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Try to get as rectangular and evenly thick (about 1 inch) a piece of steak as you can. You can buy it a little bigger and trim it down to get a perfect half-pound rectangle.
- 2 ounces soft, creamy-style blue cheese, at room temperature
- 1 tablespoon butter, slightly softened
- 1/2 pound New York strip steak, trimmed of excess fat
- 1/2 teaspoon kosher salt
- 3 tablespoons roughly cracked black pepper
- 2 tablespoons canola oil
- 1/2 cup crushed potato sticks (the kind you get at 7-Eleven or the corner store, nothing fancy!)
For the bites
In a small bowl, mash the blue cheese and butter with a fork until smooth.
Pat the meat dry with paper towels and cut into twelve 1-inch cubes. Season it all over with the salt. Place the cracked pepper in a shallow dish and press the steak cubes into the pepper on all sides to form a pepper crust.
In a medium cast-iron or heavy skillet, heat the oil over medium-high heat. When shimmering-hot, add the steak cubes and cook on all sides until medium-rare, about 30 seconds per side. Remove the steak from the skillet by stabbing each cube with a wooden, metal, or bamboo skewer. Squash about 1 teaspoon of the blue cheese butter on top of the meat (it will begin to melt down the sides if you play your cards right), then press a few potato sticks into the cheese.