NY Strip Steak with Gorgonzola Sauce
Whether you're making a delicious meal for your family, or looking to impress guests, my New York strip with gorgonzola sauce is the dish to make!
Servings: 2
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
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
Calories: 1002kcal | Carbohydrates: 17.8g | Protein: 76g | Fat: 68.5g | Saturated Fat: 22.2g | Cholesterol: 262mg | Sodium: 1430mg | Fiber: 5.2g | Sugar: 4.4g | Calcium: 100mg | Iron: 41mg
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