Recipe: New York Strip Steak with Port Bleu Cheese Reduction

Jun 14, 2011 by     No Comments    Posted under: Main Course Recipes, Recipes
New York Strip Steak with Port Bleu Cheese Reduction Recipe

New York Strip Steak with Port Bleu Cheese Reduction Recipe

I love the tangy bleu cheese and sweet port wine combination of flavors in this reduction sauce atop a perfectly seasoned grilled steak. I’ve chosen New York Strip steak for this recipe, but you could also use any other high-grade cut of beef for this dish. I’m especially fond of Garlic Rosemary Baby Red Potatoes and Grilled Asparagus as side dishes with this, but feel free to serve this steak with anything that you’d like.

Port Bleu Cheese Reduction Recipe Ingredients

  • 1 onion, cut into halves and then sliced
  • Extra Virgin Olive Oil, enough to coat pan
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoons balsamic vinegar
  • 1 cup beef broth
  • ½ cup port (a sweet red wine may be substituted if port is not available)
  • 4 ounces bleu cheese
  • 4 cloves garlic, chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 3 juniper berries (optional)
  • Cracked black pepper to taste
  • Onion powder to taste

Port Bleu Cheese Reduction Recipe Instructions

Caramelize onions by placing in pan with olive oil over low-medium heat, stirring occasionally, for approximately 30 minutes, or until caramelized. I like to season them with kosher salt and pepper when adding to the pan.

Caramelize Onions for Grilled New York Strip Steak

Caramelize Onions for Grilled New York Strip Steak

Caramelized Onions

Caramelized Onions

Once caramelized, deglaze pan with balsamic vinegar and Worcestershire sauce. Deglazing is the the process of adding liquid to a hot pan to release all the cooked on sticky brown bits attached to the pan in order to make a delicious pan sauce. It requires you to scrape the bottom and sides of pan while the added liquid is boiling.

Add Beef Stock to Caramelized Onions for Port Bleu Cheese Reduction Recipe

Add Beef Stock to Caramelized Onions for Port Bleu Cheese Reduction Recipe

Add port, beef broth, and juniper berries. Allow to reduce by 1/3, and then add garlic, rosemary, and bleu cheese. The bleu cheese should thicken the sauce, but additional reduction may be necessary to get the thickness to your liking.

Add Garlic and Rosemary to Sauce

Add Garlic and Rosemary to Sauce

Add Bleu Cheese to Reduction Sauce and Stir to Melt

Add Bleu Cheese to Reduction Sauce and Stir to Melt

Season to taste with cracked black pepper and onion powder.

Serve reduction over your choice of steak. This recipe should yield enough for 4 medium-large steaks.

Grill New York Strip Steaks While Port Bleu Cheese Reduction is Cooking

Prepare the steaks by first rubbing both sides with olive oil and then seasoning both sides liberally with kosher salt and coarsely ground black pepper.

Rub Olive Oil on Steak Prior to Grilling

Rub Olive Oil on Steak Prior to Grilling

Season Steak with Kosher Salt and Coursely Ground Black Pepper

Season Steak with Kosher Salt and Coursely Ground Black Pepper

Grill on an outdoor grill or inside grill pan over very high heat until done to your liking. For medium, cook for approximately 4 minutes on each side, or until the steak turns gray about half way up the outer edge.

Steak is ready to flip on the grill

Steak is ready to flip on the grill

Grilled Steak is ready to remove

Grilled Steak is ready to remove

Remove from heat and allow to rest for 10 minutes prior to plating with Port Bleu Cheese Reduction and serving. This will help the steak retain its juices when cut.

Recipe by Jothan Yeager, July, 2007

 

Recipe: New York Strip Steak with Port Bleu Cheese Reduction
 
I love the tangy bleu cheese and sweet port wine combination of flavors in this reduction sauce atop a perfectly seasoned grilled steak. I’ve chosen New York Strip steak for this recipe, but you could also use any other high-grade cut of beef for this dish. I’m especially fond of Garlic Rosemary Baby Red Potatoes and Grilled Asparagus as side dishes with this, but feel free to serve this steak with anything that you’d like.
Author:
Recipe type: Main Course
Servings: 4

Ingredients
  • 4 large New York Strip Steaks
  • 1 onion, cut into halves and then sliced
  • Extra Virgin Olive Oil, enough to coat pan
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoons balsamic vinegar
  • 1 cup beef broth
  • ½ cup port (a sweet red wine may be substituted if port is not available)
  • 4 ounces bleu cheese
  • 4 cloves garlic, chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 3 juniper berries (optional)
  • Cracked black pepper to taste
  • Onion powder to taste

Instructions
  1. Caramelize onions by placing in pan with olive oil over low-medium heat, stirring occasionally, for approximately 30 minutes, or until caramelized. I like to season them with kosher salt and pepper when adding to the pan.
  2. Once caramelized, deglaze pan with balsamic vinegar and Worcestershire sauce. Deglazing is the the process of adding liquid to a hot pan to release all the cooked on sticky brown bits attached to the pan in order to make a delicious pan sauce. It requires you to scrape the bottom and sides of pan while the added liquid is boiling.
  3. Add port, beef broth, and juniper berries. Allow to reduce by ⅓, and then add garlic, rosemary, and bleu cheese. The bleu cheese should thicken the sauce, but additional reduction may be necessary to get the thickness to your liking.
  4. Season to taste with cracked black pepper and onion powder.
  5. Grill New York strip steaks while Port Bleu Cheese Reduction is cooking.
  6. Prepare the steaks by first rubbing both sides with olive oil and then seasoning both sides liberally with kosher salt and coarsely ground black pepper.
  7. Grill on an outdoor grill or inside grill pan over very high heat until done to your liking. For medium, cook for approximately 4 minutes on each side, or until the steak turns gray about half way up the outer edge.
  8. Remove from heat and allow to rest for 10 minutes prior to plating with Port Bleu Cheese Reduction and serving. This will help the steak retain its juices when cut.
  9. To plate, serve reduction over the grilled steaks.

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I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.