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Black ‘n’ Blue Strip Steak
This classic steakhouse-style dish pairs seared New York strip steaks with the sharp, creamy bite of melted blue cheese. Cooking the beef in savory bacon fat adds a deep, rich layer of flavor to the crust. It comes together quickly in a cast-iron skillet, making it an ideal choice for a weeknight dinner that feels like a special occasion. The salty, savory crust contrasts perfectly with the tangy cheese topping.
Ingredients
- 2 (10-ounce) New York strip steaks, about ¾ inch thick
- 2 tablespoons bacon fat
- 2 teaspoons fine sea salt
- 2 ounces blue cheese crumbles, divided
Instructions
- 1Take the steaks out of the refrigerator about 15 minutes before cooking so they can reach room temperature.
- 2Place a large cast-iron skillet over medium-high heat and melt the bacon fat.
- 3Dry the steaks thoroughly with paper towels and season every side with the fine sea salt. Carefully place the steaks into the hot skillet and sear for 3 minutes. Flip the meat and cook for another 3 minutes on the second side, or until it reaches your preferred level of doneness.
- 4Divide the blue cheese crumbles evenly, placing 1 ounce on top of each steak. Cover the skillet and let it cook for 1 more minute to melt the cheese. Transfer the steaks to a cutting board or plate and let them rest for 10 minutes before slicing and serving.