SEAFOOD SOULFOOD

Perfect Pan-Seared Strip Steak with Gorgonzola Cream

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Ingredients:

1 New York strip steak, about 1 pound, at least 1 1/2 inches thick

Salt and freshly ground black pepper, to taste

1 tablespoon vegetable oil

2 tablespoons butter

2 cloves garlic, smashed

2 sprigs fresh rosemary or thyme

1 cup heavy cream

1/2 cup crumbled gorgonzola cheese

Freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley

Instructions:

Prepare the Steak: Pat the New York strip steak dry with a paper towel. Season generously with salt and freshly ground black pepper on both sides.

Sear the Steak: Heat a large cast iron skillet over medium-high heat until it’s smoking hot. Add the vegetable oil and swirl to coat the skillet evenly. Carefully place the steak in the skillet and let it sear undisturbed for 30 seconds. Flip frequently with tongs to ensure even cooking, and continue searing until the internal temperature reaches 145°F for medium-rare, approximately 8 minutes, depending on the steak’s thickness.

Add Butter and Herbs: When the steak is nearly done, add the butter, smashed garlic cloves, and sprigs of rosemary or thyme to the skillet. Use a spoon to baste the steak with the melted butter, tilting the skillet to collect the garlic and herb-infused butter for added flavor.

Rest the Steak: Transfer the steak to a cutting board and let it rest for at least 2 minutes before slicing against the grain.

Prepare Gorgonzola Cream Sauce: In a small saucepan over medium heat, bring the heavy cream to a gentle simmer. Add the crumbled gorgonzola cheese, whisking until melted and the sauce becomes smooth and creamy. Season with freshly ground black pepper.

Serve: Plate the sliced steak and generously spoon the gorgonzola cream sauce over the top. Garnish with chopped parsley for a fresh finish.

Details:

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Category: Main Course

Nutrition: Approx. 950 calories per serving

Servings: 2

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