Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce
This savory recipe combines the juicy richness of a perfectly cooked steak with a creamy, tangy gorgonzola sauce, ideal for a special dinner or a cozy night in.
Servings 2 servings
Calories 600kcal
Ingredients
For the Steak
- 1 pound New York strip steak, about 1 pound and at least 1 1/2 inches thick Star ingredient offering rich flavor and tenderness.
- to taste Salt Essential for enhancing the steak's natural flavors.
- to taste Freshly ground pepper Adds a hint of spice and depth.
- 1 tablespoon vegetable oil Provides a high smoke point for that perfect sear.
- 2 tablespoons butter Adds richness and enhances the overall flavor.
- 2 cloves garlic, smashed Imparts aromatic undertones to the dish.
- 2 sprigs rosemary or thyme Fresh herbs that lend an earthy touch.
For the Gorgonzola Cream Sauce
- 1 cup heavy cream Creamy base for the sauce.
- 1/2 cup gorgonzola, crumbled The star ingredient for a strong, tangy flavor.
- to taste Freshly ground pepper To make the sauce pop.
- 2 tablespoons chopped parsley for garnish Adds color and freshness to the plate.
Instructions
Preparation
- Pat the New York strip steak dry with a paper towel and generously season with salt and pepper.
- Bring your steak to room temperature before cooking to ensure even cooking.
Cooking the Steak
- Heat a large cast iron skillet over medium-high heat until it’s smoking hot.
- Add the vegetable oil and swirl it to coat the pan.
- Carefully place the steak in the skillet and sear undisturbed for about 30 seconds.
- Flip the steak frequently until both sides are seared and the internal temperature reaches 145°F for medium-rare, which usually takes about 8 minutes.
- One minute before the steak is fully cooked, add the butter, smashed garlic cloves, and fresh herbs to the skillet, basting the steak with the melted butter.
- Remove the steak from the skillet and let it rest for at least 2 minutes.
Making the Sauce
- In a saucepan over medium heat, bring the heavy cream to a simmer.
- Add the crumbled gorgonzola and whisk until smooth, seasoning with pepper to taste.
Serving
- Slice the rested steak against the grain and serve topped with the warm gorgonzola sauce.
- Sprinkle with fresh parsley for a vibrant finish.
Notes
To avoid overcooking, use a meat thermometer aiming for 130°F for medium-rare. For variations, consider adding sautéed mushrooms or a splash of lemon juice to the sauce.