Simple but impressive, my NY Strip Steak with Gorgonzola Sauce is one for the books! Black peppercorn-coated steak is seared, sliced, served on a bed of wilted fennel and onion, and topped with a creamy gorgonzola sauce. The combination of flavors in this dish is pure magic!
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Italian-inspired steak
When it comes to steak, there are many ways to prepare it, from steak au poivre to steak tagliata, and from steak Diane to bistecca alla Fiorentina (whose recipe is featured in my new cookbook). This NY Strip steak with gorgonzola sauce is an Italian-inspired recipe and is truly incredible!
Blue cheese and steak is already a winning combo, but I hadn’t thought to serve it with the wilted fennel until I read a recipe by Frank, who runs the Italian food blog, Memorie di Angelina.
His recipe was inspired by the Italian steak recipe, tagliata di manzo al pepe nero, and is wonderful in its own right. I make mine a little differently from Frank in that I add onions to the fennel and use white wine and cream in my gorgonzola sauce, but I definitely have Frank to thank for the inspiration!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Steak. As noted in the name of the recipe, I’m using a New York strip steak because I find it works best for this recipe. You can also use ribeye, sirloin, flank, or even London broil for a more budget-friendly version.
- Pepper. Coarsely cracked black pepper is used here so it’s best to start out with whole black peppercorns.
- Fennel. I’m using an entire fennel bulb and an onion for the base layer of this dish.
- Cheese. Your best bet is to use a mild gorgonzola for the sauce, such as gorgonzola dolce. This type of gorgonzola will be soft. You can also use other soft blue cheeses.
- Wine. I’m using a dry white wine for the gorgonzola sauce. Sauvignon blanc is my go-to, but you can also use Pinot Grigio.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- 1 hour before searing, remove the steak from the fridge and salt. Slice the fennel and onions.
- In a large pan over medium heat saute the fennel and onion in butter and a pinch of salt. Add a touch of water, cover the pan and cook for 10 minutes, then season with salt and pepper and set aside to keep warm.
- Spread the crushed peppercorns onto a sheet pan and press the steak into the pepper on both sides to coat.
- In a large heavy pan over medium heat, sear the steak in the oil.
- Cook the steak on all sides, flipping after every minute to achieve even cooking.
- Once the steak has reached its desired doneness, transfer to a cutting board and cover with tented foil to rest for 10 minutes.
- Remove excess oil from the pan, add the wine, and use a wooden spoon to dislodge any brown bits from the pan.
- Turn the heat to medium-low and add the cream and gorgonzola. Simmer until a sauce is formed, then turn off the heat and season with salt and pepper to taste. Place the onions and fennel in a large platter, slice the steak against the grain and layer the steak on top of the fennel-onion mixture. Spoon the gorgonzola sauce onto the steak and serve immediately with the remaining sauce on the side.
Top tips
- Prepping the steak. I recommend salting the steak overnight and leaving uncovered propped on a wire rack in the fridge if time permits. If you can’t do this, be sure to salt the steak in the 1 hour it sits out of the fridge prior to searing. This is done so that the salt can penetrate the steak.
- Cooking the steak. Flipping the steak every minute or so works best to ensure an even sear on the steak. If the steak is very thick, be sure to sear the sides as well. Use an instant-read thermometer to cook to your desired doneness. I cooked mine to medium rare (115-120°F after tenting). For extra large steaks, say a 2″ thick ribeye, it’s best to get a good sear then finish in a 350°F oven until desired internal temp is achieved.
- Eat promptly. Strip steak with gorgonzola sauce should be eaten right away for the best possible flavor. It will be so much better than eating it leftover!
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NY Strip Steak with Gorgonzola Sauce
Ingredients
for the steak
- 1 thick New York strip steak approximately 1 pound, see notes below
- 2 teaspoons Diamond Crystal Kosher salt
- 2 teaspoons coarsely cracked black pepper
for the fennel and onions
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 head fennel core, stalks, and fronds removed, sliced
- 1 medium onion sliced
- 1 pinch salt
for searing the steak and the sauce
- grape seed oil or other high smoke point oil
- 1/4 cup dry white wine
- 1/4 pound mild gorgonzola cheese
- 1/2 cup heavy cream
- salt and pepper to taste
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Instructions
- Remove the steak from the fridge at least 1 hour before searing. Note: If you didn't salt the steak beforehand, you can salt now but wait at least 1 hour before searing.
- Heat a large pan to medium heat with the olive oil and butter and add the fennel, onion, and a pinch of salt. Add a splash of water and cover the pan. After 10 minutes of cooking, remove the lid and continue to cook until the the fennel is tender and the water has evaporated. Season with salt and pepper to taste and set aside covered to keep warm.
- Spread the crushed peppercorns out onto a small baking sheet or plate and press the steak into the pepper on all sides.
- Heat a large heavy pan (cast iron, stainless steel, etc) to medium-high heat. Once the pan is hot add enough oil to coat the pan. Place the steak in the pan and sear until rare, flipping every minute to achieve even cooking. For very thick steaks, use tongs and sear the sides. Once the steak has reached rare or your desired doneness, remove it to a cutting board and tent with foil to rest for 10 minutes.
- Wipe down excess oil and fat from the pan and add the wine. With a wooden spoon dislodge any brown bits by scraping the pan. Turn the heat down to medium-low and add the cream and gorgonzola. Simmer until a cheese sauce is formed. Turn off the heat and season with salt and pepper to taste.
- Place the onions and fennel in a large platter. Slice the steak against the grain and layer the pieces into the center of the platter. Spoon some of the gorgonzola sauce onto the steak, fennel, and onions. Serve immediately with the remaining cheese sauce on the side. Enjoy!
Notes
- Steak. I used a 1 1/4″ thick 1 pound New York strip steak which is enough for 2 people. Ribeye, flank steak, sirloin, and even london broil can be used instead.
- Cook time. 6-8 minutes of total cooking time, flipping every minute, is roughly the amount of time a 10 to 12-ounce New York strip steak will take to reach 115-120°F after tenting, but make for added accuracy use an instant read thermometer.
- Salt ahead. Salting the steak and placing in the fridge overnight is recommended if you have the time. Otherwise, remove the steak from the fridge, salt, and wait at least 1 hour before searing.
- Very thick steaks. If you have very thick steak, once it is properly seared place it on a wire rack and cook in a 350°F until desired internal temp has been achieved. Use an instant-read thermometer placed into the center of the steak to properly check the internal temp.
- Cheese. A mild soft gorgonzola, domestic or imported will work as will soft blue cheese.
- Leftovers. Strip steak with gorgonzola sauce is best eaten right away instead of for leftovers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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