
Beef, Pork and Lamb
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
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1Melt 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.
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2Whisk 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.
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3Stir in Worcestershire sauce and remove from heat. Keep warm while you cook the steak.
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4When ready to serve, stir in the remaining blue cheese chunks. Taste and add more salt or pepper if needed.
Reverse Seared Steaks
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1Preheat oven to 250°F. Line a rimmed baking sheet with foil and place a wire rack over top.
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2Season 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.
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3When steaks are close to reaching desired doneness, heat 1 Tablespoon oil in a large cast-iron pan over high heat.
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4Add 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.
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5Serve right away, spooning blue cheese sauce over top.