Strip Steak with Blue Cheese Mornay

Strip Steak with Blue Cheese Mornay

Ingredients:

• 1 14 oz Strip Steak

• 1 tsp kosher salt

• 1 Tbsp unsalted butter

• 1 Tbsp gluten free flour

• ¾ cup milk, room temp

• ⅓ cup crumbled blue cheese

• 1 Tbsp avocado oil

• ¼ tsp black pepper

Yields 2 Servings

Prep Time: 30 minutes

Cook Time: 25 minutes

Pull your steak out of the refrigerator. Pat the steak completely dry, season aggressively with kosher salt, and let come to room temperature. The early application of the kosher salt will not only season the meat but begin to tenderize it as well.

In a small saucepan, melt down the butter until it starts to slightly bubble. Then add the gluten free flour and whisk together to create a roux. Cook for 2 minutes over medium heat. Gradually begin whisking in the milk until a slightly thickened bechamel is formed. Over low heat, whisk in the blue cheese until melted and homogenous. Season slightly with kosher salt and black pepper, and reserve.

Preheat a cast iron skillet over medium-high heat, about 5-7 minutes. Add the avocado oil, and make sure it is evenly distributed. Pat the steak dry one last time, add a final sprinkle of kosher salt, and place in the skillet moving away from you. You will want to immediately hear a loud sizzle; this means there is maximum contact happening with the steak and the skillet. For a steak 1” thick, sear four minutes per side until a deep brown. Remove from the skillet and allow to rest 8-10 minutes. Do not skip this step!

After resting, slice the steak across the grain into strips. Plate it up with a generous pour of the blue cheese mornay, a touch of extra blue cheese if desired, and a final scrunch of black pepper. Serve immediately and enjoy.