The Italian Steak Dish That's Better Than Steak au Poivre

Gorgonzola cheese

🥗Healthier: feta cheese

💰Cheaper: blue cheese

Feta provides a tangy flavor with fewer calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

red wine

🥗Healthier: grape juice

💰Cheaper: apple cider vinegar

Grape juice offers sweetness without alcohol.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach adds nutrients and color.

Salt the NY strip steak overnight on a wire rack in the fridge, or for 1 hour at room temperature before cooking.

Crush black peppercorns and mix with kosher salt to create a seasoning for the steak.

Sear the NY strip steak in a 12-inch non-stick pan over medium-high heat until cooked to your liking.

In the same pan, add butter and a little olive oil, then add sliced onion and fennel, seasoning with salt and a splash of water.

Cover the pan with a tight-fitting lid and cook for about 10 minutes to soften the fennel and onion.

Remove the lid, allow excess liquid to evaporate, and season to taste with salt and pepper.

Prepare the gorgonzola sauce by adding the soft gorgonzola, white wine, and heavy cream to the pan, stirring until melted and smooth.

Serve the sliced steak over the fennel and onion mixture, drizzling with the gorgonzola sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens