Strip Steaks with Blue Cheese Glaze
A cheesy herb glaze tops tender grilled steaks in this "Bam!"-tastic recipe from chef Emeril Lagasse.
- 4 ounces blue cheese, crumbled
- 1/4 cup buttermilk
- 1/4 cup panko breadcrumbs
- 2 tablespoons chopped pecans
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh flat-leaf parsley
- Coarse salt and freshly ground black pepper
- 4 (12-ounce) strip steaks
- Olive oil, for drizzling
In a medium bowl, mix together blue cheese, buttermilk, breadcrumbs, pecans, thyme, and parsley. Stir until well combined. Season with salt and pepper and set glaze aside.
Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
Season steaks on both sides with salt and pepper and drizzle with olive oil. Place on grill and cook for 4 to 6 minutes. Turn steaks and cook 4 to 6 minutes more for medium-rare. Remove steaks from grill and top each with several tablespoons glaze. Let stand a couple minutes before serving.