Grilled NY Strip Steak with Gorgonzola-Garlic Butter

 

When I grill steaks, I prefer to season them with just salt and pepper. I find that most rubs and sauces just get in the way of that great steak taste. However, I have been known to sprinkle a little blue cheese on a finished steak. The contrast in tastes makes that union a very special one. 

Now this compound butter recipe is simply another way of delivering blue cheese (and a healthy dose of garlic) to your steak. I cook the steak as I always do (grilled over blazing-hot lump hardwood charcoal) and add a dab of Gorgonzola-Garlic Butter before serving. 

INGREDIENTS

For the Butter
2 heads garlic, roasted and peeled 
1/2 cup (1 stick) unsalted butter (at room temp)

1/3 cup Gorgonzola cheese (crumbled)

2 tablespoons chopped Italian parsley

1/4 teaspoon ground black pepper

For the Steaks
2, 16-ounce NY strip steaks, at least 1-1/2" thick

Kosher salt

Fresh ground black pepper

 

DIRECTIONS

For the Butter

1. Mash garlic in a small bowl until smooth. 
2. Add butter, Gorgonzola, parsley and black pepper. Stir to mix thoroughly.
3. Chill butter for 30 minutes. Then roll into a 1-inch log in plastic wrap.
4. Put back in fridge until ready to use.

For the Steaks

1. Four hours prior to cooking, put steaks on counter to come to room temperature.
2. Prepare your grill for direct cooking over high heat.
3. Season steaks with salt and pepper.
4. Place steaks directly over the coals. Cook for 5 minutes with the grill covered. Then flip steaks and cook for 4 minutes more (grill covered).*
5. Remove steaks from grill and cover with foil. Let steaks rest for 10 minutes. 
6. Slice butter into rounds. Set a round on each steak and serve.

* Cooking times are for charcoal grills. Gas grillers will need to cook steaks a little longer.

 

Wine pairing: Barolo