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!
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!
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