Eat steak. Eat steak. Eat a big old steer. And eat it with goat cheese and lemon to really class it up.
In the last year or two, I’ve really gotten into the art of making a great steak (i.e., medium rare beef, baby!). On top of learning the actual process behind it and figuring out temperatures, I’ve slipped into brand new territory with cheeses, finishing butters, sauces, etc., and it’s changed the way I look at steak
This one comes from Bobby Flay, and adds a thick, herby cheese to finish the steak that slowly melts onto the finished meat, followed up by a sweet and sour mustard.
And there it is. Now we’re both hungry.
Recipe adapted from Bobby Flay
4 New York strips, excess fat trimmed
1/2 cup honey
2 tbsp. Dijon mustard
2 tbsp. whole grain mustard
2 lemons, juiced
1 log, soft cream cheese
1/4 cup finely chopped thyme, parsley & chervil
salt and peppers
To make the mustard sauce, whisk together the honey, lemon juice, Dijon and whole grain mustards in a small bowl, and set aside. Give the mustard 30 minutes to really meld.
In another bowl, mix the goat cheese, herbs and a little olive oil. Season to taste, then refrigerate until ready to use.
Season the steaks with oil, salt and pepper, then grill until desired doneness. If you’re unsure about cooking time, Google it and/or get and instant read thermometer.
Rest the steaks for 5-10 minutes, then top with the goat cheese mixture and finish with the lemon-honey mustard.