I made this 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.

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  • Course Dinner
  • Cuisine Spanish
  • Keyword 15 Minute Meal, 5 Ingredients or Less, Barbeque, Casual Dinner Party, Delicious, Flavor, For Foodies, Pan Seared
Servings Prep Time Cook Time
4 people 10 minutes 4 minutes
Passive Time Total Time
4minutes 14 minutes
Servings Prep Time Cook Time
4 people 10 minutes 4 minutes
Passive Time Total Time
4minutes 14 minutes
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.
Degree of Difficulty
  • 3 one inch New York strip steaks
  • 1 tbspn kosher salt and black pepper to taste
  • 1 tbspn olive oil
  • 2 tspn unsalted butter
  • 3 whole garlic cloves skin on, smashed
  • 1 whole large shallot peeled and finely diced
  • 2-3 tbspn hard cider or a medium dry white wine
  • 1/3 cup heavy cream
  • 3 tbspn Spanish Cabrales blue cheese or other fine blue cheese
Servings: people
  1. Gather all ingredients before starting recipe.
  2. Season strip steaks with kosher salt and black pepper and set aside for up to an hour before cooking.
  3. Peel one large shallot, chop finely and smash 3 cloves of garlic with the flat blade of a knife. Place in a small dish, cover with cling wrap and set aside until ready to cook.
  4. Chop a small bunch of chives, cover with plastic wrap and set aside until ready to use.
  1. 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.
  2. Add the steaks. The steak must make a sizzling sound when added to the pan, if not, continue heating the skillet.
  3. Sear the steak for about 2 minutes, the steak should be nicely caramelized. Turn, and cook the second side for another 2-3 minutes.
  4. Remove steaks to a platter and rest for 5 minutes before slicing.
  1. Add a tablespoon of 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.
  2. Add 1/3 cup of heavy cream, stir to combine, cook for 3-4 minutes .
  3. Add 3-4 tablespoons of blue cheese, stir gently to combine and melt the cheese.
  4. Reduce heat to a slow simmer, or set to a warming setting.
  1. While the cheese is melting, trim the steaks and slice into 1 1/2 slices, stand on end on each plate.
  2. Drizzle the sauce sparingly over the steaks, then spoon a generous portion around each steak.
  3. Garnish with crumbles of blue cheese and chopped chives or a few sprigs of fresh thyme.

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