There’s no better way to grill than on my Weber Charcoal grill. But as winter approaches here in Canada, the thought of grilling outside in freezing temperatures is a bit less appealing. Fortunately, using an over broiler, you can still have a sizzling steak nicely seared on the outside, without actually stepping outside.
In this recipe, I create a Blue Cheese-Crusted New York Strip Steak using nothing more than my oven broiler. The result is a golden-brown steak crust that brings out the very best in any cut of meat. And the best part is that you don’t even need to step outside to make it. Perfect for those cold winter months!
High Definition Video on How to Broil a Blue Cheese Crusted New York Strip Steak Presented Here:
Prep Time: 20 Minutes
Cooking Time: 10 – 14 minutes (5 – 7 minutes per side
Rest time: 10 – 15 Minutes
Servings: 4 large steaks (12+ oz) or 6 regular steaks (6 – 10 oz)
Blue Cheese Crust Ingredients:
- 2 1″ (2.5 cm) thick slices of good quality loaf of bread (sourdough, olive, rye, etc.)
- 4 green onions (scallions)
- 3 – 4 oz (100 g) of Danish blue cheese, softened to room temperature (I recommend Castello-Rosenborg Danish Blue Cheese)
- 1/8 cup of butter, softened to room temperature
- Salt and Pepper to taste
Blue Cheese Crust Directions:
- In a food processor, chop the bread and green onions
- Adding one tablespoon each of blue cheese, butter, salt and pepper and chop until desired taste and texture is achieved. The mixture should resemble pay-dough when rolled in a ball
- 4 large or 6 regular steaks such as rib eye, new york strip, tenderloin, or filet Mignon
- 6 glugs of olive oil
- Salt and Pepper to taste
- Blue Cheese Crust (see above)
- Turn on your oven broiler and allow to come up to heat
- Cover each piece of steak with olive oil, and season with salt and pepper
- Place each Steak on a cooling rack placed on top of a flat cookie sheet(or pan). This will allow air to circulate around the steaks as they broil from the top broiler in your oven. If you don’t have a cooling rack, simply place the steaks on a flat cookie sheet:
- Place the cookie sheet with the steaks on it in the oven about 6″ (15 cm) under the broiler, and broil for 5 – 7 minutes, or until nicely seared on top
- Remove the steaks from the oven, and flip them on their opposite side, return to oven. Broil for another 3 minutes
- Remove the cookie sheet from the oven, and coat each steak with about 1/2″ (1.5 cm) of the steak crust you made above. Try to keep the crust even thickness across each steak
- Place the steaks with the crust back in the oven under the broiler for about 2 – 3 minutes, or until the crust is golder brown. be careful the crust will burn very quickly, so check on it often!
- Serve with roasted red potatoes and asparagus, for a nice contrast of colors from the golden-brown steak crust, red potatoes, and green asparagus. Garnish with thyme or rosemary
I paired this with one of my go-to wines for hearty steak dinners: Angus The Bull Cabernet Sauvignon. From Angus the Bull web site:
The philosophy behind Angus The Bull is to create a unique and innovative wine that provides an ideal accompaniment to prime beef.
“clear ruby colour; blackberry, plum, eucalyptus and spice aromas; dry, medium to full body; rich, ripe blackberry and black fruit flavours with balanced acidity; touch of spice and soft tannins in good, medium length finish”
Predictably, with a name like Angus the Bull, you can’t go wrong with this full-bodied wine by serving it with a hearty slab of beef.