Recipe
Goat Cheese Smothered Steak
Steak might be my favorite food. It’s a little bit sweet, satisfying to chew, and filling. My favorite cut is probably a New York Strip,
which is what I’ve used here. You can use whatever cut you like for this, as this recipe is mostly about the toppings.
which is what I’ve used here. You can use whatever cut you like for this, as this recipe is mostly about the toppings.
The Steak
I generously seasoned these steaks with salt and pepper and let them sit at room temperature for an hour before
I put them on the grill. Then seared both sides on high and reduced the heat to medium to finish them to a medium rare.
(125 degrees internal temperature) These were very thick cut steaks, probably 2 ½ inches I seared each side for 4 minutes
a piece and then they only needed another 5 minutes or so to finish up.
I put them on the grill. Then seared both sides on high and reduced the heat to medium to finish them to a medium rare.
(125 degrees internal temperature) These were very thick cut steaks, probably 2 ½ inches I seared each side for 4 minutes
a piece and then they only needed another 5 minutes or so to finish up.
The Goat Cheese Butter
Equal parts salted butter and goat cheese (both left out to soften) whip them together with a fork until nice and smooth.
Then add pepper, dried parsley, and a couple drops of lemon juice to taste and whip it together again. Store it in the fridge until ready to use.
Then add pepper, dried parsley, and a couple drops of lemon juice to taste and whip it together again. Store it in the fridge until ready to use.
This is really easy to make and you can make it a couple days ahead of time (or during nap time the day you’re making steaks.)
You want to take it out while you’re cooking the steaks so it softens and easily melts over the top of your steak. Alternatively, you can microwave it
for ~15 seconds if you just took it out of the fridge.
You want to take it out while you’re cooking the steaks so it softens and easily melts over the top of your steak. Alternatively, you can microwave it
for ~15 seconds if you just took it out of the fridge.
The Balsamic Reduction
I recommend you do not skip this step when using the goat cheese butter spread. Goat cheese is quite sharp and needs the sweetness of the
reduction to help keep it from overpowering the steak. You can either make one of these or purchase one, I bought one.
If you buy one, look for it to only have two ingredients: Balsamic Vinegar, and Sugar.
reduction to help keep it from overpowering the steak. You can either make one of these or purchase one, I bought one.
If you buy one, look for it to only have two ingredients: Balsamic Vinegar, and Sugar.
The DIY route is pretty easy though.
1 Cup of Balsamic Vinegar
1-2 Tablespoons Sugar
1-2 Tablespoons Sugar
Add the vinegar and sugar to a saucepan, and cook until the sauce has thickened and reduced by about half (or desired thickness);
stir occasionally to help dissolve the sugar.
stir occasionally to help dissolve the sugar.
This stuff is potent so don’t go nuts drizzling it on top of your goat cheese, a tiny bit will do.
Drizzle it on top of this dish, on top of chicken burgers, on top of a tomato salad.
Drizzle it on top of this dish, on top of chicken burgers, on top of a tomato salad.
Notes
These toppings, while delicious, will not mask a badly cooked steak, but they’ll try really hard.
Do yourself a favor and make those caramelized onions as well. I cut up half an onion and cooked the pieces on low heat with a tablespoon of butter,
stirring occasionally to keep them from burning, while I made everything else.
stirring occasionally to keep them from burning, while I made everything else.
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