Beef · Vegetables

Bleu Cheese NY Strip with Asparagus

Hey guys! In keeping with my pork chop post last week, tonight I bring you bleu cheese topped NY Strip and sautéed asparagus. New York Strip is a our go-to choice for steak. I love ribeye, but Leo isn’t so fond of the fat content and will usually prefer sirloin or filet. A good middle ground for us is NY Strip. Luckily for me, asparagus is one of the few green vegetable he will eat, so this is a common meat-veggie pairing for us as well.

The addition of bleu cheese to steaks at home is fairly recent for me. I went to one of the chain steakhouses here whose name will not be mentioned while Leo was gone and ordered a ribeye with a bleu cheese topping. Ya’ll, what came out of that kitchen I’m almost positive was not fit for human consumption. And they charged me almost $5 for something I ended up not even eating since I scraped it all off after one bite. But I truly love the richness of bleu cheese against a salt and peppered steak. The problem was how to get the bleu cheese to turn into melty, ooey, gooey goodness that was also a little crispy like they do in the restuarants. I wanted something that was less saucy and more on the solid but creamy side. I tried grilling it, but that never seemed to get the cheese melty enough without over cooking the steak. Taking the steak off the grill and torching it didn’t get it even close to being melty enough.

And then I remembered watching a hibachi grill do exactly the same thing with steak. When restaurants need to do something similar they throw what looks like shallow, flat metal bowls over it to keep the heat surrounding all of the meat, melting the cheese. Since this in particular wasn’t an option for me, cooking the steak inside a cast iron pan with a lid was the next best thing. Once I started cooking steak this way, I haven’t looked back. Although I still love grilled steak, in my personal opinion it turns out way better this way, even if you don’t add bleu cheese to the top. Also one of the best parts? This is a one pan meal. It doesn’t really get better than that 🙂

Start off with your two steaks. Allow the to sit at room temperature for 30-40 minutes. Cold meat will give you tough steak. Rinse them and pat dry with paper towels. If they are too wet the spices will not stick to them meat. Salt and pepper to taste both sides. I love fresh cracked pepper and sea salt. It’s probably the easiest seasoning mix out there and you know what exactly is going on you meat.

NY Strip

Salt and Pepper Steak

Swirl enough olive oil in your pan to cover the bottom plus a little extra, usually between 1/4 and 1/2 cup, and add 2-3 tablespoons of butter to the pan as well. Use your judgment for the butter. You want a nice balance between the oil and butter.

Olive Oil and Butter

Heat the butter and oil over med-high heat. Once the oil and butter is nice and hot put both steaks in the pan. It should sizzle immediately. At this point, do not cover the meat. If you cover it the excess moisture will stay in the pan and instead of having a nice crust on the steak it will end up soggy. And no one really likes soggy steak.

Add the steak to the pan...

Cook 3-4 minutes per side for medium(your time may differ depending on your stove). Only flip the steak once! This is super important. You should have a nice crust on the first side of the steak. Flipping it back over to the cooked side with make the crust soggy and oily.

While the steak is cooking, rinse, trim, and split your asparagus. If you have small asparagus just rinse and trim them.

Nice Crust

Cook uncovered for another  two minutes, then add the bleu cheese to the top of each steak. I used 3-4 Tbs per steak, just because I really love it, but feel free to use as much or as little as you would like.

Bleu Cheese

At this point, cover the pan and cook for an additional 2 minutes. If the cheese isn’t as melty as you would like at the end of this, keep the pan covered and remove from the heat for another minute or two.

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Remove the steaks and return the pan to the heat. Add the split asparagus to the pan and saute briefly before covering the pan to allow the asparagus to steam slightly.

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The asparagus should be vibrant green when they are done. Remove from the pan immediately to a paper towel lined plate and allow to drain.

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Plate and enjoy! My husband really liked these asparagus. He said they were as good as grilled asparagus…which is a high compliment coming from him 🙂

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What do you think? Let me know in the comments below.

Bleu Cheese NY Strip with Asparagus

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

2 Servings

Bleu Cheese NY Strip with Asparagus

Ingredients

  • 2 NY Strip Steaks
  • Salt and Pepper, to taste
  • 1/2 c. bleu cheese
  • 1 lb asparagus
  • 1/4 - 1/2 c. olive oil
  • 2-3 Tbs butter

Directions

  1. Allow the steak to sit at room temp for 30-45 minutes.
  2. Rinse and trim the asparagus. If they are large, split the stalks and set aside.
  3. Rinse and pat dry both steaks.
  4. Salt and pepper, to taste, both sides of the NY Strip.
  5. Add enough oil to the pan to cover the bottom of the skillet plus a little extra. Add 2-3 tablespoons of butter.
  6. When the butter is melted and the oil is hot, add the steaks. Cook 3-4 minutes per side only flipping once.
  7. After flipping the first time, cook two minutes then top with bleu cheese. Cover the pan for an additional two minutes. If the cheese still isn't as melty as you would like remove the pan from the heat and keep covered for an extra minute or two. Remove steaks from pan.
  8. Put the pan back over heat and add the split asparagus. Saute lightly then cover and steam for an additional 2-3 minutes. The asparagus should be a bright, vibrant green when done.
  9. Remove from pan immediately and place on a paper towel lined plate to drain. Serve immediately.
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