Teriyaki Strip Steaks With Bleu Cheese Butter

Two great tastes that, it turns out, actually taste terrific together: teriyaki and bleu cheese infused butter!

It was our anniversary, but, it was a Friday night, and we had a busy weekend coming up, so a nice dinner in was called for.

Strip steaks and baked potatoes seemed just the thing, but I thought I might could bump things up a bit by marinating the steaks in our fave teriyaki sauce overnight first, then a quick pan sear and dinner is served!

•2 strip steaks
•Teriyaki sauce
•Bleu cheese-infused butter*

*Check your supermarket’s meat case; ours makes and sells these “butter pats” in assorted flavors – these are bleu cheese, but they also have garlic basil and other flavors.

First things first, I tenderized the steaks, then placed them in single layer in a container with a tight fitting lid.

Pour your teriyaki sauce (I am partial to this Terryaki Sauce, but store bought is cool, too) of choice over the steaks to cover, then put the lid on and stash in the fridge for a few hours or, always more better, overnight; flipping the steaks a few times whenever you think to.

About an hour before you plan to sear the steaks, bring them out of the fridge and allow to come to room temperature on the countertop.

Warm a large skillet over high heat, then remove the steaks from the marinade (discard the marinade) and place them in the hot skillet.

Important note: teriyaki sauce has rather a lot of sugar, so if you don’t want to face a difficult clean up, invest in a really good non-stick skillet. My Ninja Foodi worked a treat, and basically wiped clean.

Another note: the nice folx at Ninja have not provided any recompense in any way. I chose the pan on the recommendation of my friend Ruth, and she hasn’t given me any cash, either, so this is in no way product advertisement.


Sear the steaks for three minutes, until browned, then flip and sear for another three minutes, again until browned.

Reduce the heat to medium-low and add your butter pats.

Note: if your market doesn’t offer pre-made butter pats, simply add two tablespoons of unsalted butter, a pinch of coarse sea salt, and mebbe one tablespoon of crumbled bleu cheese to the skillet.

Tilt your pan so that the butter pools as it melts in the pan, then continue to cook the steaks for about 90 seconds more, basting the steaks with the butter constantly.

Remove from the heat, cover, and let rest for ten minutes.

Beautiful steaks…

and a pretty spiffy anniversary dinner.

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