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New York Steaks with Boursin and Merlot Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This sophisticated high-protein dish elevates the classic steak dinner with a rich, velvety Merlot reduction and the creamy tang of garlic-and-herb cheese. By topping the hot sirloin steaks with Boursin, the cheese melts into the meat, creating a luxurious savoury topping that pairs beautifully with the fruity notes of a red wine sauce. It is an ideal choice for an indulgent weekend supper that feels like restaurant-quality dining at home.

Quick to prepare but deeply flavourful, this recipe focuses on simple techniques like deglazing and resting to ensure a succulent result. Serve your steaks alongside some steamed seasonal greens or roasted root vegetables for a balanced, nutritious meal that is naturally high in protein. The combination of fresh parsley and chives adds a bright, herbal lift to the finished plate.

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Ingredients for New York Steaks with Boursin and Merlot Sauce

  • 2 tablespoons olive oil, divided

  • 6 9- to 275g New York steaks, trimmed (about 1 inch thick)

  • 1/2 of 5.60g package Boursin or other French garlic-and-herb cheese, cut into 6 wedges

  • 350ml Merlot or other fruity red wine

  • 60ml ( 1/2 stick) chilled butter, cut into small pieces

  • 2 teaspoons chopped fresh Italian parsley

  • 2 teaspoons chopped fresh chives plus whole chives for garnish

How to make New York Steaks with Boursin and Merlot Sauce

Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.

Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 120ml , scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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