Strip Steak with Spanish Cheese Sauce

Excerpted from the STEAK LOVER'S COOKBOOK© by William Rice, Copyright 1997. Reprinted by permission of Workman Press.

Thanks to the tapas boom, Americans are becoming more familiar with Spanish food, and enjoying it in informal settings. Spanish wines, spirits, and cheese are found more readily in markets, too. This recipe makes use of the superb Spanish blue cheese cabrales, sharp and salty yet creamy as well, and the fruity smoothness of fine Spanish brandy. They contrast beautifully with the corn-fed sweetness of a tender strip steak. To expand on the Spanish theme, make a Spanish first-course salad, perhaps shrimp and tomatoes, and a flan for dessert. Pour a red wine such as Torres Coronas or Gran Coronas. Leftover cheese spread can be used on canapes, in omelets, or combined with rice as a filling for stuffed vegetables.

4 ounces blue cheese, preferably Spanish cabrales, cut into chunks
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon minced shallots
1 teaspoon minced garlic
1½ tablespoons brandy, preferably Spanish, such as Carlos
¼ teaspoon freshly ground black pepper
2 tablespoons beef broth or water
1 strip steak (about 12 ounces), cut 1 inch thick
1 tablespoon vegetable oil

• Combine the cheese, butter, shallots, garlic, brandy, and pepper in a food processor. Pulse 4 or 5 times to mix the ingredients, then process until the mixture is homogeneous, about 30 seconds. You should have about ¾ cup cheese spread. (The cheese spread maybe made ahead and refrigerated until needed.)
• Preheat the broiler.
• Spoon ¼ cup of the cheese spread into a small saucepan. Add the broth and place the saucepan on a turned-off burner or near the stove. Refrigerate all but 1 tablespoon of the remaining cheese spread and save for another use.
• Rub the steak lightly with oil. Broil the steak until seared and nicely crusted on top, 5 minutes. Turn the steak and broil about 3 minutes more for medium-rare or 4 minutes more for medium. Spread the reserved 1 tablespoon of cheese spread over the top of the steak. Cook until the cheese melts and begins to brown, about 30 seconds. Transfer the steak to a cutting board.
• Whisk the cheese spread and beef broth together over medium-high heat until smooth and bubbling.
• Cut the steak into ½ inch-think slices and divide between 2 warn plates. Spoon the sauce over the steak and serve at once.