Sally's Recipe Of The Week: Rosemary-Garlic Steak With Blue Cheese Butter

Rosemary-Garlic New York Strip Steak With Blue Cheese Butter

Serves 2

Cook this steak up for Father's Day, you don't even need a grill! The Blue Cheese Butter is optional. The steak is delicious with or without it. I'll tell you at the end of this recipe how to make it.

Here is what you will need:

2 NY strip steaks

2 to 3 cloves garlic, smashed

2 sprigs of rosemary

1 to 2 TBS unsalted butter -just depends on how much you like

1 TBS olive oil

Kosher salt and fresh cracked black pepper

For the butter: You will have extra that is delicious on a baked potato or green beans.

1/2 stick unsalted butter and an equal size piece of blue cheese, both softened to room temperature.

Let your steaks get to room temperature. Turn your oven on to 350.

Liberally season your steak with salt and pepper.

In a cast iron skillet melt the butter and heat the oil. Add in the sprigs of rosemary and garlic.

Over medium high heat sear the steaks on both sides,about 2 minutes a side and baste with the butter mixture.

Place the steaks in the oven to finish off. I put them in for 8 minutes for medium rare, it will also depend on the thickness of your steak.

Remove the steaks from the pan and let them rest. Discard the rosemary and garlic.

While the steak is resting, add a couple of pats of the blue cheese butter if using.

Serve with your favorite sides, I served mine with sauteed mushrooms and brussel sprouts with leeks.

Lets Eat!!

If you want to make the blue cheese butter combine equal parts of room temperature butter with room temperature blue cheese in a food processor and mix.

Place the mixture on a piece of plastic wrap and roll it up. Put in fridge to firm. Use the extra on pork, chicken and vegetables.