Emeril's Dry Age New York Strip and Buffalo Rib Eye Steaks with Blue Cheese Glacage

Yield: 6 to 8 servings

Ingredients:

1/4 pound blue cheese, crumbled

1/4 cup buttermilk

1/4 Panko breadcrumbs

2 tablespoons chopped pecans

1 tablespoon chopped thyme

1 tablespoon chopped parsley

Freshly ground black pepper

2 Dry Aged New York Strip Steaks

2 Buffalo Rib Eye Steaks

Method:

In a bowl, combine all ingredients, except steaks. Stir until well mixed. Set aside.

Preheat the grill.

Season steaks with salt and pepper, place on the grill and cook for about 4 to 6 minutes on one side. Turn steaks and dollop several tablespoons of blue cheese glacage on each steak. Continue to cook for an additional 4 to 6 minutes for medium-rare. Remove from the grill and let rest for a couple of minutes before serving.

This recipe was featured on the Stuck in a Low Carb Rut Episode of Emeril Green.