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–+ servings
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.
4 from 4 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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
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