TLC Cooking "Emeril's NY Strip with Blue Cheese-Walnut Butter"

Emeril's NY Strip with Blue Cheese-Walnut Butter

Planet Green

YIELD 4 servings

INGREDIENTS

4 (10‑ounce)	New York strip steaks
1/2 cup	unsalted butter, softened
1/4 pound	Stilton cheese, crumbled (about 1 cup) at room temperature
1/4 cup	chopped toasted walnuts
2 tablespoons	Kosher or coarse sea salt
1 tablespoon	coarsely ground fresh black pepper

PREPARATION:

Method

Stir together softened butter and Stilton until creamy. Stir in walnuts. Form mixture into a log and roll in wax paper. Refrigerate until firm, about 2 hours. Walnut-Stilton Butter can be kept refrigerated for several days or frozen for up to 2 months.
Preheat a grill to high heat. Season both sides of the steaks with the salt and pepper. Place steaks on a well-oiled preheated grill and cook for 4 to 5 minutes each side for medium rare, or to desired degree of doneness. Allow steaks to stand for 5 minutes before serving. Serve topped with generous tablespoonfuls of the Walnut-Stilton Butter.
Editor's Note: Serve with Cabernet Sauvignon. Look for organic dairy and local, organic, grass-fed steaks—try at your local farmers market.

This recipe appears in: Beef

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