When I make steak it’s usually because I have a major craving so it needs to be not just good steak but great steak. This strip steak with my garlic and herb cheese sauce is exactly that and so much more. The strip steak is tender and cooked perfectly at medium-well and the cheese sauce is decadent and good enough to drink on its own. I wasn’t sure what the combination would taste like but I’m so glad I took a chance on it! We were literally scraping the last bit of cheese sauce to dip the steak in. The combination truly is something special. Be sure to pick up a great piece of strip steak for this recipe. You want the meat to be tender and juicy. Unfortunately, the cheaper cuts just won’t work for this recipe.
The cheese sauce, however, you can make and put on just about anything. It would taste amazing on chicken or even slathered over a baked potato. It’s super versatile and makes for a great cheese sauce staple in your arsenal.
One of my favorite parts about this recipe is how aromatic the dish is. Just by adding fresh herbs and garlic, the dish is elevated automatically. I enjoy the smell those fresh ingredients give. Again, try to use fresh in this case if you can!
Strip Steak with garlic & herb cheese sauce
- Le Creuset Enameled Cast Iron Signature Iron Handle Skillet, 10.25" (1-3/4 qt.), Marseille
- 1 NY Strip Steak big enough for 2
- Salt + Pepper to taste
- 1 tsp Tony Chachere's Original Creole Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 tbsp of butter
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
- 3 large garlic clovees
- Canola Oil for cooking
- Drizzle of olive oil
For garlic & herb cheese sauce
- 1/2 a yellow onion
- 2 tbsp of butter
- 1/2 cup of heavy cream
- 1 oz cup of boursin garlic and herb cheese
- handful of parmesan cheese
- 1/4 tsp of dried thyme
- 1/2 tsp of Tony Chachere's Original Creole Seasoning
- Salt and pepper to taste
- For Steak
- Pre-heat oven 375 degrees.
- Bring strip steak to room temperature, pat dry, and drizzle with olive oil.
- Season steak with salt, pepper, creole seasoning, garlic powder, onion powder, and smoked paprika.
- Massage seasoning into steak and set aside.
- Heat cast-iron skillet on medium-high and then coat with canola oil.
- Sear steak on each side until charred on both sides (about 5 minutes per side).
- Turn off the heat and add butter, garlic, and fresh herbs to the pan.
- Spoon melted butter over the steak for 1 minute.
- Put steak in the oven and continue to cook until the desired temperature is achieved, about 5 minutes for medium well.
- Remove steak from oven put on a plate and set aside to rest.
- For garlic and herb cheese sauce
- In a non-stick pan on medium heat, melt butter with a drizzle of olive oil and then add onions to sweat for 5 minutes.
- Once onions are soft and fragrant, add heavy cream and cheese. Stir until cheese is melted.
- Turn heat to low and bring sauce to a light simmer.
- Season with dried thyme, Creole seasoning, salt, and pepper.
- Turn off the heat on sauce once thickened, after about 5 minutes.
- Slice steak and assembled on the plate.
- Liberally drizzle cheese sauce all over the steak and serve warm.
You can watch me make the full recipe here. To set yourself up for the best result possible, be sure to watch the video all the way through then read the recipe in its entirety and then make the dish.
P.S. Check out my last post.