Coal Roasted NY Strip with Blue Cheese Butter - Cincinnati News, FOX19-WXIX TV

Coal Roasted NY Strip with Blue Cheese Butter

Coal Roasted NY Strip with Blue Cheese Butter
& Macerated Cherry Tomatoes
Blue Cheese Butter
1 # Unsalted Butter
1/2 # semi firm room temp blue cheese "Fourme d'Ambert"
2 ea shallots "brunoise"
10 sprig fresh thyme "picked from the stem"
2 cups port wine "reduced to ½ cup"
S&P TT
Macerated Cherry Tomatoes
2 qt. cherry tomato
4 Tbsp granulated sugar
1 1/2 Tbsp Chiffonade basil
3 Tbsp balsamic vinegar
S&P TT
NY Strip Steaks
4 8oz. NY strip steaks
S&P
3 cups of your favorite wood chips
Method
A day prior to the meal, season your steaks with salt and allow to rest in the fridge overnight. As well as seasoning the steaks you want to prepare the blue cheese butter ahead so it has the opportunity to firm up in the refrigerator. To prepare the butter place the blue cheese, shallot and thyme into a food processor. Process this mixture until it begins to homogenize, and then slowly add your port wine and season to taste with salt and pepper. Next slice your 1# butter block into ¼ inch segments, and begin your assembly. To assemble the butter just layer the blue cheese mixture between the butter chips creating a vertical tower that resembles a layered cake.  Gently wrap the butter and place it in the refrigerator to firm up.
The next day begin by firing your grill, I prefer natural lump charcoal for this recipe. Bring out your steaks and allow them to come to room temp prior to placing them on the grill. When the coals are glowing throw in the wood chips, once they are smoking profusely place the steaks directly on the coals. While the steaks are cooking wash your cherry tomatoes, place them in a grill basket and slice your blue cheese butter. Turn the steaks over after about a minute and a half and cook for the same amount of time on the reverse side. Next remove the steaks, season with pepper and allow them to rest with some of the blue cheese butter on the top. Meanwhile while the grill is hot and smoking put the grate back on the grill and place the basket of tomatoes on the heat. Remove the tomatoes from the heat when the skin blisters. Place the tomatoes in a mixing bowl and add your sugar, basil, vinegar S&P.
To present slice the steaks thinly against the grain of the meat and lay them on the plate.  Add a bit more butter on the top of the steak and spoon the cherry tomatoes over the top. Enjo

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