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New York Strip with Blue Cheese and Pecan Butter Grilling Method: Combo/Medium Heat Sear and Plank™ Technique 4 1 teaspoon kosher salt 1 teaspoon whole black peppercorns, coarsely ground Olive oil Blue Cheese and Pecan Butter, below Chopped parsley, optional Special Equipment: 2 Grill Friends™ Pecan Organic Grilling Planks Preheat gas or charcoal grill for a combination of direct and indirect grilling—the combo method. You will use both methods for the Sear and Plank™ technique. In a sink or container large enough to hold the planks, immerse the planks in water for 30 min. or longer (you may need to weigh it down). Allow meat to come to room temperature about 20 to 30 minutes before grilling. Just before grilling, brush both sides of the steaks with olive oil and season with salt and pepper. Place steaks directly on the cooking grates over direct heat and sear, about 2 minutes per side. Transfer steaks to soaked planks (2 per plank) and turn off the burners in the center of the cooking grate (directly under the food) for indirect grilling. Place planks in center of grill over indirect heat and close lid. Close lid and allow steaks to cook about 6-8 minutes for medium rare; internal temperature should read 140ºF. Remove the steaks from the grill and allow to rest at least 5 minutes before serving. Top each steak with a slice of the Blue Cheese Pecan Butter and sprinkle with parsley, if desired. Serves 4 Blue Cheese and Pecan Butter 1/3 cup Roquefort cheese, softened 1 stick unsalted butter, at room temperature 2 tablespoons finely chopped pecans Combine cheese and butter and mix well. On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Roll log in pecan pieces to cover the outside. Re-wrap and twist ends. Refrigerate until firm and easy to cut into pieces, about 2 hours. Leftovers can be stored, wrapped tightly, in the refrigerator for up to 2 weeks.
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