NY Strip Steak

Mushroom Gorgonzola Sauce

Try this simple recipe

These perfectly seared NY Strip steaks with a creamy mushroom gorgonzola sauce are savory, decadent, and incredibly simple to make.

Click for the full guide

Starting off with the steak, I recommend dry-brining if possible. Even 30 minutes with spices at room temperature will make a difference, but overnight is best.

Sear the steaks in a cast-iron skillet for a few minutes before flipping. Make sure you press down to get a solid crust.

Click for the full guide

Flip and baste with butter and aromatics. Cook on this side until you’re close to the perfect temperature. Let it rest while we whip up the sauce.

Add the mushrooms to the skillet while it’s hot, allowing them to sweat out the moisture for a few minutes. Add in the Worcestershire and garlic.

Click for the full guide

Pour in the room-temp cream and crumbled gorgonzola. Stir and cook for a few mintues until it thickens to your preference.

Blue cheese not your thing? Feel free to substitute with goat cheese, Monterrey jack, or another creamy cheese.

Click for the full guide

Pour a glass of bourbon and enjoy your steak with creamy mushroom gorgonzola sauce. Cheers!


Hope you enjoy!