The Strip House’s grilled steak secrets

Let the meat rest out of refrigeration for about 10-15 minutes. Lightly oil with a blended canola-olive oil or straight canola oil. Season strip steak with kosher salt and fresh-ground pepper. Have the grill on high heat and start the meat on the hottest point. Let the steak char on one side and flip to char the other.

Once both sides are charred, move meat to a less hot part of grill and cook on each side for about 5-8 minutes. Remove steaks from the grill and let them rest for about 5-8 minutes.

Just before serving, lightly re-oil and quickly heat on hot part of grill to sizzle the steaks’ surfaces, then serve.

Sauté the shallots in a small amount of the clarified butter until tender, but before they color.

Add the tarragon vinegar and tarragon. Remove from heat.

Place egg yolks, lemon juice and shallot-tarragon mixture in a blender and pulse. Turn blender on maximum speed and incorporate the hot butter in a steady stream.

Season with salt to taste.

Serve.

Sauté the garlic in a bit of olive oil until it starts to lightly brown.

Add the shallots and cook until they are tender.

Combine the Worcestershire sauce, molasses and horseradish in a sauce pot, bring to a boil and reduce by one half. Add the cooked shallots and garlic and all remaining ingredients and bring to a simmer. Cook for five minutes. Remove from heat and purée with a hand blender or kitchen aid blender. Refrigerate and serve.

Make a basic roux by melting 4 ounces of butter and then whisking in 4 ounces of flour.

Cook for a minute, remove from heat and reserve.

Heat the heavy cream and milk to a simmer.

Whisk in 14 ounces Stilton cheese.

Whisk in 2 ounces of the roux to thicken the sauce.

Remove from heat and incorporate the sherry vinegar.

Reserve.

Just before serving, sprinkle the remaining 2 ounces of Stilton cheese over the sauce. Serve.