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

Ingredients

• 1.25 lb New York Strip Steak (Trimmed, salted overnight with kosher salt; bring to room temperature before cooking)
• 2 tsp Diamond Crystal Kosher Salt (For dry‑brining the steak)
• 2 tsp Black Peppercorns (Coarsely crushed; forms the pepper crust)
• 1 tbsp Extra Virgin Olive Oil (Neutral oil for searing; can substitute with avocado or grapeseed oil)
• 2 tbsp Unsalted Butter (For sautéing fennel and onion)
• 1 medium Fennel Bulb (Trimmed, sliced into thin strips; fronds optional for garnish)
• 1 medium Yellow Onion (Thinly sliced)
• 0.25 cup Dry White Wine (Deglazes the pan for the sauce)
• 0.5 cup Heavy Cream (Full‑fat for a rich sauce)
• 3 oz Gorgonzola Dolce (soft mild blue cheese) (Mild, easy‑melting; crumble before adding)
• 0.25 cup Water (Adds steam to soften fennel quickly)

Instructions

1. Dry‑brine the steak

   Season the New York strip steak evenly with 2 tsp kosher salt. Place on a wire rack set over a rimmed baking sheet and refrigerate uncovered overnight. If short on time, season and let sit at room temperature for 1 hour before cooking.

   Time: PT5M

2. Crush peppercorns

   Place 2 tsp black peppercorns in a mortar and crush with the pestle until coarsely broken. If you don’t have a mortar, use a spice grinder or place peppercorns in a zip‑top bag and smash with a rolling pin.

   Time: PT2M

3. Prep vegetables

   Trim the fennel bulb, removing the tough outer core, then slice the bulb in half lengthwise and cut into thin strips. Slice the onion thinly. Set aside.

   Time: PT5M

4. Sauté fennel and onion

   Heat the 12‑inch skillet over medium heat. Add 1 tbsp olive oil and 2 tbsp butter. When foamy, add the sliced fennel and onion, sprinkle with a pinch of salt, and pour in 0.25 cup water. Cover with a tight‑fitting lid and cook for 10 minutes, then uncover and cook another 5 minutes until softened.

   Time: PT15M

   Temperature: Medium

5. Season steak with pepper

   Pat the steak dry again. Press the crushed peppercorns onto both sides of the steak, forming an even crust. Lightly tap off any excess.

   Time: PT2M

6. Sear the steak

   Add a thin drizzle of neutral oil (avocado or extra‑virgin olive) to the hot skillet. When the oil shimmers (≈350°F), place the steak in the pan. Sear 3 minutes on the first side, then flip and sear 3 minutes on the second side. Use tongs to sear the fat‑edge for 30 seconds. Adjust time for desired doneness (rare ≈120°F, medium‑rare ≈130°F).

   Time: PT8M

   Temperature: Medium

7. Rest the steak

   Transfer the steak to a cutting board, tent loosely with foil, and let rest for 10 minutes. This allows juices to redistribute.

   Time: PT10M

8. Make Gorgonzola cream sauce

   While the steak rests, return the skillet to low heat. Add 0.25 cup dry white wine, scraping up any browned bits. Stir in 0.5 cup heavy cream and crumble in the 3 oz Gorgonzola dolce. Simmer gently, stirring, until the cheese melts and the sauce thickens slightly (about 5 minutes). Season with a pinch of salt if needed; no extra pepper is required.

   Time: PT5M

   Temperature: Low

9. Slice and plate

   Slice the rested steak against the grain into ½‑inch thick strips. Arrange the sautéed fennel and onion on a serving platter, lay the steak slices on top, and drizzle generously with the warm Gorgonzola sauce.

   Time: PT3M

Nutrition Facts

Calories

720

Protein

45 g

Carbohydrates

8 g

Fat

55 g

Fiber

2 g