Steak Gorgonzola
There’s something undeniably satisfying about making Steak Gorgonzola on the grill. Perfectly cooked NY strip steaks, rich Gorgonzola cheese sauce, and savory mushrooms transform dinner time into an Italian restaurant experience in your own home. So grab your skillet, because it’s high time to dive into what will soon be a favorite dish. Ultimately, I’ll show you how to make tender steak in a rich, creamy umami flavor cheese sauce that rivals any copycat Olive Garden steak gorgonzola alfredo recipe. Table of Contents Why You’ll Love Steak Gorgonzola Steak Gorgonzola IngredientsGorgonzola Mushroom Cream Sauce IngredientsHow to Make Steak with Gorgonzola Cream SauceA Marinade for Extra Bourbon FlavorWhat to Serve with Gorgonzola SteaksHow to Store and ReheatFAQsFlavor X Fire & FOOD X FireSteak Gorgonzola Recipe Why You’ll Love Steak Gorgonzola Steak Gorgonzola IngredientsGorgonzola Mushroom Cream Sauce Ingredients Steak Gorgonzola Ingredients Gorgonzola Mushroom Cream Sauce Ingredients How to Make Steak with Gorgonzola Cream Sauce A Marinade for Extra Bourbon Flavor What to Serve with Gorgonzola Steaks How to Store and Reheat FAQs Flavor X Fire & FOOD X Fire Steak Gorgonzola Recipe Why You’ll Love Steak Gorgonzola First things first, what you’ll love about this perfect dish is the fast cooking time. From start to finish, you’ll only need an hour to create the best steak with the creamy gorgonzola sauce. The crumbled gorgonzola sauce is what makes this dish so insanely tasty. In case it’s your first time hearing about this funky Italian cheese, gorgonzola is a type of blue cheese that has a strong smell. But whoah, it’s so tasty and worth trying, especially when paired with mushrooms. Looking for more steak and bourbon inspiration, then look no further than Bourbon Marinated Ribeyes, Cajun Rubbed Steak with Bourbon Street Sauce, and Steak Tips with Bourbon Mushrooms. Steak Gorgonzola Ingredients Cut of Steak – NY Strip Steaks are a good choice for this recipe. They bring tenderness, robust flavor, and well-defined marbling; ribeye steaks are another solid option. Neutral Oil – Canola oil is my go-to vegetable oil. Olive oil, grapeseed oil, and avocado oil are other alternatives, but mainly with the high smoke point being the key. Unsalted Butter – In this steak recipe, the butter helps with the basting. Seasonings – Spiceology Bourbon Prime seasons the steak, while the garlic and fresh thyme become part of the melted butter that infuses the steaks with so much flavor. Cut of Steak – NY Strip Steaks are a good choice for this recipe. They bring tenderness, robust flavor, and well-defined marbling; ribeye steaks are another solid option. Neutral Oil – Canola oil is my go-to vegetable oil. Olive oil, grapeseed oil, and avocado oil are other alternatives, but mainly with the high smoke point being the key. Unsalted Butter – In this steak recipe, the butter helps with the basting. Seasonings – Spiceology Bourbon Prime seasons the steak, while the garlic and fresh thyme become part of the melted butter that infuses the steaks with so much flavor. Add flavor to everything you’re cooking shop over the fire spice lines Gorgonzola Mushroom Cream Sauce Ingredients Mushrooms – Baby bellas are a great choice to complement the steak. Seasonings – Worcestershire sauce and garlic are all this sauce needs for a killer flavor profile. If you don’t have fresh garlic, feel free to use garlic powder here. The Cream – Heavy cream or heavy whipping cream along with gorgonzola provides the creamy base for the creamy gorgonzola sauce. Gorgonzola is easy to source at your local grocery store; it should be crumbled not whipped. Mushrooms – Baby bellas are a great choice to complement the steak. Seasonings – Worcestershire sauce and garlic are all this sauce needs for a killer flavor profile. If you don’t have fresh garlic, feel free to use garlic powder here. The Cream – Heavy cream or heavy whipping cream along with gorgonzola provides the creamy base for the creamy gorgonzola sauce. Gorgonzola is easy to source at your local grocery store; it should be crumbled not whipped. Easy recipes like this one for creamy steak with gorgonzola turn into a favorite meal that your entire family will love. Juicy steak and a creamy cheese sauce will never bore your taste buds! How to Make Steak with Gorgonzola Cream Sauce When you’re ready to get started on this killer steak recipe, go ahead and generously season the strip steaks with my Bourbon Prime Spirit-Infused Blend. Then, let them reach room temperature as you preheat the grill. Inside a cast iron skillet over a roaring fire, sear the steaks for about 4 minutes per side in hot oil. Melt butter into the pan on medium-high heat after the first flip along with some garlic and thyme for basting. Once seared to perfection, set the steaks aside to rest, and then we can turn our attention to crafting the incredible cheese sauce. As the steak rests, introduce the sliced mushrooms into the heavy skillet. Allow them to cook and brown, releasing their flavors and expelling any excess water. Once the liquid evaporates, it’s time for the Worcestershire sauce, garlic, heavy cream, and gorgonzola cheese. Now, let these ingredients meld into a luscious sauce, thickening to perfection. Dinner is ready, which means a symphony of flavors is on the way! Before grilling, allow the steak to marinate in a mixture of olive oil, minced garlic, rosemary, thyme, black pepper, and then a generous splash of your favorite bourbon. Aim for at least 30 minutes to an hour of marination time in the refrigerator, before seasoning the steaks and letting them come up to room temperature. What to Serve with Gorgonzola Steaks These steaks smothered in the creamy