Sizzle up your kitchen with this succulent Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce that will leave your taste buds dancing! Steakhouses have long been the epitome of classic fine dining, renowned for their ability to turn a simple cut of beef into a culinary masterpiece. Among the favorites served at these establishments is the New York strip steak, a cut celebrated for its flavor and tenderness. When paired with a decadent Gorgonzola cream sauce, this dish transforms into a symphony of taste that is both rich and profoundly satisfying.
The New York Strip Steak: An Overview
The New York strip steak, also known as the strip loin, sirloin steak, or Kansas City strip, is cut from the short loin of the cow, a section that does little work. This lack of movement makes the strip steak particularly tender, yet it retains a satisfying chewiness that steak aficionados appreciate. It is known for its fine marbling and a fat rim that enhances its flavor when cooked. The strip steak’s popularity in New York City steakhouses during the mid-20th century earned it the moniker “New York strip.”
Preparing the Perfect Pan-Seared New York Strip Steak
The preparation of a New York strip steak requires attention to detail and respect for the quality of the meat. Here’s a step-by-step guide to achieving a perfectly pan-seared steak:
- Selection and Preparation: Choose a steak with even marbling and a bright, red color. Before cooking, let the steak reach room temperature, which promotes even cooking.
- Seasoning: Simplicity is key. Season the steak generously with salt and freshly ground black pepper to enhance its natural flavors.
- Pan-Searing: Use a heavy skillet, preferably cast iron, to sear the steak. Heat the pan until it’s very hot before adding a small amount of oil. Place the steak in the pan and let it sear undisturbed for about 4-5 minutes on each side for a medium-rare finish. The high heat creates a savory crust that seals in the juices.
- Resting: Allow the steak to rest for at least 5 minutes after cooking. This step is crucial as it lets the juices redistribute, ensuring a juicy, tender steak.
Ingredients:
- 1 (at least 1 1/2 inches thick) New York strip steak, about 1-pound
- Salt and freshly ground pepper to taste
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 2 cloves garlic, smashed
- 2 sprigs rosemary or thyme
- 1 cup heavy cream
- 1/2 cup gorgonzola, crumbled
- Freshly ground pepper to taste
- 2 tablespoons chopped parsley
Directions for Steak:
- Pat the New York strip steak dry with a paper towel and season generously with salt and pepper.
Heat a large cast iron skillet over medium-high heat until smoking hot. - Add vegetable oil and swirl to coat the pan. Place the steak in the skillet and cook for 30 seconds without moving. Flip frequently using tongs until both sides are seared and the internal temperature reaches 145°F for medium-rare, about 8 minutes depending on thickness.
- When the steak is almost done, add butter, garlic, and herbs to the skillet. Use the herbs to baste the steak with the melted garlicky butter.
- Remove the steak to a cutting board to rest for at least 2 minutes. Slice against the grain.
Serve the steak topped with gorgonzola cream sauce and garnish with chopped parsley.
Crafting the Gorgonzola Cream Sauce:
The Gorgonzola cream sauce is what sets this dish apart, offering a creamy texture and a robust flavor that complements the umami of the steak. Here’s how to make it:
- Ingredients: Start with quality Gorgonzola cheese, heavy cream, butter, and a hint of garlic for added depth.
- Preparation: In a saucepan, melt the butter over medium heat. Add minced garlic and cook until fragrant. Stir in the cream and crumbled Gorgonzola. Keep the heat low to prevent the sauce from breaking, stirring until the cheese melts into a smooth sauce.
- Finishing Touches: Season the sauce with salt and pepper. For a touch of freshness, add a sprinkle of chopped parsley or chives before serving.
Pairings and Presentation
To truly honor the flavors of a pan-seared New York strip steak with Gorgonzola cream sauce, consider the following pairings and presentation tips:
- Wine Pairing: A bold red wine, such as Cabernet Sauvignon or a full-bodied Merlot, balances the richness of the sauce and the savoriness of the steak.
