NY Strip with Gorgonzola Cream Sauce
This center of plate protein is paired with a tangy bite. Topped with a Gorgonzola cream sauce, this dish is sure to leave a strong impression.
INGREDIENTS:
- 1 (at least 1 1/2 inches thick) Mill Street/Show-Me Beef New York strip steak, about 1-pound – SGC# 287175
- Salt and freshly ground pepper to taste – SGC# 052100 & 169540
- 1 tablespoon vegetable oil – SGC# 054247
GORGONZOLA CREAM SAUCE
- 1 cup heavy cream – SGC# 195486
- 1/2 cup gorgonzola, crumbled – SGC# 055277
- Freshly ground pepper to taste – SGC# 169540
- 2 tablespoons chopped parsley – SGC# 193136
PAN SEARING THE NEW YORK STRIP STEAK:
- Pat Mill Street/Show Me Beef New York strip steak dry with paper towel and season generously with salt and pepper.
- Heat a large cast iron skillet, over medium high heat, until smoking hot.
- Add the vegetable oil and swirl to coat the pan. Place the steak in the hot skillet and cook for 30 seconds without moving. After that, you can flip frequently (using tongs) until both sides are seared and the internal temperature has reached 145F degrees for medium-rare, about 8 minutes of cooking time depending on thickness. Don't forget to sear the sides!
- Remove the steak to a cutting board to rest for at least 2 minutes. Slice against the grain and serve.
MAKING THE GORGONZOLA CREAM SAUCE:
- Heat the heavy cream in a saucepan, over medium heat. Once it starts to boil, add the gorgonzola and whisk until the cheese has melted and the sauce thickens to the desired consistency, about 5 minutes. Remove from heat and add the black pepper and chopped parsley.
