Bronzed New York Steak with Bleu Cheese, Seared Pears and a Balsamic Glaze (09.17.12)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

by Executive Chef Jason Merryweather, Harvest Restaurant at Thanksgiving Point

  • 2/3 cup balsamic vinegar
  • 4 New York strip steaks (9oz. each)
  • 6 oz bleu cheese (gorgonzola, Maytag, buttermilk bleu…)
  • 1 red onion-julienned
  • 2 nice, ripe bartlett pears–halve and remove seeds, then slice each pear half vertically several times to form it into a fan

Dry rub:

  • 2T salt
  • 1 t black pepper
  • 1 t garlic powder
  • 1 t thyme
  • 1 t paprika
  • 1/4 t cayenne pepper
  • 1 t brown sugar

Mix dry rub ingredients together and apply to both sides of steaks. Let sit in fridge for up to two hours. While steaks are sitting with rub, make the balsamic glaze by reducing at a low simmer until liquid coats the back of a spoon. Set aside for plate assembly.

Prepare steaks:
In a large sauté pan, heat a tablespoon or two of veg oil, sear the New York steaks on both sides. Remove steaks to a baking dish and finish off to desired temperature in a 350 F oven. In the same pan, with a little oil, Add onions and sauté until golden brown and caramelized. Set aside for plate assembly. Add a little more oil to pan and sear the pears in the pan until lightly browned on both sides and heated through. Set aside for assembly.

Just before steaks have reached desired temp, crumble bleu cheese on top and return
to oven to let warm and coat.

Assembly:
Top steak with onions and pears. Drizzle with a bit of olive oil and balsamic reduction.
Serve immediately.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.