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 assume you’ll be cooking the steaks after they’ve rested at room temperature for about an hour. That rest is essential for an even sear. When I cook, I like to prepare everything ahead of time, or at the same time I season the steaks, so that when it’s time to hit the pan, every ingredient and tool is already at hand. It makes the actual cooking fast, calm, and seamless.
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
- 1 whole large shallot
- 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 the recipe.
- Season 3 one inch New York strip steaks1 tbsp kosher salt and black pepper and set aside for up to an hour before cooking.
- Peel 1 whole large shallot and finely chop and smash 3 whole garlic cloves with the flat blade of a knife. Place it in a small dish, covered with cling wrap and set aside until ready to cook.
Steak
- Heat a large cast iron skillet or non-stick skillet over high add 2 tsp unsalted butter, one 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, or until the steak is 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
- While the steak is resting, add 1 tbsp olive oil to the hot pan and 3 whole garlic cloves, smashed, and 1 whole large shallot finely chopped. Stir to combine and cook for 1-2 minutes, just until the shallot softens, then reduce heat to medium, add a splash of white wine, (2-3 tablespoons), and stir to combine.
- Add 2-3 tbsp hard cider or white wine and reduce slightly, then add 1/3 cup heavy cream, stir to combine, cook for 3-4 minutes. When he cream has started to simmer 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.
Serving
- While the cheese is melting, trim the steaks and slice into 1" slices, stand on end on each plate.
- Drizzle the finished 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.
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