4 New York Strip Steaks - *1- 1 ½ “ thick - around 14-16 oz each
- 1 tablespoon extra virgin olive oil
- Pinch of Salt and pepper
- 4 tablespoon unsalted butter, sliced into individual tablespoons
- 3 sprigs fresh thyme
- Bleu Cheese Butter
- 1 shallot
- ½ cup crumbled blue cheese
- ½ cup softened unsalted butter
- 1 tablespoon chopped chives
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- Brush steak with olive oil and season liberally with salt and pepper. Allow Steak to come to room temp, about 30 minutes.
- Prepare blue cheese butter. Combine minced shallot, blue cheese, chopped chives, softened butter, sea salt, and pepper in a small bowl. Whisk well to combine. Alternatively, place into a food processor and pulse 5 to 6 times.
- Heat a large pan over high heat. Once hot, carefully add the steaks. After 2 minutes, place sliced butter and fresh thyme around the steaks. Sear for 4 more minutes. Flip, and sear for 4-5 minutes more. (Cooking times may vary. Keep in mind the steak will continue to rise in temp as it rests another 5-7*. For medium-rare, the temperature should be 125* at the time of removal. For medium, 130*.)
- Remove the steaks from heat and place onto a wooden cutting board to rest. Add a scoop of the Bleu cheese butter atop each steak. Cover with a large sheet of foil to seal in heat as they come to temp- let rest under the foil for 10 minutes.
- Serve with your favorite vegetables and enjoy.
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Staub Cast Iron 11-inch Traditional Skillet - Matte Black, Made in France
Staub Cast Iron 13-inch Double Handle Fry Pan - Cherry, Made in France
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Amount Per Serving Calories 718Total Fat 67gSaturated Fat 36gTrans Fat 0gUnsaturated Fat 26gCholesterol 184mgSodium 667mgCarbohydrates 3gFiber 1gSugar 1gProtein 28g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.