Blue Cheese Crusted Steak
- 2 KC Strip Steaks, about 12 ounces each and 1-1/2 inches thick (or your favorite steak cut)
- 1 tablespoon unsalted butter
- 2-3 shallots, sliced into ¼-inch thick rounds (about 1 cup shallots)
- 1 table spoon balsamic vinegar
- 1/3 cup panko breadcrumbs
- ½ teaspoon, vegetable oil, plus 1-2 tablespoons, divided
- 3 ounces crumbled blue cheese (about ¾ cup)
- 1 table spoon chopped Italian parsley
- 2 teaspoons chopped fresh thyme leaves
- Kosher salt and freshly-ground black pepper
- 30 minutes before you’re ready to cook, season steaks on both sides with salt and pepper and let stand at room temperature.
- Melt butter in a small skillet over medium high heat. Add sliced shallots with a pinch each of salt and pepper. Cook until beginning to soften, about 3 minutes. Reduce heat to low and continue cooking until shallots are soft and caramelized, about 15 minutes longer.
- Deglaze the pan with the balsamic vinegar, scraping up any brown bits from thee bottom. Cook, stirring, until vinegar is evaporated, 1-2 minutes. Remove from heat and set aside to cool.
- Ina bowl, mix together Panko, blue cheese, parsley, thyme, ½ teaspoon oil, and caramelized shallots. Leave some chunks of blue cheese in the mixture.
- Preheat oven to 500 degrees F
- Heat 1-2 tablespoons oil in a 12-inch, oven-safe skillet over high heat, just until wisps of smoke start to rise from the edges of the pan. Sear the steaks for 3-4 minutes per side, until the center registers 120 degrees F (for steaks to be served medium-rare).
- Top each steak with half of the blue cheese mixture, pressing to pack it in a bit for cleaner slicing. Transfer the skillet to the oven and bake for 4-5 minutes, until the cheese is melted, the topping is golden, and the steaks have an internal temperature of 128-130 degrees F. Remove from oven, let steaks rest 5 minutes of a cutting board, and serve.