Monday, November 3, 2008

New York Strip Steaks Topped with Gorgonzola

Tonight is my best friends 25th Birthday, and I will be making this great steak recipe with Maine Lobsters and Basil Mint Pesto Sauce (Posted Earlier Today). As a rule we don't exchange Birthday gifts, so every year I make a huge dinner for him instead. I have a TON of cooking to do when I get home from work. It will be fun though.


  • 1/2 cup crumbled Gorgonzola cheese or other blue cheese
  • 4 slices bacon cooked crispy and crumbled up
  • 1/4 cup slivered almonds, toasted
  • 4 teaspoons fresh thyme
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 4 10 z New York Strip Steaks
  • 1/4 teaspoon salt
  • Nonstick cooking spray
In a small bowl stir together cheese, bacon, nuts, thyme, garlic, and pepper; set aside. Trim fat from steaks. Sprinkle steaks with salt. Lightly coat a grill pan or 12-inch skillet with cooking spray. Heat pan over medium-high heat; reduce heat to medium. Add steaks, half at a time if necessary; cook for 3 to 4 minutes per side or until steaks reach desired doneness. To serve, spoon cheese mixture over steaks (below). Cover with foil and let stand for 5 minutes to soften cheese. Makes 4 servings. Broiling directions: Preheat broiler. Place steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat until steaks reach desired doneness, turning once. Allow 10 to 12 minutes for medium-rare and 12 to 15 minutes for medium. Top with cheese mixture as above.

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