Strip Steak with Blue-Cheese Butter and Toasted Pecans
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Shelley Wiseman
total prep 557 calories/serving
Blue cheese is a classic flavor combination with steak. Here it is mixed with butter for an instant sauce and garnished with toasted pecans for an added flavor dimension.
- 1/2 cup pecans, coarsely chopped
- 1 teaspoon unsalted butter
- 1/8 teaspoon fine salt
- 1/2 stick unsalted butter, softened
- 2 ounces blue cheese, crumbled
- 4 3/4-inch-thick New York strip steaks
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- Toast pecans: Preheat oven or toaster oven to 350°F. Spread pecans on a small baking pan and toast until fragrant and a shade darker, about 8 minutes. Remove pan from oven and toss pecans with butter until butter is melted and absorbed by nuts, then sprinkle nuts with salt.
- Make blue-cheese butter: Stir butter and cheese together leaving a chunky texture.
- Sear steaks: Preheat a large heavy skillet over medium-high heat until hot, at least 2 minutes. Pat steaks dry then season with salt and pepper. Swirl oil in hot pan to coat bottom and sear 2 steaks until well browned, 3 minutes per side. Transfer steaks to a platter and keep warm covered with foil. Sear remaining 2 steaks in same manner.
- Top steaks with some of blue-cheese butter and sprinkle with pecans.