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.
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.