Craving that steakhouse sizzle? That perfectly seared crust giving way to a juicy, pink center? Forget the reservations and the hefty bill. This recipe brings the five-star experience right to your kitchen. We’re talking about a gorgeous New York strip, pan-seared to perfection and draped in the most decadent, tangy blue cheese and Dijon cream sauce you’ve ever tasted. It’s a restaurant-quality meal that’s surprisingly simple to whip up any night of the week.
Ingredients
• Yields: 4 servingsPrep time: 10 minutesCook time: 15 minutes
• For the Steaks
• 4 8-ounce / 225g New York strip steaks
• 2 tablespoons / 30ml olive oil
• Sea salt and freshly ground black pepper, to taste
• For the Blue Cheese Cream Sauce
• 1 cup / 240ml heavy cream
• 1/3 cup / 75g Dijon mustard
• 1/4 cup / 30g crumbled blue cheese
• 3 cloves garlic, minced
• 2 teaspoons dried minced onions
• For Garnish
• 1/4 cup / 30g crumbled blue cheese
• 1 teaspoon chopped fresh chives
Instructions
1. Directions
2. Pat the steaks completely dry with a paper towel. Drizzle both sides with olive oil and season generously with sea salt and freshly ground black pepper, pressing the seasoning into the meat.
3. To make the cream sauce, combine the heavy cream, Dijon mustard, 1/4 cup blue cheese, minced garlic, and dried onions in a medium saucepan over medium heat. Cook, whisking occasionally, until the cheese has melted and the sauce begins to thicken. Reduce heat to low to keep warm.
4. Heat a heavy-bottomed skillet (cast iron is ideal) or a grill pan over medium-high heat until it is very hot. Carefully place the steaks in the pan and sear for 4 to 6 minutes per side for medium-rare, or until your desired doneness is reached. Avoid moving the steaks as they cook to develop a deep brown crust.
5. Transfer the steaks to a cutting board and let them rest for 5-10 minutes. Serve whole or sliced, topped with a generous spoonful of the warm cream sauce. Garnish with the remaining crumbled blue cheese and fresh chives.
Nutritional Information
• Nutrition Information
• CALORIES: 860 | FAT: 71 g | PROTEIN: 54 g | TOTAL CARBS: 4 g | DIETARY FIBER: 0 g | NET CARBS: 4 g
Pro Tips
• For a superior crust, let the steaks sit at room temperature for at least 30 minutes before cooking.
• Pat your steaks completely dry with a paper towel before seasoning. A dry surface is essential for achieving a deep, flavorful sear.
• Always let your steak rest for 5-10 minutes after cooking. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful.
• For an extra layer of flavor, deglaze the steak pan with a splash of brandy or white wine after cooking the steaks, then whisk those flavorful bits into your cream sauce.
FAQ
Q: What is the best pan for searing a steak
A: A heavy-bottomed skillet, like cast iron, is ideal for this recipe. It holds and distributes heat evenly, which is essential for achieving a perfect, deep brown crust on the steak.
Q: Can I use a different cut of steak
A: Yes, this blue cheese cream sauce is delicious with other cuts. Ribeye, sirloin, or filet mignon are all excellent alternatives to the New York strip. Just be sure to adjust your cooking time based on the thickness of the steak.
Q: How do I know when my steak is done without cutting into it
A: The most reliable method is to use an instant-read meat thermometer. For a medium-rare finish as suggested, you should aim for an internal temperature of 130-135°F (54-57°C).
Q: Why is it important to let the steak rest after cooking
A: Resting the steak for 5-10 minutes is a crucial step. It allows the juices to redistribute throughout the meat, ensuring that every bite is tender and flavorful instead of having the juices run out onto the cutting board.
