Steak with Gorgonzola Cream Sauce
Steak with Gorgonzola Cream Sauce
Ingredients
For the Steak
- 4 steaks, such as ribeye or New York strip, 1 1/4 inch thick
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons butter
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary
For the Gorgonzola Cream Sauce
- 1 tablespoon butter
- 1 shallot, finely minced
- 1 clove garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 1/2 cups heavy cream
- 4 ounces Gorgonzola cheese, crumbled
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Pat the steaks dry thoroughly with paper towels. Season generously on both sides with salt and freshly ground black pepper. Let them sit at room temperature for 15-20 minutes while you prepare the sauce.
⏱️ 5 min
- 2
In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the minced shallot and cook until softened and translucent, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
⏱️ 5 min
- 3
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a simmer and reduce by half, which should take about 3-4 minutes.
⏱️ 5 min
- 4
Stir in the heavy cream. Bring the sauce to a gentle simmer, then reduce the heat to low. Add the crumbled Gorgonzola cheese and grated Parmesan cheese, stirring continuously until the cheeses are completely melted and the sauce is smooth. Season with salt and black pepper to taste. Keep the sauce warm over very low heat, stirring occasionally to prevent a skin from forming.
⏱️ 7 min
- 5
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until it begins to shimmer and just barely smoke. Carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3-4 minutes per side for medium-rare, or adjust to your desired doneness.
⏱️ 8 min
- 6
During the last 2 minutes of cooking the steaks, add 2 tablespoons of butter, the smashed garlic cloves, and the sprig of fresh rosemary to the skillet. Tilt the pan and use a spoon to continuously baste the melted butter mixture over the steaks. This infuses them with flavor. Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-10 minutes. Resting allows the juices to redistribute, resulting in a more tender steak.
⏱️ 10 min
- 7
Slice the rested steaks against the grain (if desired) and place them on individual serving plates. Spoon a generous amount of the warm Gorgonzola cream sauce over each steak. Garnish with fresh chopped chives before serving immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Steak with Gorgonzola Cream Sauce
Ingredients
For the Steak
- 4 steaks, such as ribeye or New York strip, 1 1/4 inch thick
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons butter
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary
For the Gorgonzola Cream Sauce
- 1 tablespoon butter
- 1 shallot, finely minced
- 1 clove garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 1/2 cups heavy cream
- 4 ounces Gorgonzola cheese, crumbled
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Pat the steaks dry thoroughly with paper towels. Season generously on both sides with salt and freshly ground black pepper. Let them sit at room temperature for 15-20 minutes while you prepare the sauce.
⏱️ 5 min - 2
In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the minced shallot and cook until softened and translucent, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
⏱️ 5 min - 3
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a simmer and reduce by half, which should take about 3-4 minutes.
⏱️ 5 min - 4
Stir in the heavy cream. Bring the sauce to a gentle simmer, then reduce the heat to low. Add the crumbled Gorgonzola cheese and grated Parmesan cheese, stirring continuously until the cheeses are completely melted and the sauce is smooth. Season with salt and black pepper to taste. Keep the sauce warm over very low heat, stirring occasionally to prevent a skin from forming.
⏱️ 7 min - 5
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until it begins to shimmer and just barely smoke. Carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3-4 minutes per side for medium-rare, or adjust to your desired doneness.
⏱️ 8 min - 6
During the last 2 minutes of cooking the steaks, add 2 tablespoons of butter, the smashed garlic cloves, and the sprig of fresh rosemary to the skillet. Tilt the pan and use a spoon to continuously baste the melted butter mixture over the steaks. This infuses them with flavor. Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-10 minutes. Resting allows the juices to redistribute, resulting in a more tender steak.
⏱️ 10 min - 7
Slice the rested steaks against the grain (if desired) and place them on individual serving plates. Spoon a generous amount of the warm Gorgonzola cream sauce over each steak. Garnish with fresh chopped chives before serving immediately.
⏱️ 3 min