Categories: Meals

Ingredients

• 1 1/2 cups stone-ground grits
• 1 tbsp kosher salt
• 1 cup half-and-half
• 4 oz. cream cheese, softened
• 2 cups grated cheddar cheese
• 2 4-oz. jars diced pimientos, drained
• 1 tbsp Dijon
• Black pepper, to taste
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1/2 tsp garlic powder
• 3 strip steaks
• Kosher salt
• 4 tbsp salted butter, softened

Directions

1. For the grits: Bring 4 cups water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, 30 minutes. Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.

2. Add the cream cheese, cheddar cheese, pimientos, and mustard and stir until everything is melted together. Season with pepper and remove from the heat.

3. Meanwhile for the steak: Combine the cumin, chili powder, and garlic powder in a small bowl. Heat a grill pan over medium-high heat. Pat the meat dry and season with salt and the spice mix.

4. Brush the butter on the grill pan and grill the meat until well marked, 4-5 minutes per side. Cover and set aside to rest before slicing, about 15 minutes.

5. Slice the steak and serve with the grits.

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