Spicy Steak with Pimiento Cheese Grits: A Flavorful Southern Classic
Bold seasonings meet silky sides with a touch of Dijon for unforgettable flavor.
Embrace the vibrant flavors of the South with this showstopping recipe for Spicy Steak with Pimiento Cheese Grits. This dish brings together tender, boldly seasoned steak and ultra-creamy grits loaded with cheddar, pimientos, and just a hint of tangy Dijon. Whether it’s a special weekend dinner or a way to impress guests with classic comfort food, this recipe offers guidance for both the new cook and the seasoned expert, featuring clear steps, ingredient tips, and plenty of expert advice along the way.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients
- Step-by-Step Directions
- Expert Flavor Tips
- Serving Suggestions & Pairings
- Frequently Asked Questions
Why You’ll Love This Recipe
This Spicy Steak with Creamy Pimiento Cheese Grits is the ultimate celebration of Southern flavors. Here’s why it stands out:
- Bursting with flavor: Bold steak spices meet creamy, cheesy grits with sweet pimientos and a touch of mustard.
- Satisfying texture: Charred, juicy steak sits atop pillowy grits for perfect contrast.
- Great for gatherings: This meal can feed a crowd but is equally suited for an impressive date night.
- Classic comfort with a twist: Traditional cheese grits, upgraded with pimientos and a tangy kick.
Ingredients
Gather your ingredients to make both the creamy grits and spicy steak. Choosing quality products ensures the best results!
For the Pimiento Cheese Grits
- 1½ cups stone-ground grits
- 1 tbsp kosher salt (plus extra to taste)
- 4 cups water
- 1 cup half-and-half
- 4 oz cream cheese, softened to room temperature
- 2 cups grated sharp cheddar cheese
- 2 jars (4 oz each) diced pimientos, thoroughly drained
- 1 tbsp Dijon mustard
- Freshly ground black pepper, to taste
For the Spicy Steak
- 1 tbsp ground cumin
- 1 tbsp chili powder
- ½ tsp garlic powder
- 3 1-inch-thick strip steaks (about 2 pounds total)
- Kosher salt, to taste
- 4 tbsp salted butter, softened
Ingredient Notes
- Stone-ground grits provide a more authentic, rustic texture. Quick-cooking can be substituted in a pinch, but traditional grits give the best creamy result.
- Pimientos are mild, sweet red peppers. For subtle heat, use roasted red peppers; for more spice, try chopped pickled jalapeños.
- Strip steaks such as New York strip are ideal, but ribeye or sirloin work well if desired.
- Cream cheese adds silkiness and extra body to the grits.
Step-by-Step Directions
Follow these comprehensive steps for a seamless cooking process, from preparing cheesy grits to grilling perfectly charred steak.
1. Make the Pimiento Cheese Grits
- Bring 4 cups water to a boil in a medium saucepan over medium heat. Whisk in 1½ cups grits and 1 tbsp salt.
- Reduce heat to low, cover tightly, and stir every 10 minutes. Simmer for about 30 minutes until thickened.
- Add 1 cup half-and-half. Continue cooking, stirring often, until the grits are tender and extra creamy, about 20 more minutes.
- Stir in cream cheese, cheddar cheese, drained pimientos, and Dijon mustard until all cheese is melted and the mixture is velvety.
- Season with black pepper and more salt if needed. Remove from heat, cover, and set aside until ready to serve.
2. Prepare and Cook the Steak
- In a small bowl, combine cumin, chili powder, and garlic powder for a smoky, zesty spice rub.
- Pat the steaks dry on both sides—this helps develop a rich, flavorful crust.
- Season steaks liberally with kosher salt and the spice blend, pressing it evenly into the meat.
- Heat a grill pan or heavy skillet over medium-high until very hot. Brush pan with softened butter for flavor and a deep sear.
- Add steaks and cook, undisturbed, for 4–5 minutes per side (for medium-rare), or longer for desired doneness. Remove steaks when well-charred and juices are just running.
- Transfer to a plate, tent loosely with foil, and allow to rest for 15 minutes to retain juices.
3. Slice and Serve
- Slice steak across the grain into ½-inch strips.
- Spoon hot grits into shallow bowls or plates. Fan sliced steak over the top.
