New York Steak with a Humdinger Enhancement

A great quality New York steak is what I love to order in fine steak houses and purchase at Costco to make for guests and family. A New York USDA Prime cut has a full-bodied texture that is slightly firmer than a rib eye or a Filet Mignon. It is my favorite. When I was in Pasadena recently at Ruth Chris a menu option caught my eye.

11oz New York fillet with a Blue Cheese Crusted Enhancement

While savoring every bite I knew this would be a great recipe to replicate at home. Here is my version of a Prime New York Steak with a Blue Cheese Crust; blue cheese roasted garlic and panko bread crumbs.

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Above: Santa Maria Steak Seasoning (it is my preferred steak seasoning), viagra Panko Breadcrumbs and Crumbled Salem Blue Cheese. You will also need minced garlic, there 1 tsp.

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Season your steak while you pre-heat your outside grill or inside grill pan. I prefer an outside BBQ grill, but since it was dark outside, these were done inside for photography reasons. Remember to let your steaks come to room temperature, at least 70 F, before grilling. A cold steak will contract when it hits the heat and cause it to toughen. Put your meat on the counter 30-45 minutes prior to grilling then slap those hunks of beef on a medium high/high grill and leave them alone to let the magic happen.

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Let’s make the enhancement. Put 1/4 cup crumbled blue cheese in a bowl.

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Add 1 tsp minced garlic, and 1/4 cup panko breadcrumbs

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Stir until combined.

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Prepare a baking sheet with Reynolds non-stick aluminum foil I so dearly love,it saves so much clean up time.

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After flipping your steaks once, after 6-7 minutes, they should look like this.


I use a thermometer to test the doneness of the meat. I can’t do it by feel yet. Remove steaks from the grill 5 degrees before your steak reaches your desired doneness. Then let them rest 5 to 10 minutes before serving. During this time the meat continues to cook, and its temperature will rise 5 to 10 degrees allowing the juices to redistribute. These are my guidelines knowing the meat still needs to rests.

Rare – 120 degrees F.
Medium Rare – 125 degrees F.
Medium – 130 degrees F.

I was busy taking photos, so these steaks came out Medium Well, sorry DH.

He loves them Medium Rare, next time honey.


Place the hot steaks on the foiled lined sheet pan and pile on the prepared blue cheese mixture.


Place those babies under the broiler to heat up that cheese and crisp up those breadcrumbs.


Keep your eye on the game, leave the oven door open so you don’t walk away, forget about them, and dinner, is well umm, ruined (burned to a crisp). Not that I have ever done that before…..




Put them to bed to rest for a few minutes. While you make a cool veggie side dish.


Take some sugar snap peas, heat them in the microwave for 1 minute under plastic wrap, then


add a little Olive Oil – the good stuff like Colvata.


add a little salt – DONE.


Dinner is served. Medium Well. Dr Atkin’s would approve.


I think DH liked it despite being medium well.


So sad the poor Beagles got none.


  1. The steak looks delicious. I’m thinking of making steak and pea tomorrow, too. I love the recipe, so I’m just gonna try it.

  2. I must say – that looks A LOT better than in the restaurants!! I’ll share a steak with you anytime!

  3. looks yummy – bleu cheese & steak anything and I’m there!

  4. Yummy! I think even I could make this!!

  5. Just picked up some NY Prime’s @ Costco today for DS b-day manana – I laughed when you said you over did them – that is such a common foodie blogger blunder – I have done it too and my DH loves his pretty rare.


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