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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Peppercorn-Crusted Strip Steaks with Seasoned Butter

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.

Coastal Living JULY 2010

  • Yield: Makes 4 servings
  • Cook time: 14 Minutes
  • Prep time: 5 Minutes


  • 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


1. Combine first 4 ingredients and 1/4 teaspoon kosher salt in a small bowl. Cover and set aside.

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. 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.