Black & Blue Strip Recipe
12oz NY Strip rubbed in blackened seasoning. topped w caramelized onions & blue cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak & Seasoning
Caramelized Onions
Topping & Finish
Method
Steak & Seasoning
- 1
Bring steak to room temperature and dry
Remove the 12 oz NY strip from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat both sides very dry with paper towels (dry surface = better sear).
- 2
Season
Lightly season both sides with 1 tsp kosher salt, then evenly rub 2 tablespoons of blackened seasoning over both sides and the edges, pressing gently so the rub adheres.
- 3
Sear and finish
Heat a heavy cast-iron skillet or stainless-steel pan over high heat until smoking hot (about 3–5 minutes). Add 1 tablespoon neutral oil and swirl to coat. Place the steak in the pan away from you and let it sear undisturbed for 2–3 minutes to develop a dark crust. Flip and add 1 tablespoon butter to the pan. Tilt the pan slightly and spoon the melted butter over the steak (baste) while cooking the second side for another 2–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). For medium, cook an additional 1–2 minutes per side. Adjust times for thickness and preferred doneness.
- 4
Rest steak
Transfer the steak to a cutting board and tent loosely with foil. Rest 5–8 minutes so juices redistribute (internal temp will rise a few degrees).
Caramelized Onions
- 5
- 6
Begin cooking
Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium skillet over medium-low to medium heat. Add the sliced onions and 1 teaspoon kosher salt; toss to coat. Spread the onions into an even layer and let them cook, stirring every 4–6 minutes.
- 7
Caramelize
Continue cooking for about 20–30 minutes until onions are deep golden brown and jammy. If they stick or brown too quickly, lower the heat and stir more frequently. Sprinkle 1 teaspoon granulated sugar over the onions about 10 minutes into cooking to encourage caramelization (optional). If the pan becomes dry or bits stick, add 1–2 tablespoons water and scrape up the fond with a spatula.
- 8
Deglaze and finish
When onions are richly browned, stir in 1 teaspoon balsamic vinegar (optional) and cook 30–60 seconds more. Taste and adjust seasoning.
Topping & Finish
- 9
Slice steak
After resting, slice the NY strip against the grain into 1/4"–1/2" thick slices (or leave whole if preferred).
- 10
Assemble
Arrange the steak slices on a plate or serving board. Spoon a generous mound of caramelized onions over the top. Sprinkle 2 ounces crumbled blue cheese evenly across the steak so it warms and softens slightly from the residual heat. Finish with a crack of freshly ground black pepper and optional chopped parsley for color.
- 11