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.
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.
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 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.
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.
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.
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.