New York Steak with Blue Cheese Sauce & Arugula Salad
New York Steak with Blue Cheese Sauce & Arugula Salad
Ingredients
For The Steak
- 2 New York Strip Steaks
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme (or rosemary)
- Salt and cracked black pepper, to taste
For The Blue Cheese Sauce
- 2 tbsp unsalted butter
- 1 shallot, finely chopped
- Pinch of salt
- 1 tbsp apple cider vinegar
- ½ cup heavy cream
- 3 oz blue cheese, crumbled (divided)
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- 1 tbsp chives, finely chopped
- Salt and black pepper, to taste
For the Arugula Salad:
- 3 cups fresh arugula
- 1 cup cherry tomatoes, halved
- ¼ small red onion, thinly sliced
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- Salt and cracked black pepper, to taste
Directions
Prepare The Blue Cheese Sauce
Melt the butter in a medium saucepan over medium heat. Add the chopped shallot with a pinch of salt and sauté for about 5 minutes until softened and slightly golden.
Pour in the apple cider vinegar and let it bubble for about a minute.
Stir in the heavy cream, half of the blue cheese, Worcestershire sauce, and garlic powder.
Let the sauce simmer for 5 minutes, stirring occasionally, until the cheese is melted and the sauce thickens.
Remove from heat, stir in the remaining blue cheese and chives. Season with salt and pepper. Keep warm.
Cook The Steak
Pat the steaks dry with paper towels. Season generously with salt and cracked black pepper.
Heat a cast-iron skillet over high heat. Add olive oil. Sear the steaks for 3-4 minutes per side until a deep golden crust forms.
Reduce heat to medium-low. Add butter, garlic, and thyme to the pan.
Tilt the pan and spoon the melted butter over the steaks continuously for about 1-2 minutes.
Remove steaks from the pan and let them rest for 5 minutes before slicing.
Make The Arugula Salad
In a large bowl, combine arugula, cherry tomatoes, and red onion. Drizzle with olive oil and balsamic vinegar. Season with salt and cracked black pepper. Toss to coat.
Serve!
Slice the rested steak and plate it with a drizzle of blue cheese sauce. Serve alongside the fresh arugula salad. Enjoy with a glass of bold red wine!
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