New York Strip With Bleu Cheese Sauce & Roasted Brussels Sprouts
by Keith Lynch, Chef, Vernales, Harbor Springs, Michigan
- 2 (10-ounce) Certified Piedmontese New York Strip Steak
- ½ to 1 tablespoon salt
- ½ to 1 teaspoon ground black pepper
- Canola oil, as needed
Preheat oven to 400°F. Season steaks on all sides with salt and pepper. Add canola oil to a hot, oven-safe pan and sear for 2 minutes on each side. Transfer to an oven for 6 minutes, or until steaks reach desired internal temperature. Let rest for 5 minutes before slicing and serving.
Blue Cheese Sauce
- ½ cup blue cheese crumbles
- 1 teaspoon ground garlic
- ½ cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper
Add olive oil to a saucepan over medium heat. Add garlic and sauté until fragrant, then add heavy cream and bring to a slow boil. Reduce for 2 minutes; add blue cheese then salt and pepper to taste. Serve over the steak with Roasted Brussels Sprouts (recipe follows) on the side.
Roasted Brussels Sprouts
- 1½ cups Brussels sprouts, washed, trimmed, and halved
- 1 red pepper, cored and julienned
- 2 tablespoons olive oil
- 1 tablespoon butter
- ¼ cup grated Parmesan cheese
- Salt and pepper
Preheat an oven to 350°F. To a sauté pan over medium heat, add oil. Transfer the Brussels sprouts to the pan and cook until fork-tender. Add the red peppers, butter, salt, and pepper and continue cooking for another 2 minutes. Transfer to a casserole dish and top with Parmesan cheese. Bake in oven for 10 minutes, then serve.