Sunday, June 26, 2011

NY Strip & Blue Cheese

Here's a counterintuitive method for cooking beef. I know I've covered this before but it's worked so well that I offer it again.

Normally, we sear the exterior of the beef at a very high temperature and then finish cooking it in the oven at a lower temperature. Well, when we cook meat we lose “juices” or moisture. There is no getting around that. The key becomes can we minimize moisture loss? The theory behind this cooking method is to first cook the meat in a low oven for 40 minutes in order to gelatinize the juices in the meat. Then, sear it on a hot pan to caramelize the exterior and achieve the crusty exterior we love on a good steak. Now, I am no scientist, but I can report that the meat was succulent and moist.

I am a big fan of the blue cheese.  Love it.  Today I used two different types, one Yankee and one French, within this course.

Maytag blue cheese is an American blue cheese.  Produced in Newton, Iowa, it was developed by the Iowa State University using homogenized cow's milk.  Maytag blue is a creamy blue cheese, which is my preferred blue for making rich dressings.  In this course, my Maytag blue cheese dressing is served over organic romaine, and edible flowers.

Bleu d'Auvergne is a French blue cheese from the Auvergne region.  It is less salty than most blue cheeses and has a rich buttery finish on the palate.  This French bleu provides the perfect final flourish on my NY strip.


NY Strip After 40 minutes in oven at 200 F

NY Strip After Searing Over High Heat For a Crusty Exterior

Organic Romaine, Fresh Marjoram, Edible Flowers, Roasted Pork Belly, Maytag Blue Cheese Dressing

NY Strip, Caramelized Leeks, Blue d'Auvergne

NY Strip & Blue Cheese

For the NY Strip:
16 oz organic grass-fed NY Strip
Sea salt
Black pepper
Ground Coriander
Olive oil

Safflower oil

Preheat the oven to 200 F.  Massage olive oil on both sides of the steak.  Season both sides of the meat with sea salt, black pepper and ground coriander.  Transfer to the oven.  Cook for 40 minutes.

Set a cast iron skillet over high heat.  Add safflower oil.  Allow the pan to get very hot.  Remove the steak from the oven.  Sear over high heat for about 1 minute per side.  The goal is to achieve a crusty exterior, not further cook the inside, that is done already.  Remove to a wire rack to rest for 10 minutes.

For the Maytag Blue Cheese Dressing:
4 oz Maytag blue cheese
1/4 cup creme fraiche
1/4 cup buttermilk
1/4 cup mayo
1 tbs champagne vinegar
1/4 tsp Worcestershire sauce
ground black pepper

In a food processor, add all ingredients except the black pepper.  Process until smooth.  Season with black pepper.  Process again.  Taste for salt level, add some if needed.  I normally do not.

That's it for now...till we exchange a few words again...Peace!


  1. the steak looks gorgeous! love the dueling types of bleu cheese.

  2. I sure does look moist and done perfectly! I am excited to try your blue cheese dressing recipe. I just picked up some buttermilk blue cheese yesterday, but haven't tried it yet, it's going on my steak today. I love blue cheese! Steak too!

  3. This is one of our favorite cuts of beef (Oliver's too although he won't get the bleu cheese!!). I am going to use your method. The finished product looks delicious. I was recently at Sid Weiner's in New Bedford, Mass. and they had a huge array of edible flowers and I so wished I had a way to get them back to the midwest. Last weekend, we were at the Jack London Square's Farmer's Market in Oakland, California where they had wonderful bagged salad greens mingled with edible flowers. Again, we had to pass them up! I do have nasturtiums coming along and I think they will be perfect.


  4. I've never tried it that way, Laz, must try it. I love blue cheese and steak... often Stilton or Roquefort... something about the meaty brown steak with that tangy's the best. The grass-fed steaks are pricey little buggers though! I bet this would work with London Broil too!

  5. Love the input on the steaks and the comparison of the cheeses. I've always loved Maytag, but I never knew it was developed at ISU, my alma mater. How cool is that?

  6. NOW YOUR TALKIN LAZ! I adore blue cheese, the stink of it, the taste of it, the colour of it. ALL OF IT. And oh Yeah, it is bliss with a chunk of meat.
    Have you put flowers in the salad?

  7. Love both of these cheese selections and your stake and preparation are flawless! The presentation is also fantastic...
    truly lovely dish :)

  8. I have my own method and the meat always comes out perfect. But now you have peeked my ineterest and I will try your method and get back to you.

    Laz..loved your comment on my hand post...:P

  9. Now that is one perfectly cooked steak! Looks like your method works like a charm, Laz. I love blue cheese with steak too...actually, I could go for this right about now. :)

  10. Quite a presentation! I can't say that I've mastered steak making, but I think you have scientist or not. Well done!

  11. I remember when you talked about your counter intuitive method of cooking steak before, and now that I've finished all my food science classes, I can see the scientific reasons why it works so well. You're a genius, Laz! I never would have thought of it.

    Have you ever tried Roaring 40s blue cheese? It has a crisp, tangy flavor - I suppose it's more of an eating cheese. I'm not a blue fan (vs. other cheeses, that is!), but I do like that kind.

  12. What a lovely presentation of steak. Your cooking method definitely works, what a great crust and lovely red on the inside. Blue cheese is a great compliment to beef, and both on the steak and on the salad is a great touch.

  13. Oh man, this looks good! Those are some really great pics. The dressing sounds out of this world, Lazaro. Great blog you have!

    Mike P.

  14. A most mouth-watering post Lazaro!
    Looking forward to trying your beef cooking method.
    YAY for edible flowers!

  15. What a beautiful and healthy dish, Lazaro. I don't eat much meat, but steak is one I definitely crave for from time to time. Look how beautifully cooked that steak is. Looks to me like your method is a definite winner.


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