N.Y. Strip Steaks With Coupole And Fig Demi Glaze

4 servings
10 min prep time
50 min total time


1/2 cup fig jam or spread

3/4 cup port wine

1 cup unsalted beef broth

4 New York strip steaks or sirloin strip steaks

Salt and freshly ground pepper, to taste

1 (package) Vermont Creamery Coupole


  • STEP 1

    Put fig jam, port wine, and beef broth into small saucepan; bring to a boil. Turn heat down to medium-low. Simmer, stirring occasionally, 20-30 minutes or until it has reduced by half.

  • STEP 2

    Heat gas grill to medium and charcoal grill until coals are ash white.

  • STEP 3

    Remove steaks from packages. Salt and pepper steaks on both sides. Grill to your liking.

  • STEP 4

    One minute before the steaks are finished, place a slice of Coupole on each steak. Close grill lid; continue grilling until cheese starts to melt and steaks are done. Allow steak to rest at room temperature for 5 minutes before serving. Taste the sauce and add salt and pepper if desired. Serve steaks with sauce on the side or drizzled over the top.