Our New York Strip Steak with Gorgonzola Butter recipe is a delicious tradition. Cooked and seared to the desired temperature, let the organic flavor speak for itself
- 2 10 oz New York Strip Steaks
- Salt and pepper to taste
For compound butter:
- 4 tsp butter (at room temperature)
- 2 oz gorgonzola cheese
- 1 tbsp chopped parsley (plus additional for garnish)
To Cook Steak:
- 2 tsp butter
- 2 tsp olive oil
- Remove steaks from refrigerator and let rest (about 30 minutes), bringing to room temperature before cooking.
- Make compound butter: mix 4 teaspoons butter with Gorgonzola and chopped parsley. Mix well. Set aside.
- Pat steaks dry with paper towels and season with salt and pepper to taste. Heat butter and oil in heavy skillet over medium-high heat. When foaming subsides, place steaks into skillet and sear 1 minute each side. Reduce heat to medium. Cook 2 minutes on each side, basting steaks with butter from skillet as they cook.
- When steaks are cooked to desired degree of doneness, remove to plate, cover with foil and then with dishtowel. Let rest 8 minutes.
- To serve, slice across grain of meat into very thin slices. Top each portion (about 3 ounces cooked meat) with about 1 tablespoon of Gorgonzola butter. Garnish with additional parsley and serve.