A wet-aged New York delivers a firmer bite and intensely beefy flavor that thrives in cast iron. Blue cheese butter melts directly into the crust while crispy shallots add sharpness and texture, creating a classic steakhouse combination with serious depth.

Ingredient List

• 2 New York Strip steaks (1.5 inches thick, wet-aged 27 days)
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp neutral oil

Blue Cheese Butter

• 4 tbsp unsalted butter, softened
• 2 oz blue cheese, crumbled
• 1 tsp chives, finely sliced
• Fresh cracked black pepper

Crispy Shallots

• 2 shallots, thinly sliced
• 1 cup neutral oil

Process

1. Remove steaks from refrigeration 30–45 minutes before cooking and pat dry thoroughly.
2. Season generously with kosher salt and black pepper.
3. Mix softened butter, blue cheese, chives, and black pepper until combined. Refrigerate until needed.
4. Heat neutral oil in a small saucepan to 325°F. Fry shallots 2–3 minutes until golden brown. Transfer to paper towels and lightly salt.
5. Heat cast iron skillet over high heat until lightly smoking (500–650°F surface temperature).
6. Add neutral oil and sear steaks 2–3 minutes per side until a deep crust develops.
7. Continue cooking until internal temperature reaches 130–135°F for medium-rare.
8. Rest steaks 5–10 minutes before serving.
9. Top each steak with blue cheese butter and finish with crispy shallots.