For the steaks:
4 New York strip steaks, trimmed
1/2 cup port wine
3 tablespoons Worcestershire sauce
1 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon red pepper flakes
2 teaspoons salt
1 teaspoon freshly ground black pepper
For the blue sheese butter:
2 tablespoons butter, softened
2 tablespoons blue cheese, crumbled
1 dash Worcestershire sauce
Direct heat grilling
Place steaks in a large resealable plastic bag and set aside while you make the marinade. In a small bowl, stir together the port wine, Worcestershire sauce, olive oil, garlic, thyme and red pepper flakes. Pour the marinade into the bag with the steaks, squeeze the excess air from the bag and seal. Marinate in the refrigerator for at least 4 hours or as long as overnight.
For the butter: place the softened butter, blue cheese and Worcestershire sauce. Using a fork, mash the ingredients together until well combined. Transfer to a piece of plastic and form into a 2-inch log by twisting the ends of the plastic wrap tightly. Refrigerate until ready to serve.
Preheat grill for direct cooking over high heat. Be sure to brush and oil the grates before cooking. Remove the steaks from the marinade and discard the marinade. Pat the steaks dry with paper towels and let sit at room temperature for 30 to 45 minutes to take the chill off the meat. Right before grilling, season with the salt and pepper.
Lay steaks at a 45° angle (10 o’clock) to the grates and cook for 3 minutes; rotate steaks 90° (2 o’clock) and cook for another 2 minutes. Flip the steaks and cook for another 5 minutes or until the internal temperature reaches 125°F for medium rare (remember that the temperature rises another 5°F or so while resting). Transfer to a cutting board and let rest for 10 minutes tented with foil.
While the steaks rest, slice the butter into four pats and place one on each steak… let the deliciousness begin! Serve steaks topped with a pat of the blue cheese butter.
Cheers and Happy Grilling!