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strip steak with garlic herb cheese sauce
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5 from 1 vote

Strip Steak with garlic & herb cheese sauce

Steak is great on its own but when you add my garlic and herb cheese sauce to the mix you take the steak from good to great. The best part is this meal comes together in a snap.
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes
Servings 2


  • Le Creuset Enameled Cast Iron Signature Iron Handle Skillet, 10.25" (1-3/4 qt.), Marseille


For Steak

  • 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.

To Serve:

  • Slice steak and assembled on the plate.
  • Liberally drizzle cheese sauce all over the steak and serve warm.