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 to your liking before giving it a nice char.







Blue Cheese Sauce

  • 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

Reverse Seared Steaks

  • 2 New York strip steaks (1 ½ to 2 inches thick)
  • kosher salt
  • freshly ground black pepper
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon Challenge Butter


Blue Cheese Sauce

  • 1

    Melt Challenge Butter in a saucepan over medium heat. Add shallots and cook until softened but not browned, about 3 minutes. Stir in flour and cook 1 minute. Whisk in wine and cook, stirring, until thickened and alcohol has cooked off, about 5 minutes.

  • 2

    Whisk in heavy cream, salt and black pepper; bring to boil and reduce to a gentle simmer. Cook until thickened, about 5 minutes. Reduce heat to low and add half the blue cheese; stir until completely melted.

  • 3

    Stir in Worcestershire sauce and remove from heat. Keep warm while you cook the steak.

  • 4

    When ready to serve, stir in the remaining blue cheese chunks. Taste and add more salt or pepper if needed.

Reverse Seared Steaks

  • 5

    Preheat oven to 250°F. Line a rimmed baking sheet with foil and place a wire rack over top.

  • 6

    Season steaks all over with Kosher salt and black pepper; place on prepared rack. Place steaks in the oven and cook until an instant-read thermometer registers 115°F for medium-rare, 125°F for medium, or 135°F for medium-well, 25-40 minutes depending on steak thickness.

  • 7

    When steaks are close to reaching desired doneness, heat 1 Tablespoon oil in a large cast-iron pan over high heat.

  • 8

    Add steaks and Challenge Butter and cook for 2 minutes, until a deep brown crust is formed. Flip steaks and cook another 2-3 minutes, or until internal temperature is 125°F for medium rare, 135°F for medium, or 145°F for medium-well.

  • 9

    Serve right away, spooning blue cheese sauce over top.

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