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.
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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.
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.
What are the ingredients for the sauce?
Cream and gorgonzola, of course, but also some garlic, thyme, Worcestershire sauce for depth, and mushrooms!
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.
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.
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.
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.
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If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!
Recipe
Steak with Gorgonzola Cream Sauce
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.
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