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NY Strip Steaks

dinner

NY Strip Steaks

Juicy NY strip steaks with a creamy Dijon pan sauce—easy and elegant.

Prep

10 min

Cook

25 min

Total

35 min

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Ingredients

Serves7

NY Strip Steaks

  • 14 oz NY strip steaks (about 10 oz each)
  • 7 count Garlic cloves (peeled and chopped)
  • 3.5 count scallion (white and green parts separated)
  • 3.5 bunch parsley (leaves chopped)
  • 1.75 cup cream
  • 7 tsp whole grain Dijon mustard
  • 7 tbsp Crème Fraîche
  • 0.875 cup ranch dressing
  • 0 count Olive Oil (for cooking)
  • 0 count Salt (to taste)
  • 0 count Black Pepper (to taste)
  • 7 tbsp Water
Servings: 7−+
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Cooking Instructions

  1. 1

    Prepare the ingredients

    Wash and dry produce. Chop garlic and parsley. Slice scallions, separating white and green parts.
  2. 2

    Cook the steaks

    Pat steaks dry and season with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear steaks 2–3 minutes per side, then cook 1–2 minutes more to desired doneness. Let rest 5 minutes.
    Tip: Resting helps the juices redistribute for maximum flavor.
  3. 3

    Make the Dijon cream sauce

    In the same pan, sauté scallion whites and garlic 2–3 minutes. Add cream, mustard, and water. Cook 1–2 minutes. Remove from heat and stir in half the chopped parsley.
  4. 4

    Serve

    Slice steak against the grain. Drizzle with cream sauce and top with remaining parsley and scallion greens.

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NY Strip Steaks

with Dijon Cream Sauce

Prep: 10 min · Cook: 25 min · Total: 35 min · Servings: 7

Ingredients

NY Strip Steaks

  • 14 oz NY strip steaks (about 10 oz each)
  • 7 count Garlic cloves (peeled and chopped)
  • 3.5 count scallion (white and green parts separated)
  • 3.5 bunch parsley (leaves chopped)
  • 1.75 cup cream
  • 7 tsp whole grain Dijon mustard
  • 7 tbsp Crème Fraîche
  • 0.875 cup ranch dressing
  • count Olive Oil (for cooking)
  • count Salt (to taste)
  • count Black Pepper (to taste)
  • 7 tbsp Water

Instructions

  1. Prepare the ingredients — Wash and dry produce. Chop garlic and parsley. Slice scallions, separating white and green parts.
  2. Cook the steaks — Pat steaks dry and season with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear steaks 2–3 minutes per side, then cook 1–2 minutes more to desired doneness. Let rest 5 minutes.
  3. Make the Dijon cream sauce — In the same pan, sauté scallion whites and garlic 2–3 minutes. Add cream, mustard, and water. Cook 1–2 minutes. Remove from heat and stir in half the chopped parsley.
  4. Serve — Slice steak against the grain. Drizzle with cream sauce and top with remaining parsley and scallion greens.