sauce are the perfect companion for pasta with a side of fresh spinach sautéed in garlic. And, in my opinion, the best way to enjoy such bold and rich flavors is with a glass of bourbon. How to Store and Reheat After enjoying Steak Gorgonzola, go ahead and refrigerate any leftovers in an airtight container for up to 3 days. When reheating, delicately warm the steak on the grill, preferably wrapped in aluminum foil packets with a splash of red wine to retain moisture. FAQs Can I use a different cut of steak for Gorgonzola Steak with Cream? Yes, you can choose your preferred cut of steak such as a ribeye or filet mignon. Can I substitute the mushrooms for something else? Sundried tomatoes are another great option that always complements a creamy Gorgonzola sauce. You could also experiment with some artichoke hearts. I’m not a fan of Gorgonzola. What other cheese can I use? Not a fan of Gorgonzola or other blue cheeses? No worries. You can go ahead and substitute it with half jack cheese and freshly grated Parmesan cheese for an equally satisfying umami experience. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Steak Ingredients: ▢ 3 NY strip steaks▢ 4 tsp Bourbon Prime▢ 3 tsp canola oil▢ 2 tbsp butter▢ 6 cloves garlic▢ few sprigs of fresh thyme ▢ 3 NY strip steaks ▢ 4 tsp Bourbon Prime ▢ 3 tsp canola oil ▢ 2 tbsp butter ▢ 6 cloves garlic ▢ few sprigs of fresh thyme Gorgonzola Mushroom Cream Sauce: ▢ 16 oz mushrooms cleaned and sliced▢ 2 tsp Worcestershire sauce▢ 3 garlic cloves minced▢ 1 ½ Cups heavy cream▢ 6 oz crumbled gorgonzola not creamy ▢ 16 oz mushrooms cleaned and sliced ▢ 2 tsp Worcestershire sauce ▢ 3 garlic cloves minced ▢ 1 ½ Cups heavy cream ▢ 6 oz crumbled gorgonzola not creamy Season the room-temp NY Strip steaks generously with the Bourbon Prime rub.Preheat your charcoal grill for direct cooking at medium-high heat (around 375F).Preheat your cast-iron skillet over the fire with the canola oil for 1 minute. Once hot, then place each of the steaks down carefully.Cook the steaks for about 4 minutes on the first side. Once you flip, then add the butter, garlic, and thyme into the skillet. Tilt the skillet slightly and baste the steaks with a spoon. You’ll be cooking for about another 4-6 minutes. Once the steaks are at your target temperature, pull them off to rest. You’ll want to pull the steaks around 125-130F internal temp for medium-rare.As the steaks rest, add the sliced mushrooms to the pan. Cook them for about 5 minutes, stirring occasionally until you see the liquid evaporating. Once the liquid is mostly gone, add in the Worcestershire and minced garlic. Stir to cook for 1 minute, and add in the room-temp cream, and then the crumbled gorgonzola. Stir and cook until it reduces and thickens to desired consistency, about 5-6 minutes.Slice the steaks and serve with the creamy sauce. Enjoy! Season the room-temp NY Strip steaks generously with the Bourbon Prime rub. Season the room-temp NY Strip steaks generously with the Bourbon Prime rub. Preheat your charcoal grill for direct cooking at medium-high heat (around 375F). Preheat your charcoal grill for direct cooking at medium-high heat (around 375F). Preheat your cast-iron skillet over the fire with the canola oil for 1 minute. Once hot, then place each of the steaks down carefully. Preheat your cast-iron skillet over the fire with the canola oil for 1 minute. Once hot, then place each of the steaks down carefully. Cook the steaks for about 4 minutes on the first side. Cook the steaks for about 4 minutes on the first side. Once you flip, then add the butter, garlic, and thyme into the skillet. Tilt the skillet slightly and baste the steaks with a spoon. You’ll be cooking for about another 4-6 minutes. Once you flip, then add the butter, garlic, and thyme into the skillet. Tilt the skillet slightly and baste the steaks with a spoon. You’ll be cooking for about another 4-6 minutes. Once the steaks are at your target temperature, pull them off to rest. You’ll want to pull the steaks around 125-130F internal temp for medium-rare. Once the steaks are at your target temperature, pull them off to rest. You’ll want to pull the steaks around 125-130F internal temp for medium-rare. As the steaks rest, add the sliced mushrooms to the pan. As the steaks rest, add the sliced mushrooms to the pan. Cook them for about 5 minutes, stirring occasionally until you see the liquid evaporating. Cook them for about 5 minutes, stirring occasionally until you see the liquid evaporating. Once the liquid is mostly gone, add in the Worcestershire and minced garlic. Stir to cook for 1 minute, and add in the room-temp cream, and then the crumbled gorgonzola. Once the liquid is mostly gone, add in the Worcestershire and minced garlic. Stir to cook for 1 minute, and add in the room-temp cream, and then the crumbled gorgonzola. Stir and cook until it reduces and thickens to desired consistency, about 5-6 minutes. Stir and cook until it reduces and thickens to desired consistency, about 5-6 minutes. Slice the steaks and serve with the creamy sauce. Enjoy! Slice the steaks and serve with the creamy sauce. Enjoy! Serving: 6Oz | Calories: 640kcal | Carbohydrates: 9g | Protein: 34g | Fat: 53g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 462mg | Potassium: 800mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1265IU | Vitamin C: 4mg | Calcium: 281mg | Iron: 4mg Brad Prose Brad Prose is a professional recipe developer, food writer, and culinary photographer - the force behind Chiles and Smoke. His kitchen spotlights unusual and incredible flavors through a blend of fine dining and BBQ. Brad strives to inspire home cooks to use higher-end techniques and new ideas, applying them to the everyday food we know and love.