Smoke House Blue Cheese Bacon NY Strip Steaks
For every steak, you can make a compound butter that will elevate your experience. Either for your family dinner nights or when you host some guest and want to take that extra little step to make sure your meal will be satisfying! The best part of compound butter is there are so many variations to them, basically, once you start making them you will find yourself creating your combinations in no time.
Smoke House Blue Cheese is a blue cheese that is smoked with hickory, apple or even cherry wood to provide a sweet and light smokey flavor. I love to pair it with my steaks whenever possible, Ribeye steaks, Filet Mignon, or NY Strip steaks. For this recipe, I crisped up some hickory bacon and then added it to the butter with some of the smokehouse blue cheese. This combination did not disappoint and was definitely a crowd-pleaser. Okay, let's jump into the recipe!
Smoke House Blue Cheese Bacon NY Strip Steaks
Ingredients
- 3 NY Strip steaks Prime or better
- 2 tbsp Salt
- 2 tbsp Pepper
- 2 tbsp Garlic powder
- Duck fat
Smoke House Blue Cheese Bacon Butter
- 8 oz Unssalted butter softened
- ½ cup Crispy diced bacon ¾ cup if you love bacon!
- ½ cup Scallions diced
- 6 oz Smoke house blue cheese softened
Instructions
- Set the butter out at room temperature for 1–2 hours to soften.
- Dice the bacon and cook it in a cast-iron skillet over medium heat until crispy. Remove from the skillet and set aside.
- Crumble the blue cheese and chop the scallions.
- Add the softened butter, blue cheese, bacon, and scallions to a medium bowl. Mix with a fork until well combined.
- Place the butter mixture on a sheet of plastic wrap and form it into a log. Twist the ends closed and refrigerate for 50–60 minutes.
- Bring the NY strip steaks to room temperature and pat them dry. Spread 1–2 teaspoons of duck fat over each steak.
- Combine the salt, black pepper, and garlic powder. Generously season the steaks and let them sit for 25 minutes.
- Preheat a gas grill to medium heat, about 425–450°F, and allow it to heat for 15 minutes.
- Place the steaks on the grill and cook for 2 minutes. Rotate them 45 degrees and cook for another 2 minutes.
- Flip the steaks and repeat the process on the other side. Cook until they reach your desired internal temperature. The original recipe removes them at 125°F for medium-rare.
- After flipping the steaks, slice a few tablespoons of the blue cheese bacon butter for each steak. Add the butter during the final 20–30 seconds of grilling so it begins to melt.
- Remove the steaks from the grill and let them rest for 10–12 minutes. Spread the melted compound butter over the steaks before slicing and serving
Nutrition
- Start off by sitting your butter out in room temp for 1-2 hours, you want it to be soft. At this point get your bacon and cut it into small cubes (dice it up) and place a cast-iron skillet over medium heat. Add the bacon and crisp, once crisp place it to the side.
- Crumble your smokehouse blue cheese and Chop your scallions.
- In a medium-sized bowl add the butter and add the smokehouse blue cheese, bacon, and scallions. Mix with a fork until it is well combined.
- Stretch some plastic wrap out over your cutting board and spread the butter mixture out evenly as possible. Now roll it into a uniformed butter log and twist off your ends. Place in the fridge for 50-60 mins.
- Be sure your NY Strip steaks are room temp and pat them dry. Now add a teaspoon or two of duck fat to your steaks and spread it across the whole surface. Add the salt, pepper and garlic powder into a mixing bowl and combine. Season your steaks generously and let them sit for 25 minutes.
- I used my gas grill here so I fired it up and put it to medium heat (425-450). I let my grill warm-up for 15 minutes and then added my steaks. I let them cook for 2 minutes and then rotated them 45 degrees and cooked them for another 2 minutes. From here I flipped them and repeated. Be sure to check the internal temperatures of your steaks, I wanted a 125 internal temp for my medium-rare liking. After you flip the steak the first time be sure to get your Smoke House Blue Cheese Bacon Butter out and cut a few tablespoons for each steak. 20-30 seconds prior to pulling your steaks off the grill add the butter to the steaks to melt on the grill. If your steaks are ready to be pulled off just add the butter while resting and place aluminum foil on top or use a torch to melt the butter.
- Let rest for 10-12 minutes and spread the butter across your steaks, this helps to have that flavor with every bite.
- Slice and serve, Enjoy with family and friends!
Smoke House Blue Cheese Bacon New York Strip Steaks are a delicious and easy way to enjoy a fantastic steak dinner. The recipe is simple, and the results are mouth-watering. If you're looking for an impressive dish to serve your family or guests, this is definitely it. So why not give it a try? You won't be disappointed.
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Items used in this recipe
