I made this Pan Seared New York Strip steak with guests sitting around our kitchen island. I served it with an incredibly decadent sauce that I made at the last minute while the steak was resting. If you have all your ingredients at hand, the sauce can be made in about 5 minutes, the same amount of time that it takes to rest the steak before slicing.
Tip : My instructions are based on the assumption that you will be preparing these steaks after they have rested at room temperature for an hour before pan searing. When I cook, I tend to prepare everything ahead of time, or the same time as I season the steaks so that when I am ready to cook, everything is at hand and ready to go.
Ingredients
- 3 one inch New York strip steaks
- 1 tbsp kosher salt and black pepper to taste
- 1 tbsp olive oil
- 2 tsp unsalted butter
- 3 whole garlic cloves skin on, smashed
- 1 whole large shallot peeled and finely diced
- 2-3 tbsp hard cider or white wine
- 1/3 cup heavy cream
- 3 tbsp Spanish Cabrales blue cheese or other fine blue cheese
Garnish
- freshly chives or thyme finely chopped
Instructions
- Gather all ingredients before starting recipe.
- Season strip steaks with kosher salt and black pepper and set aside for up to an hour before cooking.
- Peel 1 whole large shallot, chop finely and smash 3 whole garlic cloves with the flat blade of a knife. Place in a small dish, cover with cling wrap and set aside until ready to cook.
Steak
- Heat a large cast iron skillet or non-stick skillet over high heat for 2-3 minutes. Add a teaspoon of butter for each steak when the pan is hot.
- Add the steaks immediately. The steak must make a sizzling sound when added to the pan, if not, remove steak and continue heating the skillet.
- Sear the steak for about 2 minutes, the steak should be nicely caramelized. Turn, and cook the second side for another 2-3 minutes.
- Remove steaks to a platter and rest for 5 minutes before slicing.
Sauce
- Add 1 tbsp olive oil to the hot pan and add smashed garlic and chopped shallots, stir to combine and cook for 1-2 minutes, reduce heat to medium. Add a splash of white wine, 2-3 tablespoons, and stir to combine.
- Add 1/3 cup heavy cream, stir to combine, cook for 3-4 minutes .
- Add 3 tbsp Spanish Cabrales blue cheese or other fine blue cheese, stir gently to combine and melt the cheese.
- Reduce heat to a slow simmer, or set to a warming setting.
Plating
- While the cheese is melting, trim the steaks and slice into 1" slices, stand on end on each plate.
- Drizzle the sauce sparingly over the steaks, then spoon a generous portion around each steak.
- Garnish with crumbles of blue cheese and chopped chives or a few sprigs of fresh thyme.
