Pan-Seared Strip Steak with Gorgonzola Cream and Crispy Shallots

Steps

1. Step 1

   Pat the steaks dry and season them all over with the kosher salt and coarse black pepper. Leave them on a plate at room temperature while you fry the shallots, at least 30 minutes.

   30 min, hands-off

   • 2 New York strip steaks (about 12 oz each, 1 1/4 inch thick)
   • 1 1/2 tsp kosher salt
   • 1 tsp black pepper
2. Step 2

   Heat the 1/2 cup vegetable oil in a small saucepan over medium heat. Add the sliced shallot rings and fry, stirring often, until golden and crisp, 6 to 9 minutes. Watch them closely at the end, as they darken fast. Lift them out with a slotted spoon onto a paper-towel-lined plate and sprinkle with salt. Discard the frying oil.

   9 min

   • 1/2 cup vegetable oil
   • 2 shallots
   • salt
3. Step 3

   Set a large cast-iron skillet over medium-high heat for 3 to 4 minutes, until very hot. Add the 1 tbsp vegetable oil and swirl, then lay in the steaks. Sear without moving them for 4 minutes, until deeply browned, then flip and sear 3 minutes more.

   8 min

   • 1 tbsp vegetable oil
4. Step 4

   Add the butter and thyme to the skillet. Tilt the pan and spoon the foaming butter over the steaks for about 1 minute, until an instant-read thermometer in the thickest part reads 130°F for medium-rare. Move the steaks to a cutting board and let them rest 10 minutes while you make the sauce.

   2 min

   • 2 tbsp unsalted butter
   • 3 sprigs fresh thyme
5. Step 5

   Pour off all but a thin film of fat from the skillet and return it to medium heat. Add the minced shallot and cook, stirring, until softened, about 1 minute. Pour in the white wine and simmer, scraping up the browned bits, until reduced to about 2 tablespoons, 2 to 3 minutes.

   4 min

   • 1 shallot
   • 1/2 cup dry white wine
6. Step 6

   Add the heavy cream and simmer until slightly thickened, 2 to 3 minutes. Turn the heat to low, add the Gorgonzola and 1/2 tsp black pepper, and stir until the cheese melts into a glossy sauce. Taste and add salt if it needs it; pour in any juices from the resting board.

   5 min

   • 3/4 cup heavy cream
   • 3 oz Gorgonzola
   • 1/2 tsp black pepper
7. Step 7

   Slice the steaks across the grain about 1/2 inch thick. Spoon the Gorgonzola cream onto warm plates, lay the steak over it, and top with the crispy shallots, a good grind of black pepper and the chives.

   5 min

   • the rest of the black pepper
   • 1 tbsp fresh chives or parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026