Pan-seared New York strip steak with blue cheese Dijon cream sauce brings the steakhouse home in 25 minutes. Thick strips take a hard sear and a rest, then a blanket of tangy, garlicky blue cheese cream. It is a 4 g net carb dinner that eats like a splurge.
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 (7.9 oz) New York strip steaks
• 2 tablespoons / 30ml (1 fl oz) 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 (2.65 oz) Dijon mustard
• 1/4 cup / 30g (1.06 oz) crumbled blue cheese
• 3 cloves garlic, minced
• 2 teaspoons (10 ml / 0.3 fl oz) dried minced onions
• For Garnish
• 1/4 cup / 30g (1.06 oz) 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 (960 ml) 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.
Pro Tips
- Let the steaks sit at room temperature for at least 30 minutes before cooking so the crust forms before the inside overcooks.
- Pat the steaks completely dry and press the salt and pepper into the meat; a dry surface is what builds a deep brown crust.
- Once the steaks hit the hot cast iron, leave them alone for the full 4-6 minutes per side; moving them prevents the crust from forming.
- Rest the steaks 5-10 minutes before saucing so the juices redistribute, then slice against the grain if serving sliced.
- Deglaze the steak pan with a splash of brandy or white wine and whisk those browned bits into the cream sauce for extra depth.
Frequently Asked Questions
Is steak with blue cheese cream sauce keto?
Very much so: each serving has 4 g of net carbs with 54 g of protein and 71 g of fat.
What doneness should I cook New York strip to?
About 4-6 minutes per side over medium-high heat gives medium-rare; adjust to your preference and always rest the meat 5-10 minutes afterward.
Can I make the sauce ahead of time?
The sauce comes together while the steaks sear, so it is best fresh. Leftovers rewarm gently over low heat with occasional whisking.
Can I use another cut of steak?
Any good searing steak works with this sauce — just keep the same rules: dry surface, hot pan, and a proper rest.
Recipe card below.
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Pan-Seared New York Strip Steak with Blue Cheese Dijon Cream Sauce
Ingredients
Method
- Directions
- 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.
- To make the cream sauce, combine the heavy cream, Dijon mustard, 1/4 cup (960 ml) 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.
- 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.
- 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.
- Pat your steaks completely dry with a paper towel before seasoning. A dry surface is essential for achieving a deep, flavorful sear.
