Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce

Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce is a quick and rich main dish that works for weeknights or a special dinner.

Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce — Introduction

Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce brings bold flavor with little fuss.
The steak gets a crisp sear and a creamy, tangy Gorgonzola sauce for a simple but elegant plate.
For other sauce ideas, try a complementary fish recipe like this crispy trout with creek sauce.

Why make Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce

Make this Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce when you want a fast, upscale meal.
It uses few ingredients and cooks quickly, but tastes rich and impressive.
If you enjoy simple pan sauces, you might also like this pan-fried fish fillets with lemon butter sauce.

How to make Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce

To make Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce, season and sear the steaks, rest them, then make the cream sauce in the same pan.
This keeps flavors and makes cleanup easy.
For a light starter before the steak, see a quick side option like shrimp cocktail with cranberry cocktail sauce.

Ingredients : Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce

• 2 New York strip steaks
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup Gorgonzola cheese, crumbled
• 1 tablespoon fresh parsley, chopped (for garnish)

Directions : Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce

1. Season the New York strip steaks with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the steaks and sear for 4-5 minutes on each side or until they reach your desired doneness.
4. Remove the steaks from the skillet and let them rest.
5. In the same skillet, reduce the heat to medium and add the heavy cream.
6. Stir in the crumbled Gorgonzola cheese and cook until the sauce thickens, about 3-4 minutes.
7. Serve the steaks topped with the Gorgonzola cream sauce and garnish with chopped parsley.

How to serve Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce

Serve Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce with simple sides.
Good choices: roasted vegetables, mashed potatoes, or a fresh salad.
Try pairing it with a crisp power salad like this vegetarian chopped power salad with creamy cilantro dressing.

How to store Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce

Cool the steaks and sauce to room temperature before storing.
Place in an airtight container and refrigerate up to 3 days.
Reheat gently on low heat or in a warm oven to keep the sauce smooth.

Tips to make Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce

• Pat steaks dry for a better sear.
• Let steaks rest 5 minutes before slicing to keep juices.
• Use medium heat for the sauce to stop the cream from breaking.
• Crumble cheese finely so it melts fast and smooth.

Variation (if any) for Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce

• Swap Gorgonzola for blue cheese or goat cheese for a different tang.
• Add a splash of white wine to the cream for extra depth.
• Use butter instead of olive oil for a richer sear.

FAQs about Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce

Q: What pan is best for Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce?
A: A heavy skillet like cast iron gives the best sear and even heat. Buy it here.

Q: Can I use another cut besides New York strip for Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce?
A: Yes. Ribeye or sirloin work well; adjust cook time for thickness.

Q: How do I keep the sauce from separating for Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce?
A: Cook the cream on medium and stir often. Do not boil the sauce.

Q: Can I make Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce ahead?
A: You can make the sauce a day ahead and reheat gently, then sear steaks fresh for best texture.

Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce

A quick and rich main dish featuring crisp-seared New York strip steak paired with a creamy, tangy Gorgonzola sauce.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 2 servings

Calories 700 kcal

Ingredients

  

For the steak

• 2 pieces New York strip steaks Choose steaks of uniform thickness for even cooking.
• to taste Salt and pepper Use freshly ground for better flavor.
• 2 tablespoons Olive oil For searing the steaks.

For the Gorgonzola cream sauce

• 1 cup Heavy cream Use high-fat content cream for best results.
• 1/2 cup Gorgonzola cheese, crumbled Crumble finely to help it melt quickly.
• 1 tablespoon Fresh parsley, chopped For garnish.

Instructions

 

Preparation

• Season the New York strip steaks with salt and pepper on both sides.
• In a large skillet, heat the olive oil over medium-high heat.

Cooking the Steaks

• Add the steaks and sear for 4-5 minutes on each side or until they reach your desired doneness.
• Remove the steaks from the skillet and let them rest.

Making the Sauce

• In the same skillet, reduce the heat to medium and add the heavy cream.
• Stir in the crumbled Gorgonzola cheese and cook until the sauce thickens, about 3-4 minutes.

Serving

• Serve the steaks topped with the Gorgonzola cream sauce and garnish with chopped parsley.

Notes

Pat steaks dry for a better sear. Let steaks rest 5 minutes before slicing to keep juices. Use medium heat for the sauce to stop the cream from breaking. Crumble cheese finely so it melts fast and smooth.

Keyword Cream Sauce, Elegant Dinner, Gorgonzola, quick meal, Steak