- Serves: 2 servings
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- 2-12 ounce Oliver’s Choice Boneless New York Steaks
- 1 tablespoon unsalted butter
- 2-3 shallots, sliced into 1/4-inch thick rounds (about 1 cup shallots)
- 1 tablespoon balsamic vinegar
- 1/3 cup panko breadcrumbs
- 1/2 teaspoon olive oil , plus 1-2 tablespoons, divided
- 3 ounces Point Reyes Bay Blue Cheese
- 1 tablespoon chopped Italian parsley
- 2 teaspoons chopped fresh thyme leaves
- sea salt and freshly-ground black pepper
Melt butter in a small skillet. Add sliced shallots with a pinch each of salt and pepper. Cook until soft and caramelized, about 15 minutes. De-glaze the pan with the balsamic vinegar, scraping up any brown bits from the bottom. Cook, stirring, until vinegar is evaporated, 1-2 minutes. Remove from heat and set aside to cool.
In a bowl, mix together panko, blue cheese, parsley, thyme, 1/2 teaspoon oil, and caramelized shallots. Preheat oven to 500 degrees.
Heat 1-2 tablespoons oil in a 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 centers register 120 degrees F (for steaks to be served medium-rare).
Top each steak with half of the blue cheese mixture, pressing to pack it 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 on a cutting board, and serve.