Grilled Strip Stake with Fingerling Potatoes, Peas and Blue Cheese dressing. Simple and hearty. The potatoes and the sauce can be made ahead of time. After bringing the steak up to room temperature, I seasoned it with salt and pepper, then seared in a cast iron skillet over high heat for around five minutes per side. Letting it rest for a few minutes and slice against the grain. Crumble blue cheese into a bowl and add enough heavy cream until the mixture is has a pleasing sauce consistency.