Introduction to a Steakhouse Favorite: Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce

Welcome to a luxurious culinary experience from the comfort of your home. Today, we’re diving into a recipe that brings a touch of gourmet to your dining table with minimal fuss: the Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce. This dish is perfect for anyone looking to impress at a dinner party or enjoy a high-end meal on a special evening in. The rich flavors and elegant presentation are sure to please any palate, especially those of steak enthusiasts and lovers of creamy, flavorful sauces.

Why You’ll Love This Recipe

This recipe is a fantastic choice for several reasons:

  • Quick and straightforward: Despite its sophisticated end result, this steak is incredibly easy to prepare, making it perfect for a quick dinner.
  • High-quality ingredients: The combination of a well-marbled New York strip steak and luxurious Gorgonzola cream sauce elevates this meal to restaurant quality.
  • Versatile: Whether it’s a romantic dinner for two or a celebratory meal, this steak fits beautifully into any meal plan.

What You’ll Need

Kitchen Equipment

  • Cast iron skillet
  • Tongs
  • Cutting board
  • Chef’s knife
  • Small saucepan
  • Whisk
  • Measuring cups and spoons

Ingredients Overview

  • New York strip steak
  • Salt and freshly ground pepper
  • Vegetable oil
  • Butter
  • Garlic
  • Fresh herbs (rosemary or thyme)
  • Heavy cream
  • Gorgonzola cheese
  • Fresh parsley

How to Make Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce

Preparing Your Steak

  1. Dry and Season: Start by patting your steak dry with a paper towel. This is crucial as it helps you get a beautiful sear. Generously season both sides with salt and freshly ground pepper.
  2. Heat Your Skillet: Place your cast iron skillet on the stove over medium-high heat and let it get smoking hot.
  3. Cook to Perfection: Add a tablespoon of vegetable oil to the skillet, then place your steak in. Cook for about 30 seconds without moving it to create a nice crust. Flip it frequently after the first sear until it reaches your desired doneness, ideally 145°F for medium-rare.

Crafting the Gorgonzola Cream Sauce

  1. Simmer: In a separate saucepan, bring the heavy cream to a gentle simmer.
  2. Combine: Add crumbled Gorgonzola to the simmering cream and whisk until the cheese is fully melted and the sauce is smooth.
  3. Season: Finish the sauce with a dash of freshly ground pepper.

Pro Tips and Variations

  • Herb Choices: While rosemary and thyme are classic choices, feel free to experiment with other herbs like oregano or basil for a different flavor profile.
  • Cheese Variations: If Gorgonzola is too strong for your taste, try using milder blue cheeses or even a creamy feta for a different yet delightful twist.
  • Searing Tips: For an extra crusty sear, press the steak down with your tongs after placing it in the skillet.

Storing Leftovers

Leftover steak can be stored in the refrigerator for up to three days. Simply place it in an airtight container. Reheat gently to maintain its tenderness. The sauce should be stored separately and can also be enjoyed within three days.

Food and Drink Pairings

Pair this rich and flavorful steak with a robust red wine like a Cabernet Sauvignon or a Shiraz, which can stand up to the bold flavors of the meat and Gorgonzola sauce. A side of garlic mashed potatoes or a crisp green salad makes excellent accompaniments.

FAQ Section

Q: Can I cook the steak to a different doneness? A: Absolutely! Adjust the cooking time based on your preferred level of doneness. Use a meat thermometer to ensure accuracy.

Q: What if I don’t have a cast iron skillet? A: A heavy-bottomed skillet will work as well, though cast iron is preferred for its heat retention and even cooking.

Q: Is there a non-dairy alternative for the sauce? A: For a non-dairy version, try using coconut cream and a non-dairy cheese substitute that melts well.

Conclusion and Call to Action

Impressing your guests or treating yourself with a decadent, restaurant-quality meal at home has never been easier. This Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce is guaranteed to satisfy your cravings for a hearty, flavorful dish. Don’t forget to share this delightful recipe.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce

Introduction to a Steakhouse Favorite: Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce

  • Author: Mia
  • Total Time: 20 minutes


Sizzle up your kitchen with this succulent New York Strip Steak, topped with a creamy Gorgonzola sauce that will leave your taste buds dancing!


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


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.
For the 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.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes


  • Serving Size: 2
  • Calories: 950 kcal

Leave a Comment

Recipe rating