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Strip Steak with Blue-Cheese Butter and Toasted Pecans

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Strip Steak with Blue-Cheese Butter and Toasted Pecans

Strip Steak with Blue-Cheese Butter and Toasted Pecans
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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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.