Black N’ Bleu Recipe

Prepare steak

Remove steak from refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry with paper towels.

Mix the marinade: in a small bowl combine soy sauce, Worcestershire sauce, olive oil and minced garlic. Stir to combine.

Season and marinate: place steak on a plate or shallow dish. Brush or pour half the marinade over both sides of the steak and rub in. Reserve remaining marinade. Sprinkle the coarse ground black pepper and sea salt evenly over both sides. Let rest 15–30 minutes for flavor to develop (do not over-marinate).

Preheat: heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 5 minutes. If using a charcoal or gas grill, preheat to high (500°F/260°C) with grates cleaned and oiled.

Sear the steak: add 1 tsp oil to the skillet and swirl to coat. Place the steak in the skillet and sear without moving for 2–3 minutes to develop a deep crust. Turn and sear the other side 2–3 minutes. Use tongs to sear edges for 30–45 seconds to render fat.

Finish to temperature: reduce heat to medium-high and continue cooking, flipping once, until desired doneness: for medium-rare aim for 125–130°F (approx. 3–4 minutes after searing total depending on thickness). Use an instant-read thermometer inserted into the thickest part to check. If steak is thick, you can transfer to a 400°F (200°C) oven for 3–6 minutes to finish.

Rest steak: transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes so juices redistribute.

Make bleu butter: while steak rests, in a small bowl combine softened butter, crumbled bleu cheese, chopped parsley and lemon juice. Mash and stir with a fork until well combined but still slightly chunky. Season with a pinch more black pepper to taste.

Plate and top: slice steak against the grain into 1/4–1/2 inch slices. Arrange on plates and dollop or smear 1–1½ tablespoons bleu butter over each steak portion so it melts into the meat. Spoon any resting juices over slices.

Garnish and serve: finish with a light sprinkle of coarse black pepper and a few parsley leaves. Serve immediately so the bleu butter is warm and melty.

Quick salad: toss mixed greens and halved cherry tomatoes with 1 tsp extra-virgin olive oil and 1 tsp balsamic vinegar. Season lightly with salt and pepper and serve alongside the steak.

Serving suggestion: serve STEAK with the salad or roasted potatoes, and a glass of red wine. Leftover bleu butter can be refrigerated for up to 3 days and used on other grilled meats or vegetables.