Steak Recipe with Stilton Sauce ~ Giveaway Included.

How was everyone’s Friday night? DH and I had a special night for our anniversary. We went out to dinner, ordered Surf and Turf and drank wine. Thank you Nieuport 17. The steak with peppercorn sauce was mighty fine.

Would you like a steak recipe for 4th of July Grilling? Here is a favorite. I promise it’s easy and will make you look and feel like a gourmet.

As a reminder, click on this post HERE, leave a comment, and you are entered to win a $100 of Ultra Premium Steaks shipped straight to your door (need to live in California). Entry deadline is Sunday night. The winner will be selected Monday.

Now back to our Steak Recipe adapted from Ina Garten Steakhouse Steaks recipe:

Steak Ingredients

2 (10-ounce) New York or Filet Steaks
2 tablespoons olive oil
1 tablespoon coarse salt
1 tablespoon coarsely cracked black peppercorns
Stilton Chive Sauce, (below)

Stilton Chive Sauce:

1 1/2 cups heavy cream
2 ounces Stilton Blue Cheese crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives

Dey Dey Ranch steaks come frozen. Pull them out of your freeze and run them under warm water to defrost. In the mean time let’s make the Stilton sauce.

Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes.

Remove the pan from the heat,

add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts

This stuff is delectable.

Now that your steaks have come to room temperature let’s give them some attention. Fire up your grill.

Pat the steaks dry with a paper towel and brush them lightly with olive oil. Combine the course salt and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.

When the grill is ready, add the steaks. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you’re actually testing the middle of the steak.)