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    Home » Meat

    Steak with Gorgonzola Cream Sauce

    Published: Jan 16, 2023 · Modified: May 18, 2023 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

    Yum
    Jump to Recipe Print Recipe

    I post this recipe with a bit of sadness as the person who inspired it is no longer with us. Rhonda was the owner and chef at our neighborhood Italian spot in our home of Mill Creek, WA, and became a friend. She did an amazing job of staying in business through the shut-down, often texting us with take-out specials, doing her best to keep on going. We were happy to oblige! Although she made amazing pasta dishes, one of my favorite things she offered was Steak with Gorgonzola Cream Sauce.

    A vintage platter with two NY strips covered in Gorgonzola Cream Sauce

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.


    In the fall of 2021, we learned that Rhonda had been diagnosed with cancer and given a 4-5 month life expectancy. Two weeks later, we learned that her journey on earth was over. We were very sad and I wondered how I could honor her legacy. Of course, I landed on trying to replicate my favorite dish on her menu. I was not given the recipe from the restaurant ... this is simply my version of a favorite. RIP Rhonda.

    What cut of steak should you use?

    Well, Rhonda always offered filet mignon which is hard to pass up. However, this dish works just as well with strip steaks which is what you'll find in this post. I also love ribeye steak, but I think they would be too fatty with this sauce. However, you do you and cook up whatever steak is your favorite. I advise grass-fed meat for the most nutrition, but of course, I simply urge you to use the best you can afford.

    Grass-fed New York strips seasoned and coming to temperature on a vintage platter

    What's the best way to cook the steak?

    While I love a wonderful grilled steak, this preparation really benefits from a fabulous sear in a cast iron skillet so you can use the juices to enhance the gorgonzola cream sauce.

    How to prepare the (optional) mushrooms

    Rhonda offered this dish with or without mushrooms. I always opted for them! Use large portobello mushrooms and you'll have nice meaty slices to accompany your steak.

    You really just need to slice the mushrooms, but I like to take the brown gills out as well. When I'm making a cream sauce, taking out the gills keeps the sauce prettier and lighter in color. It's easily done by using a spoon and scraping them out.

    Portabello mushrooms with gills spooned out and sliced

    What are the ingredients for the sauce?

    Cream and gorgonzola, of course, but also some garlic, thyme, Worcestershire sauce for depth, and mushrooms!

    Garlic in a jadeite dish, fresh thyme, garlic, and butter

    What's the difference between gorgonzola and blue cheese?

    Gorgonzola cheese is a blue cheese made in Northern Italy and as opposed to many French or British blue cheeses, it is more mild and crumbly. It's a perfect choice for a cream sauce.

    Cream, worcestershire sauce, garlic, mushrooms, and gorgonzola measured out

    Let's cook the steaks!

    Sear the steaks on both sides, add the garlic and thyme, then some butter. Use a spoon to coat the steaks with the melted butter.

    Grass-fed New York steaks browned in a cast-iron skillet with garlic and thyme

    How to build the Gorgonzola Cream Sauce

    Use the juices in the pan to cook the mushrooms. Add more butter, if needed. Add the garlic, then the thyme, Worcestershire sauce, and gradually add room temperature cream. Finally, add in the gorgonzola.

    Gorgonzola Cream Sauce with portobello mushrooms in a cast-iron skillet

    Serve the Steak with Gorgonzola Cream Sauce

    Put the steaks on a platter and pour the sauce over. Arrange some mushroom slices on top, garnish with thyme, and serve it up with some roasted potatoes and sautéed vegetables.

    A vintage platter with two NY strips covered in Gorgonzola Cream Sauce

    Other recipes you might like:

    • Blue Cheese Dressing
    • Steak au Poivre
    • Steak with Onion Beurre Rouge
    • Salmon with Tomato-Basil Sauce
    • Tavern Green Goddess Salad

    Recipe

    A vintage platter with two NY strips covered in Gorgonzola Cream Sauce

    Steak with Gorgonzola Cream Sauce

    Tammy Circeo
    Based on the memory of a dish made at a favorite restaurant and its chef, this Steak with Gorgonzola Cream Sauce is very special.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course entree, Main Course, Meats
    Cuisine American
    Servings 2 steaks

    Ingredients
      

    • 2 steaks of your choice at room temperature
    • 2 portobello mushrooms brown gills removed
    • 4 cloves garlic sliced thinly
    • 5-6 sprigs fresh thyme
    • 1 cup cream at room temperature
    • 1 Tablespoon Worcestershire sauce
    • 4 ounces Gorgonzola cheese crumbled

    Instructions
     

    • Remove the steaks from the fridge, season with salt, and bring to room temperature for about 30 minutes.
    • Prepare the mushrooms by scraping the brown gills out. This will keep the cream sauce prettier. Cut into slices.
    • Sear the steaks on both sides in a cast iron skillet to your desired doneness. Internal temperature should be between 130°F for rare up to 165° for well-done.
    • Remove the steaks to a platter to rest, then add the slices of mushrooms to the skillet. Cook the mushrooms until they have released their moisture, 10-15 minutes. Add the garlic slices and the thyme sprigs, and cook for 30 seconds, stirring.
    • Add the Worcestershire sauce and room-temperature cream stirring to combine all the flavors and to heat the cream. Finally, add the gorgonzola cheese.
    • Pour the sauce over the steaks and arrange the mushroom slices on top. Garnish with more thyme sprigs and serve with roasted potatoes and vegetables.
    Keyword cream sauce, gorgonzola, steak
    Yum

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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