Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 18 2019
Black Pepper Stittsworth Steak (Teres Major) with Blue Cheese and Bacon Cream Sauce
2 Stittsworth Steaks (teres major steaks - approximately 0.5 lb each)
kosher salt
cracked black pepper
1 tablespoon unsalted butter
1 tablespoon flour
1 cup whole milk
2 oz. Maytag blue cheese
2 slices thick-cut bacon (cooked and crumbled)
Season both sides of the teres major steaks liberally with Kosher salt. Refrigerate steaks for 1 hour. Remove steaks from the refrigerator and allow them to come to room temperature. Prepare grill for high-heat cooking, approximately 500°F. Season both sides of the steaks with cracked black pepper and additional salt.
Grill steaks for 4–5 minutes per side until they reach an internal temperature of 130°F for medium rare.
Remove the steaks from the grill and close the grill’s bottom vents to lower the temperature to approximately 350°F.
Place a small skillet on the grill and add the butter. Once the butter has melted, add the flour and stir to make a paste. Add the milk and allow it to come to a boil. Once the sauce has thickened (approximately 2–3 minutes), stir in the blue cheese and crumbled bacon then add salt and cracked black pepper to taste.