Looking to really take your next grilled steak over the top?  If so, you'll love this recipe for a reverse seared strip steak with bacon and blue cheese butter, originally created for the fine folks at Omaha Steaks!  

It all begins with 16-ounce bone-in strip steaks from Omaha Steaks’ Private Reserve collection.  The steaks are then given a nice drizzle of olive oil before seasoning them all over with a very simple dry rub mixture.  While normally I would cook the steaks hot-and-fast over a roaring fire, I wanted to really bring out the smoke flavor so I employed a method known as the reverse sear.  Instead of starting the steak out over high heat, it is slowly brought to temperature over indirect heat, thus allowing the smoke to really permeate the meat.  Once it nears the finish point (which for me is always medium-rare), it is then moved over the fire to give it a nice crust.

Now comes the real secret to an amazing steak -- compound butter filled with Maytag blue cheese and Omaha Steaks bacon.  Serve that along with a couple non-salad sides like a baked potato and a fire roasted tomato and suddenly you have a truly unforgettable dish.