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This cast iron strip steak is seared in a screaming-hot skillet for a deep, crackly crust and a juicy, tender center, then basted with garlic butter and thyme. A spoonful of creamy, tangy Danish blue cheese melts over the top for a bold, steakhouse-style finish. It’s an easy, elegant dinner ready in about 25 minutes.

Ingredients

  • 2 New York strip steaks, 1 1/4 to 1 1/2 inches thick, about 12 oz (340 g) each
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 1 tablespoon avocado oil or other high-heat oil
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, smashed
  • 4 sprigs fresh thyme
  • 1/2 cup (60 g) Danish blue cheese (such as Danablu), crumbled
  • 1 tablespoon heavy cream or softened butter, to soften the cheese (optional)
  • 1 tablespoon chopped fresh chives or parsley, for garnish
  • Freshly cracked black pepper, for serving

Instructions

  1. Take the steaks out of the refrigerator 30 to 45 minutes before cooking. Pat them very dry with paper towels and season both sides and the edges with the salt and pepper.
  2. Place a 12-inch cast iron skillet over high heat for 5 minutes, until it is very hot and just starting to smoke lightly.
  3. Add the oil and swirl to coat. Carefully lay the steaks in the skillet, away from you, and press down gently for even contact.
  4. Sear without moving for 3 to 4 minutes, until a deep brown crust forms. Flip the steaks and sear the second side for 2 minutes.
  5. Reduce the heat to medium. Add the butter, garlic, and thyme to the skillet. Tilt the pan and spoon the foaming butter over the steaks for 1 to 2 minutes.
  6. Cook until the internal temperature reaches 125 to 130°F (52 to 54°C) for medium-rare, about 2 more minutes depending on thickness. Fat-cap edges can be seared by holding the steaks on their sides with tongs for 30 seconds.
  7. In a small bowl, mash the blue cheese with the cream until spreadable but still chunky.
  8. Transfer the steaks to a cutting board and top each with the blue cheese mixture. Rest for 5 to 8 minutes so the cheese softens and the juices redistribute.
  9. Slice against the grain, spoon the garlic-thyme butter from the pan over the top, and garnish with chives and cracked black pepper. Serve immediately.

Notes

  • A properly preheated cast iron skillet is the key to a great crust. Do not add the steaks until the pan is very hot.
  • Open a window or turn on the exhaust fan. Searing at high heat produces smoke.
  • Danish blue (Danablu) is creamy, sharp, and salty. Gorgonzola or Roquefort can be substituted, though they have a different flavor.
  • Cooking temperatures: 120 to 125°F (49 to 52°C) rare, 130 to 135°F (54 to 57°C) medium-rare, 140 to 145°F (60 to 63°C) medium. Remove steaks about 5 degrees below your target.
  • Thinner steaks (under 1 inch) need about 1 to 2 minutes less per side.
  • Storage: refrigerate leftover steak in an airtight container for up to 3 days. Slice cold for salads or sandwiches.
  • Serving idea: pair with roasted potatoes, creamed spinach, or a peppery arugula salad.

Nutrition

Find it online: https://thefamilycooking.com/cast-iron-strip-steak-with-danish-blue-cheese/