Grilled Black Pepper NY Strip with Blue Cheese Sauce
A steakhouse-quality grilled New York strip enhanced by a tangy, creamy blue cheese sauce spiked with garlic and Worcestershire. The marinade in Stubb's Sweet Black Pepper Anytime Sauce infuses the beef with bold pepper notes and caramelizes beautifully on the grill, while the cool, umami-rich blue cheese sauce cuts through the richness of the meat. This dish balances peppery heat, savory depth, and creamy indulgence in every bite. Perfect for home cooks seeking restaurant-level results without complexity. Serve it for date nights, special occasions, or when impressing guests matters. What sets this version apart is the dual blue cheese application—folded into the warm sauce and crumbled fresh on top for textural contrast and intensified flavor.
Ingredients
- 4 New York Strip steaks
- 1 12-ounce bottle Stubb's Sweet Black Pepper Anytime Saucehomemade black pepper paste (crushed black peppercorns, olive oil, garlic, Worcestershire)1:1bbq
sweeter commercial sauce reduces sourcing complexity; DIY adds depth and control
- 1 teaspoon salt(optional)
- 1 teaspoon black pepper(optional)homemade black pepper paste (crushed black peppercorns, olive oil, garlic, Worcestershire)1:1bbq
sweeter commercial sauce reduces sourcing complexity; DIY adds depth and control
Full guide → - ¼ cup half and half or whole milk
- ¼ cup sour cream
- ½ cup blue cheese, crumbledgorgonzola or roquefort1:1cheesedairy-free
similar funk and creaminess, slight variation in pungency
Full guide → - 1 clove garlic, minced
- ½ tablespoon Worcestershire saucesoy sauce1/2umamiadds glutenadds soy
darker, saltier; halve quantity to avoid oversalting
Full guide →
Instructions
- 1
Place steaks in a baking dish or plastic bag and pour Stubb's Sweet Black Pepper Anytime Sauce over them.
- 2
Marinate for 30 minutes at room temperature or 1 to 2 hours in the refrigerator.
- 3
Preheat an outdoor grill or indoor grill pan to medium-high heat and oil the grates.
- 4
Remove steaks from marinade and discard the liquid. Season with salt and black pepper.
- 5
Grill steaks for 3 to 4 minutes per side until a thermometer registers 140°F for medium rare.
- 6
While steaks cook, combine half and half, sour cream, blue cheese crumbles, minced garlic, and Worcestershire sauce in a small saucepan.
- 7
Heat the sauce to a simmer over low heat, stirring constantly.
- 8
Season the sauce with remaining salt and black pepper to taste.
- 9
Serve steaks topped with warm blue cheese sauce and additional crumbled blue cheese.
Tips
Let steaks rest at room temperature for 15 to 20 minutes before grilling to ensure even cooking from edge to center. Cold meat cooks unevenly and may brown poorly on the exterior.
Use a meat thermometer for accuracy. 140°F yields medium-rare with a warm pink center; remove from heat slightly earlier as carryover cooking raises temp 3 to 5°F while resting.
Crumble blue cheese just before use. Pre-crumbled versions contain anti-caking agents that can create grainy texture in the warm sauce; fresh-crumbled melts smoothly.
Good to Know
Cooked steaks keep 3 to 4 days in an airtight container. Reheat gently in a low oven or on the stovetop to avoid overcooking. Blue cheese sauce keeps 3 days refrigerated; reheat over low heat, thinning with a splash of milk if needed.
Marinate steaks up to 2 hours in advance. Blue cheese sauce can be made 1 hour ahead and reheated gently before serving. Do not grill steaks until ready to eat for best crust and temperature control.
Serve with roasted asparagus, loaded baked potato, or a crisp green salad to balance richness. Pair with bold red wines such as Cabernet Sauvignon or Malbec, or dark beers.
Common Mistakes
Do not skip oiling the grill grates to avoid meat sticking and tearing.
Do not discard marinade then reuse it for basting raw meat surfaces—this causes cross-contamination.
Do not boil the blue cheese sauce; high heat breaks the emulsion and curdles dairy, turning it grainy and separated.
Substitutions
Dairy-Free Swaps
similar funk and creaminess, slight variation in pungency
Full guide →General Alternatives
sweeter commercial sauce reduces sourcing complexity; DIY adds depth and control
darker, saltier; halve quantity to avoid oversalting
Full guide →FAQ
Can I marinate the steaks longer than 2 hours?
Yes, up to 24 hours is safe. Extended marinating intensifies pepper and umami flavors. Beyond 24 hours, salt in the sauce begins breaking down muscle fibers, turning meat mushy. Always refrigerate past 30 minutes.
What if I don't have Stubb's Sweet Black Pepper Anytime Sauce?
Make a simple marinade: combine 2 tablespoons coarsely crushed black peppercorns, 3 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon Worcestershire sauce, 1/2 teaspoon salt. Mix and coat steaks identically. Flavor will be earthier, less sweet.
Can I freeze cooked steaks with blue cheese sauce?
Yes, up to 3 months. Freeze sauce and steak separately to maintain texture. Thaw overnight in the fridge. Reheat steaks in a 275°F oven until warmed through. Rewarm sauce gently on the stove, thinning with milk if separated from freezing.