- Optional: Finish with extra melted butter, a sprinkle of chives, or additional cheese.
Expert Flavor Tips
- For extra creamy grits: Don’t rush the simmering step—slow cooking allows proper starch breakdown for maximum creamiest texture.
- Pat meat dry before grilling: This simple step ensures maximum browning and flavor development on your steak.
- Try bolder cheeses: Smoked gouda or sharp white cheddar can be substituted for cheddar for a deeper, more complex flavor.
- Adjust spice level: Add cayenne or hot sauce to the grits if you want extra heat.
- Let steak rest: Resting prevents juices from spilling when sliced, yielding juicier, more flavorful meat.
What others are reading
Serving Suggestions & Pairings
This meal is hearty enough to stand alone, but you can round it out with classic Southern sides and fresh accompaniments:
- Sautéed greens like collards or spinach, simply cooked with garlic and olive oil
- Fresh tomato salad or tangy slaw to cut through the richness
- Roasted or buttered corn for natural sweetness
- Buttermilk biscuits or cornbread for soaking up those cheesy grits
Pair with a bold Southern red wine, iced tea, or a cold craft beer for a well-rounded meal.
Frequently Asked Questions (FAQs)
Q: Can I use quick grits instead of stone-ground?
A: Yes, you can use quick grits for convenience. However, stone-ground grits provide superior flavor and texture. If substituting, reduce cooking time according to package directions.
Q: What steak cuts work best in this recipe?
A: New York strip is traditional, but ribeye, sirloin, or even filet mignon are all excellent choices. Adjust cooking time based on the thickness of your steak.
Q: Can I make the grits ahead of time?
A: Yes. Grits can be prepared several hours ahead and reheated gently on the stovetop with a splash of half-and-half to restore creaminess.
Q: Are the grits spicy?
A: The grits themselves are mild and creamy, designed to balance the robust, spiced steak. Add a pinch of cayenne if you want extra heat in the cheese grits themselves.
Q: Is there a vegetarian version?
A: Absolutely—try these grits topped with pan-seared or roasted portobello mushrooms brushed with the chili-cumin spice mix for a hearty, meatless option.
Steak Doneness Temperatures Table
| Doneness | Internal Temperature | Description |
|---|---|---|
| Rare | 120–125°F (49–52°C) | Red center, very juicy |
| Medium-rare | 130–135°F (54–57°C) | Warm red center, juicy |
| Medium | 140–145°F (60–63°C) | Warm pink center |
| Medium-well | 150–155°F (66–68°C) | Slightly pink center |
| Well-done | 160°F+ (71°C+) | Little to no pink |
Recipe Variations
- Make it cheesier: Stir in extra cheddar or add a handful of Monterey Jack.
- Switch up the seasoning: Try chipotle chili powder for a smoky twist or swap in Cajun spices for Louisiana flair.
- Add greens: Stir sautéed spinach or chopped scallions into the grits just before serving.
- Grill outdoors: In warmer months, use an outdoor grill for more intense smoky flavor and char.
- Try steak with a sauce: Serve the sliced steak with a drizzle of chimichurri or simple pan-drippings along with the grits.
Pro Tips for Hosting & Leftovers
- For a dinner party: Grill steak just before guests arrive and keep the grits covered and warm; both hold well for 30 minutes.
- For leftovers: Store steak and grits separately. Reheat grits slowly with a little milk or cream; serve steak cold as a salad topper, or gently warm in a skillet.
- Scaling up: The recipe easily doubles for larger groups—cook steak in batches and use a roomy Dutch oven for grits.
Nutrition Information (Per Serving, Approximate)
- Calories: 650–750
- Protein: 40–50g
- Carbohydrates: 40–50g
- Fat: 30–35g
*Values based on ⅓ of the recipe, may vary based on steak cut and cheese used.*
Final Thoughts
Spicy steak and pimiento cheese grits blend hearty Southern tradition with contemporary spice and comfort. With a little planning and these clear steps, you’ll create a meal that brings people together and leaves an impression. Enjoy your culinary adventure and savor each bold, creamy, and utterly delicious bite!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32405191/spicy-steak-with-pimiento-cheese-grits-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10482/spicy-stewed-beef-with-creamy-cheddar-grits/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g35191871/steak-dinner-recipes/
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