A blue steak is perfectly seared on the outside while the inside remains extra rare which allows you to really taste the flavor of the beef. It truly is one of the most delectable ways to enjoy a quality cut of meat, plus it's quick and easy to prepare! If you consider yourself a steak connoisseur, you have to try this 'bleu' New York strip!
2tablespoonbutter(divided into two equal portions)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
First, remove your steak from the fridge an hour before cooking to let it come to room temperature.
Heat the olive oil in a large cast iron skillet or frying pan over high heat. Meanwhile, pat the steak seasoning into the steaks on all sides.
Once the pan is smoking hot, add the New York strip steaks and optional garlic and thyme or rosemary, if using. Allow the steak to sear without disturbing it for 90 seconds. (*I recommend washing your tongs during this time).
Flip the steaks and add 1 tablespoon of butter on top of each. Let the butter melt, then tip the pan and use a spoon to baste (or 'arroser') the butter over the steaks as they cook for 1 minute longer. (*Wash your tongs during this time).
For a blue rare steak, you must sear the sides to kill any bacteria on the surface. Use your tongs to grip the steak and gently roll the edges on the pan to sear the edges of each steak.
Transfer the steaks to a clean cutting board or serving platter and loosely tent a piece of foil over the top. Let them rest for 10 minutes before serving.
Notes
If you prefer not to use olive oil, grapeseed, peanut, or canola oil would be great alternatives!
I highly recommend using a cast iron pan for pan-searing any type of steak. Cast iron creates better caramelization, and in my opinion, better flavor. However, this is a personal preference and a heavy-bottomed frying pan will work too.
If you are working with larger steaks, be sure not to crowd the pan. Use multiple pans or work in batches if necessary.
To store: Place steaks in an airtight container in the fridge for up to 3 days. To freeze them, you can wrap the steaks in foil or plastic wrap and place them in a heavy-duty freezer bag. Freeze for up to 4 months and defrost in the fridge overnight before reheating.
To reheat: The best way to reheat a blue rare steak is in the oven at a low temperature then reverse sear it at the end to crisp up the outside. Preheat your oven to 250°F (120°C) and place the steaks on a wire rack inside a rimmed baking sheet. Put them in the oven until they reach an internal temperature of 110°F (43°C), about 20-25 minutes for a 1" thick steak. Then remove them from the oven and cover them with foil as you heat a skillet over high heat with 1 tablespoon of oil. Once hot, add the steaks and sear for 1 minute on each side. Remove from heat, cover with foil, and let rest for 5 minutes before serving.
blue rare steak, blue steak, how to cook blue steak, New York strip steak, New York strip steak recipe, pan seared blue steak, Pan Seared New York Strip Steak, perfectly cooked rare blue steak, rare steak recipes, steak recipes