- 4 New York strip steaks, about 1 ½ inches thick
- 2 sticks (½ pound) unsalted butter, softened
- 1 cup (5 ounces) quality crumbled blue cheese, such as Point Reyes
- 2 teaspoons chopped fresh thyme
- ¼ cup chopped fresh flat leaf parsley
- 1 tablespoon Dijon-style mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon kosher salt, plus more for seasoning steak
- Freshly ground pepper
Remove steaks from refrigerator about 45 minutes before grilling. Combine all ingredients except steak in a food processor and pulse until thoroughly combined. Adjust seasoning to taste. Heat grill to high; oil grates. Season steaks with salt and pepper and grill until nicely charred, about 6 minutes. Flip and continue to grill until desired doneness, about 4 additional minutes for medium-rare. Serve topped with blue cheese butter.
Recipe courtesy of Bijou Café: bijoucafe.net
GRILLING TO PERFECTION
Smell: When it starts to smell done, it usually is. When sugars caramelize and proteins cook, they let you know with a sweet and nutty scent.
Touch: As proteins cook, they firm up. Touching your food can give you an idea of how cooked it is – the more it gives when touched, the more rare.
Sight: Perfectly cooked food looks moist and juicy, not fleshy or dry. Grilled foods should have a nice char on the surface, and barbecued turns a deep redish-brown depending on the type of wood used to smoke it.
Taste: Whenever you’re uncertain, give it taste. You’re looking for tender, juicy, and, of course, delicious.