Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce
A succulent steak seared to perfection, topped with a creamy Gorgonzola sauce that delivers a delightful tang, perfect for any dinner occasion.
Ingredients
For the Steak
- 1 pound New York strip steak (at least 1 1/2 inches thick)
- Salt and freshly ground pepper to taste
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 2 cloves garlic, smashed
- 2 sprigs rosemary or thyme Fresh herbs enhance flavor
For the Gorgonzola Cream Sauce
- 1 cup heavy cream
- 1/2 cup Gorgonzola, crumbled
- Freshly ground pepper to taste
- 2 tablespoons chopped parsley For garnish
Instructions
Preparation
- Pat the New York strip steak dry with a paper towel and season each side generously with salt and freshly ground pepper.
- Heat a large cast iron skillet over medium-high heat until smoking hot.
Cooking
- Add the vegetable oil to the pan and swirl to coat. Place the steak in the skillet without moving it and sear for about 30 seconds.
- Use tongs to flip the steak frequently until both sides are golden brown. Cook until the internal temperature reaches 145°F for medium-rare, about 8 minutes.
- Introduce the butter, smashed garlic, and herbs to the skillet as the steak nears completion, basting the steak with the melted butter.
- Remove the steak to a cutting board and let it rest for at least 2 minutes before slicing against the grain.
- In a medium saucepan over medium heat, bring the heavy cream to a gentle simmer and add the crumbled Gorgonzola; whisk until smooth and season with pepper.
Serving
- Place the sliced steak on a plate, drizzle the Gorgonzola cream sauce over it, and garnish with chopped parsley.
Notes
Allow your steak to sear without moving for the first 30 seconds for a better crust. Use fresh herbs for enhanced flavor.