Strip Steak with Blue Cheese Mornay (Edit recipe)

glassofweinstein

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A steak dinner doesn’t need to be complicated. Let me show you how easy it can be!

30 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	473
Fat:	36 g
Carbohydrates:	11 g
Protein:	27 g
Cholesterol:	93 g
Sodium:	1036 mg
Fiber:	1 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 2

Ingredients

1 KC Strip Steak - Bachman Family Farms
1 tsp Kosher Salt
1 Tbsp Unsalted Butter
1 Tbsp Bob's Red Mill Gluten Free All Purpose Baking Flour
0.75 cup Milk
0.333 cup organic Blue Cheese Crumbles
1 Tbsp Avocado Oil
0.25 tsp Black Pepper

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pull your steak out of the refrigerator. Pat the steak completely dry, season aggressively with kosher salt, and let come to room temperature. The early application of the kosher salt will not only season the meat but begin to tenderize it as well.
In a small saucepan, melt down the butter until it starts to slightly bubble. Then add the gluten free flour and whisk together to create a roux. Cook for 2 minutes over medium heat. Gradually begin whisking in the milk until a slightly thickened bechamel is formed. Over low heat, whisk in the blue cheese until melted and homogenous. Season slightly with kosher salt and black pepper, and reserve.
Preheat a cast iron skillet over medium-high heat, about 5-7 minutes. Add the avocado oil, and make sure it is evenly distributed. Pat the steak dry one last time, add a final sprinkle of kosher salt, and place in the skillet moving away from you. You will want to immediately hear a loud sizzle; this means there is maximum contact happening with the steak and the skillet. For a steak 1” thick, sear four minutes per side until a deep brown. Remove from the skillet and allow to rest 8-10 minutes. Do not skip this step!
After resting, slice the steak across the grain into strips. Plate it up with a generous pour of the blue cheese mornay, a touch of extra blue cheese if desired, and a final scrunch of black pepper. Serve immediately and enjoy.