Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce
An indulgent dish that combines rich flavors of perfectly cooked steak with a creamy, tangy Gorgonzola sauce—a classic steakhouse meal for any occasion.
Ingredients
Steak Ingredients
- 1 pound New York strip steak, at least 1 1/2 inches thick
- to taste Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 2 cloves garlic, smashed
- 2 sprigs rosemary or thyme
Gorgonzola Cream Sauce Ingredients
- 1 cup heavy cream
- 1/2 cup gorgonzola, crumbled
- to taste Freshly ground pepper
- 2 tablespoons chopped parsley for garnish
Instructions
Preparation
- Pat the New York strip steak dry with a paper towel, then season both sides generously with salt and freshly ground pepper.
- Heat a large cast iron skillet over medium-high heat until smoking hot.
Cooking the Steak
- Add vegetable oil to the skillet, swirling to coat the pan evenly.
- Carefully place the seasoned steak into the skillet, cooking undisturbed for about 30 seconds to achieve a nice crust.
- Flip the steak frequently with tongs, monitoring the internal temperature until it reaches 145°F for medium-rare, which takes approximately 8 minutes.
- Add butter, smashed garlic, and sprigs of rosemary or thyme 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 before slicing against the grain.
Making the Gorgonzola Cream Sauce
- In a saucepan over medium heat, bring the heavy cream to a gentle simmer.
- Add crumbled gorgonzola and whisk continuously until the cheese melts and the sauce is smooth.
- Season with additional pepper to taste, then set aside.
Serving
- Slice the steak into thick pieces and arrange on a plate, drizzling the creamy Gorgonzola sauce generously over the top.
- Sprinkle with chopped parsley for garnish.
Notes
Allow the steak to come to room temperature before cooking for even cooking. Use a meat thermometer for accuracy to check doneness, and consider adding a splash of lemon juice to the cream sauce for brightness.