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Black and Blue Strip Steaks
Crispy on the outside and impossibly tender within, these steakhouse-style strip steaks pair perfectly with the sharp, creamy bite of melted blue cheese. Searing the beef in savory bacon fat builds a deeply flavored crust that contrasts beautifully with the tangy topping. You don't need a grill to achieve restaurant-quality results at home. A hot cast-iron skillet does all the heavy lifting, turning a standard cut of meat into a meal that feels like a special occasion.
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. Letting them reach room temperature ensures they cook evenly from edge to center.
- 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. Surface moisture prevents proper browning, so don't skip the drying step. 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 and let them rest for 10 minutes before slicing. The juices need time to redistribute for a juicier slice.
Notes
- Doneness: The 3-minute per side timing yields a medium-rare steak for a 3/4-inch cut. Adjust the time slightly if your steaks are thicker or if you prefer them more well done.
- Swap: If you don't have bacon fat on hand, use a high-smoke-point oil like avocado or grapeseed oil, though you'll miss a bit of the smoky flavor.
- Storage: Keep leftover steak in an airtight container in the fridge for up to 3 days. Enjoy it cold over a salad to prevent overcooking it during reheating.