- Sides: Opt for sides that complement rather than compete with the main dish. Garlic mashed potatoes, steamed asparagus, or a simple arugula salad dressed with lemon and olive oil make excellent choices.
- Presentation: Serve the steak sliced with a generous drizzle of Gorgonzola cream sauce. Garnish with a sprinkle of fresh herbs for color and freshness.
Variations and Modern Adaptations
Chefs and home cooks alike enjoy putting their own spin on classic dishes, and the New York strip steak with Gorgonzola cream sauce is no exception. Here are a few variations that can add a unique touch or accommodate different dietary preferences:
- Herb Infusions: Infusing the Gorgonzola cream sauce with herbs such as rosemary or thyme can add a new layer of flavor, complementing the robust taste of the steak.
- Dairy-Free Alternatives: For those avoiding dairy, cashew cream mixed with nutritional yeast and a hint of miso can offer a surprisingly creamy and savory alternative to the traditional Gorgonzola sauce.
- Peppercorn Crust: For a bit of spice and texture, encrusting the steak with crushed peppercorns before searing adds a crunchy, spicy exterior that pairs wonderfully with the creamy sauce.
- Wine Reduction: Adding a red wine reduction to the sauce can deepen the flavor profile, introducing an element of sophistication and complexity to the dish.
The Art of the Sear: Techniques from the Pros
Achieving the perfect sear on a New York strip steak is both an art and a science. Here are some expert tips to elevate your searing technique:
- Let the Pan Heat Fully: Before adding oil, allow your pan to heat up completely. A hot pan is crucial for a good sear that locks in flavors.
- Dry the Steak: Pat the steak dry before seasoning. Excess moisture on the surface of the steak can inhibit browning, which is essential for developing flavor.
- Don’t Overcrowd the Pan: Cook one steak at a time to ensure the pan stays hot enough throughout the cooking process. Overcrowding can lead to steaming rather than searing.
- Use a Timer: Precision matters when cooking steak. Use a timer to help gauge cooking time, but always use a meat thermometer to check for doneness accurately.
Wine and Steak: An Unbeatable Pairing
No steakhouse experience is complete without the perfect wine pairing. Wine can enhance the flavors of the steak and vice versa, creating a harmonious dining experience. Here are some guidelines for pairing wine with New York strip steak:
- Cabernet Sauvignon: Known for its bold flavors and tannic structure, it complements the richness of both the steak and the Gorgonzola cream sauce.
- Syrah/Shiraz: Offers spicy notes that can enhance the steak’s natural flavors, especially if the steak is seasoned with peppery spices.
- Merlot: With its softer tannins and fruity profile, Merlot can be a more approachable pairing for those who prefer a less intense wine.
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Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
- 1 at least 1 1/2 inches thick New York strip steak, about 1-pound
- Salt and freshly ground pepper to taste
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 2 cloves garlic smashed
- 2 sprigs rosemary or thyme
- 1 cup heavy cream
- 1/2 cup gorgonzola crumbled
- Freshly ground pepper to taste
- 2 tablespoons chopped parsley
Instructions
- Pat the New York strip steak dry with a paper towel and season generously with salt and pepper.
- Heat a large cast iron skillet over medium-high heat until smoking hot.
- Add vegetable oil and swirl to coat the pan. Place the steak in the skillet and cook for 30 seconds without moving. Flip frequently using tongs until both sides are seared and the internal temperature reaches 145°F for medium-rare, about 8 minutes depending on thickness.
- When the steak is almost done, add butter, garlic, and herbs to the skillet. Use the herbs to baste the steak with the melted garlicky butter.
- Remove the steak to a cutting board to rest for at least 2 minutes. Slice against the grain.
Gorgonzola Cream Sauce:
- In a saucepan over medium heat, bring the heavy cream to a simmer. Add the gorgonzola and whisk until the cheese is melted and the sauce is smooth. Season with pepper.
- Serve the steak topped with gorgonzola cream sauce and garnish with chopped parsley.
