Grilled Buffalo Steaks with Blue Cheese Butter


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Grilled Buffalo Steaks with Blue Cheese Butter

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    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.

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    Servings and Ingredients

    Serves 4
    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
    • Whisk
    • Small bowl
    • Large resealable plastic bag
    • Charcoal or gas grill
    • 10-inch cast iron skillet
    • Paper towels
    • Meat thermometer


    1. 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.

    2. Whisk together 1/2 cup hot sauce, soy sauce, 2 tablespoons vegetable oil, chili powder, minced garlic, and remaining 1 teaspoon pepper.

    3. 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.

    4. 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. 

    5. 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.

    6. 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. 

    7. 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.

    Nutrition facts


    530 Calories per serving

    Amounts Per Serving

    • Total Fat: 44g
    • Cholesterol: 115mg
    • Sodium: 2080mg
    • Total Carbohydrates: 7g
    • Protein: 30g

    Daily Values

    Iron 15%
    Calcium 6%
    Vitamin D 0%
    Potassium 4%