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Pan-Seared New York Strip Steak with Blue Cheese Dijon Cream – vegetarian recipe
Stav Kogan

Pan-Seared New York Strip Steak with Blue Cheese Dijon Cream Sauce

Bring the five-star steakhouse experience to your kitchen with this surprisingly simple recipe for a pan-seared New York strip, draped in a decadent, tangy blue cheese and Dijon cream sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 860
Ingredients Method Nutrition

Ingredients
  

  • For the Steaks
  • 4 8-ounce / 225g (7.9 oz) New York strip steaks
  • 2 tablespoons (30 ml / 1 fl oz) olive oil
  • Sea salt and freshly ground black pepper, to taste
  • For the Blue Cheese Cream Sauce
  • 1 cup (240 ml) heavy cream
  • 1/3 cup (75 g / 2.65 oz) Dijon mustard
  • 1/4 cup (30 g / 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 (30 g / 1.06 oz) crumbled blue cheese
  • 1 teaspoon (5 ml / 0.2 fl oz) chopped fresh chives
  • For a superior crust, let the steaks sit at room temperature for at least 30 minutes before cooking.
  • 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.

Method
 

  1. Directions
  2. Pat the steaks completely dry with a paper towel.
  3. Drizzle both sides with olive oil and season generously with sea salt and freshly ground black pepper, pressing the seasoning into the meat.
  4. 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.
  5. Cook, whisking occasionally, until the cheese has melted and the sauce begins to thicken.
  6. Reduce heat to low to keep warm.
  7. 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.
  8. Transfer the steaks to a cutting board and let them rest for 5-10 minutes.
  9. Serve whole or sliced, topped with a generous spoonful of the warm cream sauce.
  10. Garnish with the remaining crumbled blue cheese and fresh chives.
  11. Pat your steaks completely dry with a paper towel before seasoning. A dry surface is essential for achieving a deep, flavorful sear.

Nutrition

Calories: 860kcalCarbohydrates: 4gProtein: 54gFat: 71g

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