Peppercorn Crusted Strip Steak with Blue Cheese Butter

• 1 teaspoon whole black peppercorns, crushed
• 1 teaspoon coarse salt
• 2 strip steaks, about 6 ounces each
• 2 tablespoons unsalted butter, softened
• 2 ounces blue cheese, crumbled
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil

Steps

1. 1 In a small bowl, mix crushed peppercorns and salt.
2. 2 Pat steaks dry and press the peppercorn mixture onto both sides.
3. 3 In another bowl, combine softened butter and blue cheese until well mixed.
4. 4 Heat a cast iron skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil.
5. 5 Sear steaks for 3-4 minutes per side for medium-rare, or until desired doneness.
6. 6 Remove steaks to a plate and let rest for 5 minutes.
7. 7 Serve each steak with a dollop of blue cheese butter on top.

Equipment

• Cast iron skillet
• Tongs
• Chef's knife

Variations

• Substitute blue cheese with gorgonzola for a milder flavor.
• Add a splash of brandy to the skillet for a quick pan sauce.

Substitutions

• If blue cheese isn't your thing, try feta or goat cheese.
• Use a ribeye steak if strip steak isn't available.

Pairings

• Garlic mashed potatoes
• Sautéed green beans

Nutrition

Tips

• For a smokier flavor, consider grilling the steaks instead.
• Letting the steaks rest is crucial for juicy results.

Storage

Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: This dish does not freeze well due to the texture of the blue cheese butter.

Serving Suggestions

• Serve with roasted asparagus or a crisp arugula salad.
• Pair with a bold red wine like Cabernet Sauvignon.

FAQ