I am going to post this recipe because I think it is perfect for the fourth. As you take the sizzling charred New York strip off the grill, top it with the sun dried tomato butter and watch it melt over the steak. I tend to use lots of charocal with dampened wood chips in order to get the grill as a hot as it can and impart the flavor of a great fire . I really don’t like using gas grills because they don’t get as hot and as charcoal and the don’t impart any flavor. Use a light amount of good olive oil on the steak and then season with a good amount of kosher salt and freshly ground black pepper. Place the grate as close to the fire and sear the steak on both sides. Move to the side and finish cooking if necessary. When the steak is finished cooking set it to the side and let it rest for 10 minutes before topping with the butter.
1/2 cup chopped Sun-Dried tomatoes
1 cup Good butter
1/3 cup Maytag Blue Cheese
1 Tablespoon Lemon Juice
1 Tablespoon Worcestershire Sauce
Remove the butter and blue cheese from the refrigerator and place in a mixing bowl, bring to room temperature. Add the rest of the ingredients and mix with a wooden spoon.
Hi..another wonderful dish! I jotted down the sun-dried tomato butter recipe, as I am grilling steaks this 4th and am opting for your recipe in place of my usual, Horseradish-Chive Butter.
Thank you Chef and have a Happy 4th!
Hi, just stumbled across your blog but wish I had found it earlier… As a steak fanatic, I can use a few good tips from real pros. Personally like to use lumpwood charcoal with soaked chunks of hickory or oak and run the process in reverse – first smoke for 15-20 min, and at the end sear. I’ll be leaving Atlanta soon but will give McKendricks a try definitely!
Sounds great! I will have to try that procedure!