Classic Pan-Seared New York Strip with Rich Gorgonzola Sauce 🥩🧀

This elegant yet straightforward steak dinner features juicy, perfectly crusted New York strip steaks topped with a velvety Gorgonzola cream sauce that’s bold, tangy, and irresistibly creamy. The blue cheese melts into the heavy cream with a touch of Dijon for balance, creating a sauce that clings beautifully to every bite. Ready in 30 minutes—steakhouse luxury at home!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: ~700 kcal per serving (approximate)

Ingredients

• 2 New York strip steaks (about 10 oz / 280 g each, 1–1½ inches thick)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced

For the Gorgonzola Sauce:

• 1 cup heavy cream
• ½ cup crumbled Gorgonzola cheese (or other blue cheese like Roquefort)
• ¼ cup grated Parmesan cheese
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prep the steaks: Pat the steaks dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.
2. Sear the steaks: Heat olive oil in a large heavy skillet (cast iron preferred) over medium-high heat until shimmering and just smoking. Add the steaks and sear 4–5 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). Adjust timing: rare (125°F), medium (140°F), well-done (160°F+). Remove to a plate, tent loosely with foil, and rest 5 minutes.
3. Build the sauce base: Reduce heat to medium. In the same skillet, add butter and minced garlic. Sauté 1–2 minutes until fragrant and lightly golden (don’t burn the garlic!).
4. Simmer the cream: Pour in heavy cream and bring to a gentle simmer. Cook 3–4 minutes, stirring occasionally, until slightly thickened.
5. Melt in the cheeses: Stir in crumbled Gorgonzola, grated Parmesan, and Dijon mustard. Whisk until cheeses fully melt and sauce is smooth and creamy. Taste and season with salt and black pepper as needed.
6. Finish & coat: Return rested steaks to the skillet. Spoon the warm Gorgonzola sauce over the top to coat. Let everything heat through for 1–2 minutes, basting occasionally.
7. Serve: Plate the steaks, drizzle with extra sauce, and garnish with chopped fresh parsley. Serve immediately!

Pair with roasted garlic mashed potatoes, sautéed asparagus, or a simple green salad to balance the richness.

Tips for Steakhouse Results

• Use room-temperature steaks for even cooking.
• Don’t overcrowd the pan—sear in batches if needed.
• Resting the meat is key—keeps juices locked in.
• Sauce too thick? Thin with a splash of broth; too thin? Simmer longer.
• Variations: Add a splash of brandy or red wine to deglaze before the cream for extra depth.

This indulgent combo of bold steak and creamy, tangy sauce is pure decadence—perfect for anniversaries, celebrations, or treating yourself. Pair with a full-bodied red like Cabernet or Malbec!

Let me know if you’d like adjustments (e.g., grilled version, lighter sauce, or side dish ideas)! 🍷