Stir together butter, blue cheese, 1/4 teaspoon pepper, and garlic powder in small bowl until combined. Shape butter mixture into a log, about 1-1/2-inch in diameter, on piece of plastic wrap. Refrigerate compound butter 2 hours or until firm.
These Grilled Buffalo Steaks will bring the heat to your table! Marinate high-quality steak from Hy-Vee with buffalo sauce before grilling, and top with homemade blue cheese butter.
Servings and Ingredients
|¼ c. Hy-Vee unsalted butter, softened|
|⅓ c. Soiree blue cheese crumbles|
|1 ¼ tsp. Hy-Vee black pepper, divided|
|⅛ tsp. Hy-Vee garlic powder|
|½ c. Frank's RedHot original hot sauce, plus additional for serving|
|¼ c. Hy-Vee less sodium soy sauce|
|4 tbsp. Hy-Vee vegetable oil, divided|
|1 tbsp. Hy-Vee chili powder|
|2 clove(s) garlic, minced|
|2 (10-to-12-oz. each) Hy-Vee Choice Reserve beef New York strip steaks, 1-inch thick|
|1 carrot, peeled and cut diagonally into 2-inch-long pieces|
|1 stalk(s) celery with leaves, cut diagonally into 2-inch-long strips|
Things To Grab
- Small bowl
- Plastic wrap
- Small bowl
- Large resealable plastic bag
- Charcoal or gas grill
- 10-inch cast iron skillet
- Paper towels
- Meat thermometer
Whisk together 1/2 cup hot sauce, soy sauce, 2 tablespoons vegetable oil, chili powder, minced garlic, and remaining 1 teaspoon pepper.
Place steaks in large resealable plastic bag. Pour hot sauce marinade over steaks; seal bag. Turn bag to evenly coat steaks with marinade. Refrigerate 30 minutes to 2 hours, turning bag occasionally.
Preheat a charcoal or gas grill for direct grilling over high heat (450 degrees). Place 10-inch cast iron skillet on grill rack to preheat. Remove compound butter from refrigerator; set aside at room temperature to soften.
Add remaining 2 tablespoons vegetable oil to skillet on grill. Remove steaks from marinade; discard marinade. Pat steaks dry with paper towels. Place steaks in hot skillet; cook 6 to 8 minutes or until steaks reach 130 degrees for medium-rare doneness, turning halfway through. Transfer steaks to cutting board; loosely cover with foil and let rest 5 minutes.
Move skillet to coolest area of charcoal grill or turn off gas grill. Add carrot, celery, and celery leaves to hot skillet. Cook 2 to 3 minutes or until crisp-tender, stirring occasionally.
To serve, return steaks to skillet with vegetables. Drizzle with additional hot sauce, if desired. Slice compound butter and place slices on top of steaks.
Amounts Per Serving
- Total Fat: 44g
- Cholesterol: 115mg
- Sodium: 2080mg
- Total Carbohydrates: 7g
- Protein: 30g