New York Strip Steak with Gorgonzola Garlic Butter
Updated: Aug 16
Delmonico's Restaurant in New York City, opened in New York City in 1827, and offered as one of its signature dishes a tender steak, originally called the Delmonico steak. Due to its popularity in the northeast, this was soon referred to as the New York strip steak.
The New York strip steak is a cut of beef from the short loin of a cow, which consists of muscle that does little work, making this cut of meat particularly tender. It has an excellent amount of marbling, is tender and full-flavored.
These cuts of meat can be costly, so providing you the best instruction to prepare them is greatly important. If you follow these instructions carefully, you will experience a fantastic steak that is well worth the money and time you have invested to prepare them.
I’ve found that pan-searing the New York strip steak seams to produce a more moist, evenly cooked steak. Along with a dollop of butter, made with Gorgonzola cheese, garlic and chopped parsley, you will experience an amazing steak with epic flavor.
2 New York strip steaks, 10 ounces each
2 TBSN Extra Virgin Olive Oil
2 TBSN butter
For Gorgonzola Garlic Butter:
4 teaspoon butter (at room temperature)
2 oz crumbled gorgonzola cheese
1 teaspoon garlic, minced
1 teaspoon chopped parsley (plus additional for garnish)
For Steak Rub:
2 TBSN coarsely ground black pepper
1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon kosher salt
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Medium mixing bowl, small mixing bowl, large saucepan, sharp knife, measuring spoons, measuring cups, aluminum foil, tongs, platter
Prep: 20 min, 5 min rest
Cook: 4-6 min. Ready: 30 min Serves: 2
1. Remove steaks from refrigerator and let rest (about 30 minutes), bringing to room temperature before cooking.
2. To make Gorgonzola Garlic Butter: In a medium bowl, mix 4 teaspoons softened butter with Gorgonzola, garlic, and chopped parsley. Mix well. Create a log with the mixture and wrap in plastic wrap. Refrigerate.
3. To make Steak Rub: In a small bowl, combine black pepper, chili powder, garlic powder, thyme and salt.
4. Pat steaks dry with paper towels. Rub both sides of each steak with the steak rub mixture.
5. Place a medium sauté pan over high heat, and heat butter and oil until smoking.
6. Place steaks in pan and sear for 30 to 40 seconds.
7. Reduce heat to medium-high. Cook steaks for preferred doneness; basting steaks with butter and oil from sauté pan as they cook.
Rare: About 2 minutes per side after sear.
Medium Rare: About 2 1/2 minutes per side after sear.
Medium: About 3 minutes per side after sear.
Medium Well: About 3 1/2 minutes per side after sear.
Well Done: About 4 minutes per side after sear.
8. Times are approximate. Cooking times will vary based on thickness of cut and heat of your stovetop. If using a meat thermometer, test the internal temperature of your steak. It will be ready when approximately 130-150 degrees F in the center (refer to the Internal Temperature guide below for your preferred doneness)
Here is a guide to the internal temperatures of your steaks:
Blue Rare (115°-119°): Also known as Very Rare, Blood Rare, or Bloody. Blue Rare steaks should be avoided for well-marbled cuts such as rib-eyes, strips, and porterhouses. Rare (120°-129°): Rare steaks have a warm but very red center. This means the surface has the tasty flavor and texture but also means that the steak’s fats have not had a chance to properly melt.
Medium Rare (130°-139°): The gold-standard for steak. Considered the best tasting, most tender steak you can grill. At this temperature, the steak’s fat has had a chance to melt, distributing flavor, but not a lot of moisture has evaporated yet, meaning a supremely tender, juicy, and plump steak. A medium-rare steak is red at the center, with a ring of pinkness between the center and the crust.
Medium (140°-149°): A medium steak no longer contains a red center, but is pink throughout most of the steak. Medium steaks retain the buttery, flavorful taste of Medium-Rare steaks, but have slightly less juiciness and tenderness, due to moisture loss.
Medium Well (150°-159°): Medium Well steaks still retain a little bit of pinkness and tenderness, but have begun to lose enough moisture that they will be drier and less tender.
Well Done (160° or greater): “Over-Done” would be a better fit. By this point, enough moisture and fat has evaporated or leaked from the steak causing your meat to be drier and tougher.
9. Using tongs, remove steaks and let them "rest" for five minutes. Taking the time to let meat ‘rest’ after cooking will ensure it is moist, tender, and juicy. To do this, remove it from the heat and place it on a warm plate or serving platter. Then cover the meat loosely with foil (If you cover or wrap it tightly with the foil you will make the hot meat sweat and lose the valuable moisture you are trying to keep in the meat). The time taken to rest will depend on its size. A 10 oz filet should only take five minutes. A rule of thumb used by many chefs is 1 minute resting time for every 2 oz of meat.
10. To serve, slice across grain of meat into thin slices. Top each portion with a sliced tablespoon of Gorgonzola Garlic Butter. Garnish with additional parsley and serve.
One filet: 420 calories, 30 g fat (12 g saturated fat), 115 mg cholesterol, 645 mg sodium, 0g carbohydrate (0 sugars, 2 g fiber), 35 g protein.
Like all meat, New York Strip is high in protein and is also a good source of a number of B vitamins, which help your body retrieve and use energy from the foods you eat. It also contains magnesium, phosphorus and potassium, minerals needed to produce enzymes and reduce the risk of heart disease.
softer tannins like Merlot, Chianti, Pinot Noir, or an aged Cabernet.