I know that a good steak can stand on its own. But...sometimes I just feel the need to change things up a bit. The fresh, tart taste of goat cheese turned these goat cheese crumbles into a fantastic steak dinner my sweetie and I shared. It's so quick and oh so very simple!
1/4 cup Italian style bread crumbs
1 teaspoons Herbs de Provence
1-1/2 teaspoons olive oil, divided
2 New York Strip steaks (rib eyes, filet mignon or sirloin cuts will work great too)
Salt and freshly ground black pepper
1/2 cup dry sherry
1 cup beef stock
1 clove garlic, pressed
1/4 cup onions, diced
Preheat oven to 400 degrees F. Line a baking sheet with foil, spray with non stick cooking spray and set aside.
In a small mixing bowl, crumble goat cheese and combine with bread crumbs, Herbs de Provence, and 1/2 teaspoon of olive oil; set aside.
Add 1 tablespoon olive oil to a large skillet and heat over medium-high heat. Season steaks with salt and pepper place in skillet. Sear 1 to 2 minutes per side just to brown. Top with a pat of butter, remove skillet from heat. Us e a pair of tons and carefully place steaks on prepared baking sheet.
Top each steak with half of the goat cheese crumbles. Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done.
Return skillet to the stove and deglaze with sherry. Scrape the browned bits from the bottom of the skillet.
Add the beef broth, garlic and onions and bring to a boil over medium-high heat. Reduce liquid by half.
Remove steaks from the oven and let sit for about 5 minutes before serving to allow juices to re-distribute.
Serve steaks with the sauce ladled over the top.