New York Strip with Bleu Cheese-Chive Butter and Horseradish Mashed Potato

22 Nov

A succulent juicy local New York Strip topped with Bleu Cheese and Chive Butter that is literally exploding with flavor! Horseradish potatoes are the perfect accompaniment to the rich and tender steak with bleu; with enough horseradish to provide a good strong bite that is balanced out by the decadent butter. This dish is the perfect at home steakhouse meal, the only thing missing is a good strong Gin Martini and a fine cigar!

 

What ya need:

16 oz New York Strip

Russet Potato, quartered

1/4 cup crumbled bleu cheese

4 tblsp salted butter

chives, minced

2 1/2 tbls horseradish

canola or veg oil

s and p

Heres what ya do:

1. Allow steak to come to room tempature.

2. While steak is coming up top temp boil potato in salted water until fork tender, 30-40 minutes.

3. Make Bleu Cheese and Chive Butter, allow butter to soften and mix with crumbled bleu and 3-4 sprigs of minced chive. This can be made up to 2 weeks ahead of time and frozen to allow the flavors to meld. Store covered in refrigerator until ready to use

4. Season steak with s and p and brush with oil. Grill on a hot grill for about 5 min per side for med rare or 6 min for medium. Cooking the steak any more will result in tough and chewy meat that is unpleasant to eat.

5. Remove steak from grill and immediately top with bleu cheese and chive butter. Allow to rest 5-10 minutes before serving.

 

 

6. When potatoes are done boiling drain water and add 2 tblsp butter, horseradish and a dash of cream. Mash to incorporate.

Bon Appetit!

 

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One Response to “New York Strip with Bleu Cheese-Chive Butter and Horseradish Mashed Potato”

  1. Big Zack PImp November 23, 2010 at 4:48 pm #

    Danmm SON!!!! Looks great !!! Keep up the great work!!!

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