A well-done steak is tough to drag off, however I challenged myself to make Trisha Yearwood’s recipe.
Her technique was easy however the steaks got here out chewy and the tacky butter made them juicier.
I did not love the feel and taste so I will not make this once more contemplating how costly steak is.
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A well-done steak can fire up controversy as a result of it may usually find yourself dry and flavorless.
However movie star chef Trisha Yearwood’s well-done steak recipe with blue-cheese butter piqued my curiosity and I made a decision to offer it a attempt.
This is how the buttery steak turned out:
I began by making Yearwood’s cheese-filled compound butter
- 1 I began by making Yearwood’s cheese-filled compound butter
- 2 At this level, the butter did not look very appetizing
- 3 To organize the steaks, I preheated the oven to 450 levels Fahrenheit
- 4 The strategy for cooking the steaks was easy, however I saved an in depth eye on my meat
- 5 The steak was type of grainy and the cheese was pungent
- 6 This dish shouldn’t be for the faint of coronary heart, so I do not assume I am going to make it once more
The butter solely referred to as for blue cheese, butter, salt, and pepper.
The recipe suggests a meals processor however I whisked my elements collectively in a medium-sized bowl as a result of I did not have one.
I additionally minimize the ingredient measurements in half since this meal was for 2.
It took a little bit of elbow grease to mix the cheese with the butter. I then added salt and pepper.
At this level, the butter did not look very appetizing
The blue cheese gave the combination a swampy hue. The feel was additionally very thick, akin to moldable clay. Happily, the pungent odor of the cheese was tempered by the candy and creamy butter.
I mounded the combination onto a chunk of plastic wrap, rolled it right into a cylinder, then positioned it within the freezer.
The recipe didn’t specify how lengthy to let it freeze or when to take it out.
I made an informed guess based mostly on different recipes I discovered and left it to relax for about an hour. I figured this may give it ample time to agency up and let the flavors meld collectively.
To organize the steaks, I preheated the oven to 450 levels Fahrenheit
At this level, I made a decision to take the butter out and let it thaw a bit.
Yearwood’s recipe referred to as for New York strip steaks. After chatting with my native butcher, he suggested that I select ones with heavy marbleization or strips with extra intramuscular fats.
“Because you’re cooking the steaks well-done, the fats will assist retain the meat’s tenderness and stop it from fully drying out,” he defined.
The strategy for cooking the steaks was easy, however I saved an in depth eye on my meat
Yearwood did not recommend doing so, however I patted down my meat with a paper towel to take away extra moisture. This helps the steaks get a wonderful golden-brown sear and prevents extreme steam.
I then positioned my cast-iron skillet over medium-high warmth. I waited till the pan started to smoke and added a splash of vegetable oil, then my meat.
Yearwood suggests searing the meat on each side and ending it in a scorching however just lately turned off oven. This fashion, the residual warmth would end the cooking course of.
However I received a bit of careworn studying the feedback on this recipe. Some expressed disappointment as a result of they could not fathom how any well-done steak might be juicy.
Plus the steaks weren’t low cost at $50 for 2 items, so I cautiously minimize down the sear and oven occasions.
As a substitute of eight minutes within the pan, I completed the steaks for six and a half minutes within the oven.
In the end, I used to be completely satisfied that I trusted my instincts.
The meat felt agency. Once I probed them with a thermometer, the steaks registered round 152 levels Fahrenheit. As Yearwood predicted, the temperature would proceed to rise whereas they rested for 5 minutes.
At this level, Yearwood stated to position half a tablespoon of salted butter over the steaks. I assumed this was overkill and as an alternative skipped to placing a slice of compound butter on every steak.
Yearwood did not specify how a lot to make use of, so I minimize 3/4-inch slices and positioned one on every strip.
After 5 minutes, the butter started to pool and create a skinny movie over the meat.
The steak was type of grainy and the cheese was pungent
The very first thing I observed was the feel of the meat. It was grainier than the juicy medium-rare steak I used to be accustomed to consuming. It wasn’t dry, nevertheless it was chewy.
The meat was an unappealing blush shade with a grey overlay, however this did not distract me from the style.
The highly effective taste from the blue cheese was adopted by a sweetness because of the butter.
At first, I discovered the expertise off-putting as a result of there was rather a lot happening.
Curiously, the extra I ate the steak, the extra I actually appreciated how every little thing labored collectively. The steak received much-needed moisture from the butter, and the meat softened the flavour of the cheese.
This dish shouldn’t be for the faint of coronary heart, so I do not assume I am going to make it once more
To take pleasure in this, you have to be open-minded in regards to the pungent cheese and well-done texture.
Though I had a relative tolerance for this dish, my husband hated the style of the pungent cheese and felt it overpowered the steak’s taste.
The leftover butter additionally went to waste as a result of it was too robust so as to add to different dishes similar to pasta, rice, or rooster.
Total, contemplating that I might be the one one consuming this sooner or later, I will not be making this recipe once more until I am internet hosting a visitor who loves blue cheese and well-done steak.
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