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Creamy blue cheese and perfectly seasoned meat make these Grilled Black & Blue NY Strip Steaks a drool-worthy dinner option. Fire up your grill, grab a glass of wine and prepare to be transported to a 5-star restaurant!
Juicy Grilled Black and Blue Steak
What’s better than a juicy steak cooked exactly to your liking? A juicy steak that’s not only flawlessly cooked, but also charred on the outside layer and covered in bleu cheese! That’s exactly what you get with this easy blackened steak recipe. And the seasonings used for the spice rub couldn’t be tastier!
The melty bleu cheese on top of the meat adds that nice, creamy tanginess that is so awesome with the savory steak. It’s a simple touch that really boosts this dish into gourmet status. Serve it up with a glass of red wine and you’re sure to impress any dinner guests!
What You’ll Need
All you need for this recipe is the steak, the bleu cheese and a fail-proof combination of seasonings. Simplicity is true sophistication!
- New York Strip Steaks: Ribeye and filet mignon are also good options.
- Paprika: You can use sweet or smoked.
- Cayenne Pepper: To bring some heat.
- Garlic & Onion Powders: You’ll need half a tablespoon of each.
- Salt & Pepper: We use a teaspoon of pepper and half a teaspoon of salt.
- Dried Oregano & Basil: These classic dried herbs add freshness and flavor.
- Bleu Cheese: Crumbled.
How to Make Black and Blue Steak
This blackened steak with blue cheese is made with no marination and no stress! The process isn’t much different from that of your classic grilled steak recipe. Let’s get into it!
- Bring Steaks to Room Temp: Remove your steaks from the fridge and allow them to sit on the counter for about 15 minutes to bring them to room temperature.
- Heat Grill: Set your grill to high, about 450°F.
- Make Spice Rub: In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, black pepper, salt, dried oregano and dried basil. Mix well with a fork and set aside.
- Season Steaks: Sprinkle generous amounts of the blackened seasoning mix on all sides of the steaks, and lightly press so that it sticks.
- Grill: Place the steaks on the grill and close the lid. Grill for about 4-6 minutes per side, flipping once to cook to medium-rare to medium. Adjust the cooking time if your steaks are very thick or to cook to your desired doneness.
- Top with Bleu Cheese & Let Rest: Remove the steaks from the grill and immedately sprinkle each with crumbled bleu cheese (alternatively, you can sprinkle the blue cheese on the steaks during the last few minutes of cooking if you would like it to melt more). Let the steaks rest for 5-10 mintues to allow the juices to redistribute.
- Enjoy! Serve right away, or slice against the grain before serving.
Tips for Success
Want more ways to make sure your black and blue steak comes out perfect? Check out these quick tips for the recipe.
- Start with Room Temperature Steaks: Don’t start seasoning your steaks until they’ve sat on the counter for at least 15 minutes. If they’re too cold, they won’t stick to the spice rub as well or cook as evenly. Just don’t leave the steaks out for longer than 2 hours, or they won’t be safe to eat anymore.
- Cook to Your Liking: If you like a more well-done steak, leave yours on the grill for a little longer – if you like it rare, take it off a little sooner. Adding the bleu cheese before the steaks come off the grill will make it more melty and gooey. Each of the steaks you make can be tailored to the person who’s eating it!
- Slice Against the Grain: When you’re cutting up your steaks, always remember to slice against the grain. This breaks up the muscle fibers, making each bite supremely tender and juicy.
An Instant-Read Meat Thermometer is a gamechanger for making sure your steaks are cooked exactly the way you prefer them and to grill each one to any individual’s liking.
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Make it a Meal
If you’d like to serve this steak alongside another dish or two, more power to ya! Here are some options I highly recommend:
- Pair with Potatoes: Steak and potatoes are a classic combination for a reason! The two pair incredibly well together. This blackened steak with bleu cheese belongs on a plate next to my Roasted Chili Lime Sweet Potato Fries. So yummy!
- Serve with Salad: This simple Farmhouse Salad with Citrus Vinaigrette is a fresh and healthy side dish that compliments black & bleu steak beautifully.
- Make some Veggies: I love a steak with Oven Roasted Asparagus or Air Fryer Onion Rings.
- Pair with a Cocktail: Forget the glass of wine and treat yourself to an Apple Cider Moscow Mule instead! It’s a super cozy drink that goes great with a hearty entree like this one.
How to Store and Reheat Leftovers
Leftover black and blue steak should be stored in an airtight container and refrigerated. It will last for 3-4 days. To reheat it, stick it in a 250°F oven for 20-30 minutes, or until it’s warmed through and the cheese is sizzling.
Can I Freeze Black and Blue Steak?
Yes, blackened steak with bleu cheese can be frozen. Keep it in a freezer-safe container for up to 3 months and thaw it out in the fridge before reheating.
Grilled Black & Blue NY Strip Steaks
- 4-6 steaks, New York Strip, Ribeye, Filet Mignon, or a combination
- 1 Tablespoon paprika
- ½ Tablespoon cayenne pepper
- ½ Tablespoon garlic powder
- ½ Tablespoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 cup crumbled blue cheese (about 4 oz.)
- Take your steaks out of the refrigerator and allow them to sit on the counter for about 15 minutes to bring to room temperature.
- Heat your grill on high, about 450°F degrees.
- In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, black pepper, salt, dried oregano, and dried basil. Mix well with a fork.
- Sprinkle generous amounts of the blackened seasoning mix on all sides of the steaks, and lightly press so that it sticks.
- Place the steaks on the grill and close the lid. Grill about 4-6 minutes per side, flipping once to cook to medium-rare to medium. Adjust cooking time if your steaks are very thick or to cook to your desired doneness.
- Remove the steaks from the grill and immediately sprinkle each with crumbled blue cheese (alternatively, you can sprinkle the blue cheese on the steaks during the last few minutes of cooking if you would like it to melt more). Let the steaks rest for 5-10 minutes to allow the juices to redistribute.
- Serve right away, or slice against the grain before serving.
More Steak Recipes
Steak will never go out of style, and I have plenty of recipes that dress it up in new, delicious ways! Try these next.
That is NOT a “black and blue” steak. That is a term reserved for cooking it Pittsburgh Rare, with a charred exterior and raw to rare interior.
There can be similar/same names for different things. This is just another version, and I could be more specific and call it a Blackened Steak with Blue Cheese, but this is just shorthand for that.
I LOVE you for sharing! And…I LOVE that it turned out so good! I always get nervous when others try my recipes for obvious reasons…1. it might not have been as good as i thought, 2. they screw it up 😉 3.Ummm.. I don’t have a 3rd. lol. But So glad it worked out!!!! Yay! I’m going to feature you on my Tried & True Page! and I’ll share this on Fb! xo
I am so happy I tried it. Thanks for such a great recipe!!