This steak…
Oh, my.
It’s a wickedly delicious combination of sweet and savory with a kick.
Wondering what the kick is? Serrano pepper.
Yep. But don’t be intimidated; it’s not that overwhelming. It’s just enough. If you’re sensitive to heat just do half of a pepper instead of a whole.
If you’re a blue cheese fan, you’ll love this.
The sauce is easy – butter, onion, orange juice, serrano pepper, Worcestershire sauce, amongst other things. I reduced it down and thickened it a little and poured it over my steak. It’s a little smoky, a little sweet and a little spicy. Sauce perfection.
*swoon*
Oh, but, wait…
Then I topped it off with some velvety blue cheese. That’s what rounds this whole beautiful thing out.
It’s unexpected, but trust me on this. I know it sounds strange, but it really is off the charts good. I want to pour this sauce all over everything. And lick it.
These are Kansas City Steak New York Strips – I’ve also had their T-Bones and filets and they’re all outstanding.
Speaking of filets, I’m giving away 4 (6 oz.) filets from Kansas City – enter below for your chance to win.
This recipe is a change from your typical steak; but step outside your comfort zone and give it a try.
Here’s your printable, and don’t forget to enter the giveaway below!
Ingredients
- 3 tbsp. butter
- 1/4 onion, diced
- 1 serrano pepper, diced
- 1/4 cup Karo syrup
- 1/4 cup BBQ sauce
- 3 tbsp. Worcestershire sauce
- 1 tbsp. basil
- 2 tbsp. pepper
- 1 tbsp. garlic powder
- 2 tbsp. sea salt
- 1 cup fresh blueberries
- 4 Kansas City Steaks New York Strips
- Worcestershire sauce, for steaks
- Blue cheese, crumbled
- Flat leaf parsley
Instructions
- Melt butter over medium heat, add onion and serrano, and saute until translucent.
- Add Karo syrup through blueberries and bring to a boil; reduce heat to low and simmer for 10 minutes, stirring occasionally.
- Remove from heat and let cool; pour in a food processor and pulse until smooth.
- Bring steaks to room temperature and add salt on both sides; let sweat for about 15 minutes and rinse; pat dry.
- Meanwhile, preheat oven to 500 degrees and heat a drizzle of olive oil in a cast iron skillet over high heat.
- Drizzle steaks with Worcestershire and sear in skillet 1-2 minutes on each side and quickly put in preheated oven.
- Cook for 2 minutes on each side, and quickly remove from oven.
- Plate and let rest for 10 minutes.
- Dress steaks with blueberry sauce, blue cheese and parsley.
- [xyz-ihs snippet="Swoop"]
a Rafflecopter giveaway
Go here to order your steaks from Kansas City Steaks and use the code LUVDAD to get 15% off your order – good through December 31st, 2016.
This Post Has 13 Comments
What does add Karo syrup through blueberries mean?
Too salty! I will make this again but reduce the seasoning to teaspoons not tablespoons.
With a little pink sea salt and some pepper, then straight on the charcoal grill for a nice sear on each side. They wouldn’t need anything more 🙂
I would cook them medium on the grill with very high heat, let’m rest for a bit and serve them up with a baked potato and grilled asparagus.
I would make them on the grill.
I would grill and use lots of peppercorns
I would serve them with a cognac cream sauce.
I would rub them with a tuscan garlic rub and then grill them
I’d make them in the broiler with garlic butter.
wow this looks so delicious. Thanks for the great recipe… I think I would just put salt and pepper on mine & pan sear them on both sides and finish in the oven in my cast iron skillet .. although I do want to try your sauce above ….thank you for the great giveaway
Great stuff!!!! I will use my portable kitchen grill to make these taste great!
I would grill them and enjoy them with a side of sautéed mushrooms!
i would love to try this