Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce
A culinary delight featuring a perfectly seared strip steak topped with a rich gorgonzola cream sauce, ideal for special occasions or cozy dinners.
Ingredients
For the steak
- 1 pound New York strip steak, at least 1 1/2 inches thick A well-marbled steak is preferred for flavor.
- to taste Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 2 cloves garlic, smashed
- 2 sprigs rosemary or thyme Use for basting.
For the sauce
- 1 cup heavy cream
- 1/2 cup gorgonzola, crumbled Can substitute with another blue cheese.
- to taste Freshly ground pepper
- 2 tablespoons chopped parsley for garnish Adds color to the dish.
Instructions
Preparation
- Pat the New York strip steak dry with a paper towel. Season both sides of the steak with salt and freshly ground pepper.
Cooking the Steak
- Heat a large cast iron skillet over medium-high heat until it’s smoking hot.
- Add vegetable oil to the skillet, swirl to coat, and place the steak in the skillet. Avoid moving it for 30 seconds.
- Flip the steak frequently, cooking until both sides are seared and the internal temperature reaches 145°F for medium-rare (about 8 minutes).
- During the last few minutes, add butter, garlic, and herbs to the skillet, basting the steak with the melted garlicky butter.
Finishing Touches
- Remove the steak from the skillet and let it rest for at least 2 minutes before slicing against the grain.
- In a saucepan over medium heat, bring the heavy cream to a simmer. Add the crumbled gorgonzola and whisk until smooth.
- Serve the sliced steak topped with the gorgonzola cream sauce and sprinkled with chopped parsley.
Notes
Allowing the steak to rest is crucial for juiciness. You can experiment with other herbs like thyme or oregano for different flavors.