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You are here: Home / 10 Ingredient Meals / Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

July 17, 2017 By Kaitlin 6 Comments

Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

 

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

I’m excited to share that my blog is about to get considerably more beefy! For the next few months, I’ve partnered with Moyer Beef to share some awesome beef recipes. Moyer Beef sources beef and angus beef locally from small family farms in the Northeast. I’ve been sent a bunch of different cuts, so I can’t wait to share some recipes!

Source: moyerbeef.com

Source: moyerbeef.com

First up, I decided to make a grilled meal using Moyer Beef’s Angus New York Strip Steaks. New York Strip Steak is also known as Kansas City Strip Steak or Ambassador Steak in the US and Sirloin Steak or Porterhouse Steak in Europe.  This cut is particularly tender and flavorful. Angus New York Strip Steak, known for their marbling, are even more flavorful (marbling = flavor). This cut of steak comes from the short loin, along the back of the cow. (Fun fact = a T-bone steak is a New York Strip Steak with the bone and tenderloin still attached.)

Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

So, in my opinion, the flavor of a New York Strip Steak should be allowed to mostly shine on its own. Adding a bit of fancy butter on top won’t hurt though, right?

Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

Playing off the flavors of the Honey-Tarragon Blue Cheese Butter, I also made Grilled Tarragon Potatoes to go with the steak. The result is these crave worthy recipes for Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter & Grilled Tarragon Potatoes!

Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

 

Ingredients:

Steak: (serves 2, multiply as needed)

  • 2 (1-inch thick) New York Strip Steaks (I used Moyer Beef’s Angus New York Strip Steaks)
  • salt and pepper, to taste
  • 1 tablespoon olive oil

Honey-Tarragon Blue Cheese Butter: (serves up to 8)

  • 1 stick (1/2 cup) salted butter, softened to room temperature
  • 1/4 cup crumbled Blue Cheese (I used a Smokey Blue Cheese to highlight the grilling flavor)
  • 1 teaspoon honey
  • 1 teaspoon fresh tarragon, finely chopped
  • 1/8 tsp black pepper

Grilled Tarragon Potatoes: (serves 2, multiply as needed)

  • 12 oz baby potatoes, halved (I used tri-color potatoes)
  • 1/2 shallot, finely chopped
  • 2 teaspoons fresh tarragon, finely chopped
  • 1 tablespoon salted butter
  • zest from 1 lemon
  • salt and pepper, to taste

Start by making the butter. Make sure the butter is really soft before starting. Add the butter, blue cheese, honey, tarragon and black pepper to a bowl.

IMG_9076

Mix to combine. Refrigerate for 30 minutes.

IMG_9077

After 30 minutes, scoop the butter mixture out on to plastic wrap. Wrap tightly, rolling into a log while wrapping. Add back to your refrigerator until ready to use. (You can make this ahead of time, up to a week prior.)

IMG_9078

When ready to grill, preheat your grill to medium-high heat, keeping one section off for non-direct heat. Remove your steaks from the refrigerator at least 20 minutes prior to grilling. Halve your mini potatoes and add to a large sheet of aluminum foil. Top with shallots, tarragon, lemon zest, butter, salt, and pepper.

IMG_9079

Tightly close the foil, being sure that it is completely sealed (the potatoes steam in the foil).

IMG_9080

When the grill is preheated, add the foil packet to the non-direct heat side. Close the grill and let cook for 25 minutes.

IMG_9087

While the potatoes are cooking, pat the steak dry and season with salt and pepper.

IMG_9081

Drizzle with olive oil on each side.

IMG_9083

Add the steaks over direct heat (you can add the steaks to the grill while the potatoes cook over indirect heat). Grill without moving the steak for 3 minutes.

IMG_9085

Flip the steak and grill for another 3 minutes over direct heat.

IMG_9086

Move to indirect heat, close the grill, and cook for an additional 3 minutes per side, or until the internal temperature of the steak reaches 135 degrees F for medium-rare, or 145 degrees F for medium.

IMG_9089

Remove from the grill and cover with aluminum foil. Let rest for 5 minutes.

IMG_9091

When the potatoes are done, remove from the grill and pierce with a fork to make sure they are cooked through. They should easily be pierced (if they aren’t, add back to the grill until done).

IMG_9092

After the steak has rested, add to individual plates. Slice your butter into ~1 tablespoon disks and top the steak with the butter. (Note: you’ll have extra butter left over.) Serve with the potatoes.

Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

Oh man, this was fantastic. The quality of the cut of steak was really apparent in this dish, the flavor was incredible!

Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

The butter added a nice depth of flavor: some tanginess from the blue cheese, sweetness from the honey, creaminess from the butter, and a bit of brightness from the fresh tarragon. It also changes the steak from a typical at-home dinner to something a bit more special, don’t you think? This would be a great recipe for guests, or to celebrate with your family at home.

Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

On the potatoes, the tarragon and lemon zest combination made for a zesty flavor to the potatoes, which worked perfectly with the steak.

Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

I’ve mentioned before that in the summer, if I can grill instead of use my oven, I absolutely do. I love the flavor grilling imparts, plus cleanup is so much easier!

Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

This is one of the best “steak-and-potatoes” meals I’ve had in a long time, and it was so simple to make!

Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

 

Other Moyer Beef Posts:

  • Slow Cooker Shredded Beef Tacos with Chimichurri
  • Meatballs in Tomato Sauce
  • Grilled T-Bone Steak with Gremolata
  • Beef Kofta Kabobs
  • Hashweh (Spiced Ground Beef with Pistachios Over Rice)
  • Steak and Eggs Hash
  • Sheet Pan Steak Fajitas

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Grilled New York Strip Steak w/ Honey-Tarragon Blue Cheese Butter & Grilled Tarragon Potatoes

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 5 minutes

Yield: 2 servings

Serving Size: 1 steak, 1 tablespoon butter, 8 oz potatoes

Grilled New York Strip Steak w/ Honey-Tarragon Blue Cheese Butter & Grilled Tarragon Potatoes

Ingredients

    Steak: (serves 2, multiply as needed)
  • 2 (1-inch thick) New York Strip Steaks (I used Moyer Beef’s Angus New York Strip Steaks)
  • salt and pepper, to taste
  • 1 tablespoon olive oil
  • Honey-Tarragon Blue Cheese Butter: (serves up to 8)
  • 1 stick (1/2 cup) salted butter, softened to room temperature
  • 1/4 cup crumbled Blue Cheese (I used a Smokey Blue Cheese to highlight the grilling flavor)
  • 1 teaspoon honey
  • 1 teaspoon fresh tarragon, finely chopped
  • 1/8 tsp black pepper
  • Grilled Tarragon Potatoes: (serves 2, multiply as needed)
  • 12 oz baby potatoes, halved (I used tri-color potatoes)
  • 1/2 shallot, finely chopped
  • 2 teaspoons fresh tarragon, finely chopped
  • 1 tablespoon salted butter
  • zest from 1 lemon
  • salt and pepper, to taste

Instructions

  1. Start by making the butter. Make sure the butter is really soft before starting. Add the butter, blue cheese, honey, tarragon and black pepper to a bowl.
  2. Mix to combine. Refrigerate for 30 minutes.
  3. After 30 minutes, scoop the butter mixture out on to plastic wrap. Wrap tightly, rolling into a log while wrapping. Add back to your refrigerator until ready to use. (You can make this ahead of time, up to a week prior.)
  4. When ready to grill, preheat your grill to medium-high heat, keeping one section off for non-direct heat. Remove your steaks from the refrigerator at least 20 minutes prior to grilling. Halve your mini potatoes and add to a large sheet of aluminum foil. Top with shallots, tarragon, lemon zest, butter, salt, and pepper.
  5. Tightly close the foil, being sure that it is completely sealed (the potatoes steam in the foil).
  6. When the grill is preheated, add the foil packet to the non-direct heat side. Close the grill and let cook for 25 minutes.
  7. While the potatoes are cooking, pat the steak dry and season with salt and pepper.
  8. Drizzle with olive oil on each side.
  9. Add the steaks over direct heat (you can add the steaks to the grill while the potatoes cook over indirect heat). Grill without moving the steak for 3 minutes.
  10. Flip the steak and grill for another 3 minutes over direct heat.
  11. Move to indirect heat, close the grill, and cook for an additional 3 minutes per side, or until the internal temperature of the steak reaches 135 degrees F for medium-rare, or 145 degrees F for medium.
  12. Remove from the grill and cover with aluminum foil. Let rest for 5 minutes.
  13. When the potatoes are done, remove from the grill and pierce with a fork to make sure they are cooked through. They should easily be pierced (if they aren’t, add back to the grill until done).
  14. After the steak has rested, add to individual plates. Slice your butter into ~1 tablespoon disks and top the steak with the butter. (Note: you’ll have extra butter left over.) Serve with the potatoes.
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Related posts:

Grilled T Bone Steak with Gremolata Beef Kofta Kebabs Steak and Eggs Hash Memphis Style Grilled Ribs

Filed Under: 10 Ingredient Meals, Beef, Gluten Free, Main Dish, North America, Nut Free, On the Grill, Sides Tagged With: Angus, Baby Potatoes, Beef, Bleu Cheese, Blue Cheese, Butter, Gluten Free, Grilled, Honey, I Can Cook That, Lemon, Moyer Beef, New York Strip Steak, On The Grill, Potatoes, Recipe, Shallots, Sides, Tarragon, Zest

Comments

  1. Sheila says

    July 30, 2017 at 5:54 am

    This post just made me want to have a fat and juicy steak for dinner. I have never tried it with a honey-tarragon and butter mix so, this is certainly a must-try.

    Reply

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