New York Steak with Blue Cheese Butter

New York Steak with Blue Cheese Butter
Chef Michael Neflas is making a mouth-watering steak dish with homemade red chimichurri, horseradish and steak sauce.

Ingredients for Red Chimichurri

  • 3 Tablespoons Garlic, chopped
  • ⅓ Cup Parsley, chopped
  • 1 ½ Cups Extra Virgin Olive Oil
  • ½ Cup Red Wine Vinegar
  • 2 Tablespoons Oregano Leaf
  • 2 teaspoons Chili Flakes
  • 1 Tablespoon Paprika
  • Salt to taste

Ingredients for Creamy Horseradish

  • 1 ½ Cups Sour Cream
  • 2 Tablespoons Prepared Horseradish
  • 2 Tablespoons Milk
  • Juice from half a Lemon
  • Salt and Pepper to taste

Ingredients for Steak Sauce

  • 1 Cup Ketchup
  • ½ Cup Raisins
  • 1 ½ teaspoons Red onion, chopped
  • 2 teaspoons Garlic, Chopped
  • 1 ¼ Cup Orange Juice
  • 1 teaspoon Lime Juice
  • ¼ teaspoon Ginger, ground
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • 2 teaspoons dry mustard powder
  • 2 Tablespoons Rice Wine Vinegar
  • 2 ½ Tablespoons Worcestershire Sauce
  • 2 teaspoons fresh ginger, skinned and chopped
  • 1 teaspoon Dark brown sugar
  • ¼ teaspoon Sriracha
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper

Ingredients for NY Strip with Blackening Black Spice

  • 2 14 oz. NY Strip Steaks
  • Blue Cheese Butter
  • Blackening Rub

Ingredients for Blue Cheese Butter

  • ½ lb Butter, Unsalted and at room temperature
  • ¼ lb Blue cheese crumbles
  • 1 ½ Tablespoons caramelized onions
  • 1 ½ Tablespoons chives, chopped finely

Ingredients for Caramelized Onions

  • 1 Onion, diced
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil

Directions for Red Chimichurri

1. Start by finely chopping the garlic and parsley.
2. Add all ingredients, except the olive oil, to a blender and begin to process on low speed.
3. Slowly drizzle in the olive oil.
4. Season to taste.

Directions for Creamy Horseradish

1. Using a towel, squeeze the prepared horseradish to remove a majority of the liquid.
2. Add all ingredients to a large bowl.
3. Using a whisk, slowly incorporate all ingredients.
4. Add salt and pepper to taste.

Directions for Steak Sauce

1. Rough chop the red onion, garlic, and fresh ginger into 1” pieces.
2. Measure all remaining ingredients and add them with the red onion, garlic, and ginger to a large pot.
3. Place the pot over medium heat and bring to a boil.
4. Once boiling, reduce heat to low and cook for about 30 minutes.
5. Transfer all contents of the pot to a blender and puree until smooth.
6. Pass the pureed sauce through a strainer to catch any large pieces.

Directions for NY Steak with Blue Cheese Butter

1. In a small pan add butter and olive oil and allow to butter bubble slightly over medium heat. Add the onions and coat them evenly in the fat. Allow the onions to cook stirring occasionally until they are browned and caramelized, about 20 minutes. Reserve 1 ½ tablespoons for the compound butter.

2. Assemble the compound butter:
Add the unsalted butter and blue cheese in a bowl. Butter should be at room temperature so it’s easy to handle. Using a fork, cut the blue cheese into the butter until cheese is evenly distributed throughout. Add the caramelized onions and chives and mix to combine. Dump mixture onto a clean surface or cutting board and shape into a log about 2 inches in diameter. Wrap in plastic wrap and place in fridge to set.

3. Make the blackening spice:
Add the onion powder, garlic powder, paprika, dried thyme, oregano, cayenne pepper, salt and ground black pepper in a bowl. Mix well to combine and set aside.

4. Make the steak:
20 - 30 minutes before you are ready to begin cooking, take the steaks out of the fridge to come to room temperature. This allows for a more even cooking process.

5. Preheat the oven to 450 degrees.

6. Generously season the steak with the blackening rub and allow to sit while you heat your skillet.

7. Heat a large cast iron skillet or oven proof pan on medium high heat for about 5 minutes. Add enough oil to coat the bottom of the pan and allow to heat for another minute. Carefully place the steaks in the hot pan, steak should sizzle instantly. Allow the steaks to cook on one side until edges begin to brown about 2 - 3 minutes, then flip the steak. Once the edges on the other side of the steak begin to brown (another 2 - 3 minutes), remove the skillet from the stovetop and place into the hot oven.

8. Allow steaks to cook in oven for another 4 - 5 minutes. Carefully remove the skillet from the oven. Take steak out of the skillet and place on a cutting board. Use a meat thermometer to check the internal temperature of the steaks. Once the thermometer has hit 125 - 135 degrees F, you’ve hit a perfect medium rare. If the steak is still below this temperature, place back into the oven to cook for 1 - 2 minutes more.

9. Once the steaks has reached the ideal temperature, remove from the skillet and place on a cutting board. Allow the steaks to rest for five minutes so the juices can redistribute before serving.

10. To serve, slice a ¼ inch round of blue cheese compound butter and place on each steak. The compound butter will melt and add a lusciousness to your perfectly cooked steak!

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