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New York Steaks with Blue Cheese Butter

Recipe from Weber's Real Grilling™ by Jamie Purviance

Fuel Type: Gas
  • People

    Serves 4

  • Prep Time

    10 min.

  • Grilling Time

    6 to 8 min.

Ingredients
Instructions

the Ingredients

20151023095404 Row Redmeat 19

Butter

  • 55 grams (½ stick) unsalted butter, softened
  • 55 grams crumbled blue cheese (about 55 grams)
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon freshly ground black pepper
 
  • 4 New York strip steaks, each about 225 grams and 2.5 centimeters thick, trimmed of excess fat
  • Extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 lemon wedges

Instructions

  • In a small bowl combine the butter ingredients. With the back of a fork mash the butter mixture until evenly distributed.
  • Prepare the grill for direct cooking over high heat (230° to 290°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
    Prepare the grill for cooking over high heat (260°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • Lightly brush both sides of the steaks with oil and season evenly with the salt and pepper. Allow to stand at room temperature for 15 to 30 minutes before grilling.
  • Brush cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the butter smeared over the top and lemon wedges on the side.
    Brush cooking grates clean. Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the butter smeared over the top and lemon wedges on the side.

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