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
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.)
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?
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!
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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.
Mix to combine. Refrigerate for 30 minutes.
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.)
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.
Tightly close the foil, being sure that it is completely sealed (the potatoes steam in the foil).
When the grill is preheated, add the foil packet to the non-direct heat side. Close the grill and let cook for 25 minutes.
While the potatoes are cooking, pat the steak dry and season with salt and pepper.
Drizzle with olive oil on each side.
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.
Flip the steak and grill for another 3 minutes over direct heat.
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.
Remove from the grill and cover with aluminum foil. Let rest for 5 minutes.
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).
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.
Oh man, this was fantastic. The quality of the cut of steak was really apparent in this dish, the flavor was incredible!
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.
On the potatoes, the tarragon and lemon zest combination made for a zesty flavor to the potatoes, which worked perfectly with the steak.
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!
This is one of the best “steak-and-potatoes” meals I’ve had in a long time, and it was so simple to make!
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
Ingredients
- 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
- 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
- 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
- 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.
- Mix to combine. Refrigerate for 30 minutes.
- 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.)
- 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.
- Tightly close the foil, being sure that it is completely sealed (the potatoes steam in the foil).
- When the grill is preheated, add the foil packet to the non-direct heat side. Close the grill and let cook for 25 minutes.
- While the potatoes are cooking, pat the steak dry and season with salt and pepper.
- Drizzle with olive oil on each side.
- 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.
- Flip the steak and grill for another 3 minutes over direct heat.
- 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.
- Remove from the grill and cover with aluminum foil. Let rest for 5 minutes.
- 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).
- 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.
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.