4 8-ounce New York Strip Steaks
1/2 tablespoon kosher salt
1/2 tablespoon fresh ground black pepper
For the caramelized onions:
1 large yellow or white onion, thinly sliced
2 tablespoons butter
1 tablespoon brown sugar
1/4 cup bourbon
1/2 teaspoon coarse ground black pepper
For the butter:
1/4 cup blue cheese crumbles
3 tablespoons softened butter
Remove steak from the refrigerator and set aside to allow it to come to room temperature. Preheat your grill to the highest setting (around 500º F).
In a large skillet, melt 2 tablespoons butter on medium high and add onions. Stir occasionally until the onions caramelize and brown, about 5-8 minutes. Add brown sugar and stir for about a minute to combine with the butter and juices in the pan. Stir in the bourbon and black pepper, and reduce the heat to medium. Continue to cook, stirring frequently, for another 3-5 minutes until the bourbon cooks down and is absorbed by the onions. Turn off the heat.
Season both sides of the steaks with salt and pepper. Spray down the preheated grill grates with olive oil or cooking spray. Close the lid for one minute to allow the grates to heat back up. Place the steaks on the grill and close the lid. Cooking times will vary depending on the thickness of the meat. For medium doneness with 1-1/2″ steaks, flip the steaks to an empty part of the grill after about 2-3 minutes and close the lid. Allow the steaks to grill for another 2-3 minutes and remove to a plate and cover with foil to rest for at least 5 minutes. Adjust your cooking time to achieve your preferred level of doneness.
Mix together butter and blue cheese until combined. Use marinated onions to build a foundation on the plate, and lay the steak on top. Finish with a scoop of blue cheese butter and serve.
Makes (4) 8-ounce steaks, 8+ servings