Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce
A gourmet dish that perfectly combines seared New York strip steak with a rich gorgonzola cream sauce, making it a delightful experience for meat lovers.
Ingredients
For the Steak
- 1 pound 1 (at least 1 1/2 inches thick) New York strip steak Look for a steak with even marbling for the best flavor.
- Salt and freshly ground pepper to taste Essential for enhancing the natural taste of the beef.
- 1 tablespoon vegetable oil For a high smoke point, perfect for searing.
- 2 tablespoons butter Richness that complements the steak beautifully.
- 2 cloves garlic, smashed Adds aromatic flavor during cooking.
- 2 sprigs rosemary or thyme Fresh herbs elevate this dish with their earthy notes.
For the Gorgonzola Sauce
- 1 cup heavy cream The base for a luscious sauce.
- 1/2 cup gorgonzola, crumbled This tangy cheese is the star of the sauce.
- Freshly ground pepper to taste A finishing touch for seasoning.
- 2 tablespoons chopped parsley For garnish and added freshness.
Instructions
Preparation
- Begin by patting the New York strip steak dry with a paper towel; this step is crucial for achieving a proper sear.
- Generously season both sides with salt and freshly ground pepper for flavor enhancement.
Cooking the Steak
- Place a large cast iron skillet over medium-high heat. Allow it to get smoking hot.
- Once the skillet is hot, pour in the vegetable oil. Swirl it around to evenly coat the bottom of the pan.
- Carefully place the steak into the skillet and cook for about 30 seconds without moving it to create a beautiful crust.
- Use tongs to flip the steak, cooking it frequently until both sides are well-seared and the internal temperature reaches 145°F for medium-rare, usually around 8 minutes.
- When the steak is nearing completion, add the butter, smashed garlic cloves, and your choice of rosemary or thyme.
- Use the herbs to baste the steak in the melted butter, enhancing its flavor.
- Remove the steak from the skillet and place it on a cutting board. Let it rest for at least 2 minutes to allow the juices to redistribute.
Making the Sauce
- In a separate saucepan over medium heat, add the heavy cream. Bring it to a simmer.
- Gradually whisk in the crumbled gorgonzola cheese until the sauce is smooth and creamy. Season with freshly ground pepper to taste.
Serving
- Slice the rested steak against the grain and serve it topped with the gorgonzola cream sauce.
- Garnish with chopped parsley for a pop of color and freshness.
Notes
Choose a well-marbled steak for the best flavor. Allowing the steak to rest is crucial for a juicy bite. Experiment with cheeses or herbs for variations.