Peppercorn-Crusted Strip Steaks with Seasoned Butter

Name: Peppercorn-Crusted Strip Steaks with Seasoned Butter
Prep time: 19 min
Cook time: 19 min
Total time: 19 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 3 Tbsps crumbled blue cheese; 118 milliliters butter, softened; 2 Tbsps coarsely ground black pepper; 1 teaspoons kosher salt, divided; 1 shallot, minced; 1 kilograms New York strip steaks (about 1 to 1 1/2 inches thick)

Need a gluten free and primal main course? Peppercorn-Crusted Strip Steaks with Seasoned Butter could be an outstanding recipe to try. This recipe serves 4. One portion of this dish contains roughly 59g of protein, 65g of fat, and a total of 827 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. If you have balsamic vinegar, shallot, butter, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 19 minutes.

Instructions

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

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Kosher Salt

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Bowl

Rub steaks on both sides with remaining 1/4 teaspoon kosher salt and coarsely ground black pepper.

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Coarsely Ground Black Pepper

Kosher Salt

Steak

Dry Seasoning Rub

Let stand at room temperature 30 minutes.

Grill steaks, covered, over medium-high heat (350 to 40

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Steak

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Grill

for 7 minutes on each side or until desired degree of doneness. Top each steak with a dollop of seasoned butter.

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Butter

Steak

Equipment

Bowl

Grill

Ingredients

Servings:

1Tbsp

balsamic vinegar 3Tbsps

crumbled blue cheese 118milliliters

butter, softened 2Tbsps

coarsely ground black pepper 1teaspoons

kosher salt, divided 1

shallot, minced 1kilograms

New York strip steaks (about 1 to 1 1/2 inches thick)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.