Reverse Seared New York Strip Steak
You’ve probably heard of searing a steak to “seal in” its juices before cooking, but we challenge you to try a new method: the reverse sear. It’s a foolproof way to ensure the steak is cooked...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at challengedairy.com.
Cooking tools:
- Instant-read thermometer
- Cast iron skillet
- Cooling rack
- Saucepan
- Whisk
- Baking sheet
- Aluminum foil
- Oven
- Stove
- Spoon
- Plate
Ingredients
- 2 Tablespoons Challenge Butter
- 1 shallot, minced
- 2 Tablespoons all-purpose flour
- ½ cup dry white wine
- ¾ cup heavy cream
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 2 ounces blue cheese, crumbled, divided
- 1 teaspoon Worcestershire sauce
- kosher salt
- 2 New York strip steaks (1 ½ to 2 inches thick)
- freshly ground black pepper
- 1 Tablespoon vegetable oil
- 1 Tablespoon Challenge Butter
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