Friday, February 5, 2010

New York Strip Steaks With Blue Cheese Sauce

The grocery store had this cut of steak on sale a few weeks ago, so I bought some to try. It is really tasty—good marbling makes for great flavor. This may be my favorite steak (filet is in a class by itself). The ones I bought were about 1/2 inch thick, so it took me two tries to get the right cook time for the perfect medium. Tonight I served the steaks with Blue Cheese Sauce, a saucy take on our favorite Blue Cheese Butter; Risotto; and Roasted Cauliflower. Enjoy!

New York Strips With Blue Cheese Sauce
2 New York strip steaks
Montreal steak seasoning
1 Tbsp. butter
1/2 shallot, minced
2 oz. crumbled blue cheese
Zest of 1 lemon
5 Tbsp. skim milk
1 Tbsp. whipping cream
Salt and pepper

1. Sprinkle steak seasoning on both sides of steak. Cook in a hot grill pan 4 minutes on each side or to desired degree of doneness.
2. Melt butter in a skillet. Sauté shallot in melted butter until tender. Stir in blue cheese and next 3 ingredients. Cook, stirring constantly, until blue cheese begins to melt and sauce thickens. Stir in salt and pepper to taste. Serve over steak.

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