Peppercorn-Crusted Strip Steaks with Seasoned Butter

Becky Luigart-Stayner

The seasoned butter can be made ahead. Roll it into a log, wrap it in plastic wrap, and then store in the refrigerator for a week or the freezer for up to a month.

Yield: Makes 4 servings
Recipe from Coastal Living

More From Coastal Living

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 1/2 cup butter, softened
  • 3 tablespoons crumbled blue cheese
  • 1 shallot, minced
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt, divided
  • 4 (10-ounce) New York strip steaks (about 1 to 1 1/2 inches thick)
  • 2 tablespoons coarsely ground black pepper

Preparation

  1. 1. Combine first 4 ingredients and 1/4 teaspoon kosher salt in a small bowl. Cover and set aside.
  2. 2. Rub steaks on both sides with remaining 1/4 teaspoon kosher salt and coarsely ground black pepper. Let stand at room temperature 30 minutes.
  3. 3. Grill steaks, covered, over medium-high heat (350° to 400°) for 7 minutes on each side or until desired degree of doneness. Top each steak with a dollop of seasoned butter.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Peppercorn-Crusted Strip Steaks with Seasoned Butter Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy