Steak Hache Au Gorgonzola Hamburgers With Gorgonzola Recipes

STEAK WITH GORGONZOLA SAUCE

Steps:

• To make the sauce, melt the butter in a pan set over medium-low heat.
• Add the garlic and rosemary and cook until the garlic softens. (Approximately 1-2 minutes)
• Pour in the cream and lemon juice.
• Allow to simmer for 5 minutes until the sauce has thickened slightly and coats the back of a spoon.
• Remove from the heat and add the cheese. Stir until the cheese has melted then season to taste with salt and pepper.
• To make the steak, pat the steak dry with paper towels then season generously with salt.
• Heat a large cast iron pan or griddle pan over high heat.
• Add the steaks and cook until well-browned on both sides. Once flipped, add the butter, garlic and rosemary and baste the steak with the butter. I cook my steaks for 2-3 minutes per side until they are medium rare.
• Remove from the pan and allow to rest for at least 5 minutes before serving with the Gorgonzola sauce.

GORGONZOLA BURGERS

Steps:

• Combine the ground chuck, 1 1/2 teaspoons of the salt, and the pepper in a medium bowl and shape into six 1/2-inch-thick patties.
• Slice the tomatoes into 1/3-inch-thick rounds and place on a baking sheet. Sprinkle with the paprika and the remaining 1/2 teaspoon salt. Rub with the olive oil.
• Preheat a grill or grill pan to medium-high heat. Grill the burgers until cooked to the desired doneness, about 3 minutes per side for medium-rare. On a clean, well-oiled area of the grill, grill the tomatoes until just charred, about 2 minutes per side. Grill the ciabatta rolls, cut-side down, until lightly toasted, about 2 minutes.
• Place the burgers on the bottom halves of the rolls. Top each with 1 to 2 tablespoons of the gorgonzola, a tomato slice and some arugula. Cover with the roll tops and serve.

STEAK WITH GORGONZOLA SAUCE

Steps:

• Gather the ingredients.
• To make the sauce: In a small bowl, combine the Gorgonzola and vinegar. Mash with a fork until almost creamy (some lumps will remain).
• Stir in the sour cream and olive oil until blended. Stir in the parsley and season to taste with salt and pepper.
• Generously season the steaks on both sides with the salt and pepper.
• In a large, heavy skillet, heat the vegetable oil over medium-high heat. Add the steaks and cook for 4 to 5 minutes on each side for medium-rare, or 5 to 6 minutes for medium.
• Transfer the steaks to serving plates and let rest for 5 minutes. Spoon the sauce over the steaks or serve on the side.

STEAK HACHE AU GORGONZOLA (HAMBURGERS WITH GORGONZOLA)

Steps:

• Blend the ground beef with the cheese, salt and pepper to taste. Divide the mixture into 4 portions and shape them into flat patties, each about 1-inch thick or slightly less.
• Heat a skillet, preferably of black iron. Do not add fat but heat the skillet until it is almost smoking. Add the patties and cook over moderately high heat 3 or 4 minutes or until well-browned on one side. Turn and continue cooking about 1 or 2 minutes (or even longer if you want well-done meat). Add the Cognac and ignite it. Cook until flame dies. Transfer the patties to a warm serving dish or plates.
• As the patties cook, heat the 2 tablespoons of butter in a separate skillet and add the mushrooms and garlic. Cook, tossing and stirring, about 2 minutes or until golden brown.
• Spoon the mushroom mixture over the patties and sprinkle with chopped parsley.

GORGONZOLA BURGERS

Steps:

• Mix ground chuck and Cajun hot sauce together in a large bowl. Form mixture into 4 burgers of equal size. Cover and refrigerate for 1 hour.
• Preheat charcoal grill to medium-high heat. When coals are white hot, scatter soaked chips over. When chips have ashed over, grill burgers, turning once, to desired doneness.
• Meanwhile, toast muffaletta buns on grill. Place finished burgers on buns, top with maple bacon and Gorgonzola Cheese Sauce. Spear burgers with skewers or long toothpicks and quarter each. Serve Barbecue Sauce on the side.
• In small saucepan over medium-low heat, melt butter. Whisk in flour to make a roux. Cook until flour loses its raw smell, about 2 minutes.
• Whisk in cream, stock and wine. Simmer over low heat until smooth and thickened, about 5 minutes. Whisk in cheese, bring just to a simmer, then serve immediately.
• Combine all ingredients in a medium sauce pan, whisking until combined. Bring to a simmer and cook over low heat until slightly thickened, about 5 to 10 minutes.

STEAK WITH GORGONZOLA SAUCE

Steps:

• Heat 2 tbsps olive oil in large heavy skillet over medium heat; add mushrooms & saute until soft, about 4 minutes.
• Add garlic & stir for a minute; add whipping cream & bring to a boil.
• Reduce heat to medium & simmer until the sauce thickens, about 4 minutes; stir in cheese & peppers and season to taste with salt & pepper.
• Sprinkle steaks with salt & freshly ground pepper.
• Heat remining oil in another large, heavy skillet; cook steaks until brown on both sides & cooked to desired doneness, about 5 minutes per side for medium rare.
• Pour sauce over steaks before serving.

JALAPENO BURGERS WITH GORGONZOLA

Steps:

• In a small skillet, heat oil and butter over medium heat. Add onion, salt and sugar; cook and stir until onion is softened, 3-4 minutes. Reduce heat to medium-low; cook until deep golden brown, stirring occasionally, 4-6 minutes., In a large bowl, mix jelly, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in. thick patties., Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 4-5 minutes on each side. Serve on buns with caramelized onion, cheese and, if desired, sliced jalapeno.

STEAK GORGONZOLA ALFREDO WITH REDUCED BALSAMIC (COPYCAT OLIVE GA

Steps:

• First start with the reduction it will take the longest and can be done ahead of time and stores for months at room temperature.
• In a wide sauce pan add the balsamic vinegar, cook uncovered over med/low heat until reduced by 1/2. ***open a window or well vent your kitchen*** The sauce will seem a little thin while it is hot. Let it cool in the pan for 1-2 hours and place back into the original bottle. Can be stored room temp for 6 mo to 1 year, refrigerated until the apocalypse or fuzzy. see http://www.instructables.com/id/Reduced-balsamic-vinegar/ for further help.
• Next will be the Alfredo sauce: in a sauce pot add the heavy cream and place over med to med/high heat.
• Add the garlic, onion, salt and pepper.
• Heat until the cream is reduced by 1/2 occasionally stir.
• Add the cheese and reduce the heat to low, stir in well. This sauce can be held on low for 15-20 minutes without breaking or loss of flavor.
• Season to taste with salt and pepper.
• With the sauce on low, your pasta should be cooking and all most done.
• Heat a 12" cast iron skillet over high heat. Season both sides of the meat with salt and pepper and coat in oil.
• When the skillet is ripping hot, sear the steak on both sides 1-2 minutes per side max. The meat should be rare at this point, that is ok. Remove and set on a plate, remove the skillet from the heat.
• Cut the meat into bite sized pieces.
• Add the butter to the cast iron skillet, it should melt quickly.
• Add the meat to the skillet and stir the butter into the meat. Let sit in hot skillet until cooked to med 2-5 minutes.
• Finish Option 1: In a large skillet (non-stick ok), heat 1 tablespoon of oil over med/high heat. Add the spinach heat 1-2 minutes. Add the pasta and sauce and heat through, stir with tongs.
• Plate the pasta mixture, add the cooked meat on top (remember presentations matters?). Add the crumbled Gorgonzola, and drizzle the balsamic reduction over the top.
• Finish Option 2: In a large skillet (non-stick ok), heat over med/high heat. Add the sauce, cook 1 minute add the pasta and toss with tongs.
• Plate the pasta mixture, add the cooked meat on top (remember presentations matters?). Add the crumbled Gorgonzola, and drizzle the balsamic reduction over the top.
• Finish Option 3: Place cooked pasta on a plate, add some of the sauce, the meat, the Gorgonzola cheese and drizzle the reduction. It is quick down and dirty, but the way I serve most days, unless I am trying to impress.
• This recipe may seem long, but I have tried to put as much detail into it as possible. There are a lot of advanced cooking techniques, that are hard to explain, but once you make the recipe it is actually quite easy and goes really fast 30-40 minutes. thank you for bearing with me.
• *****Edit addition 07/19/18*****.
• Here is a new way to cook your lovely piece of meat.
• Heat a well seasoned cast iron skillet in the oven at 450°F When the skillet is hot remove from the oven and place on med-high burner. Let it sit for at least one minute. (There may be smoke). Add the steak, prepared as before, and cook for 1-2 minutes per side. After the sear add 1 tablespoon of butter and place the skillet back into the oven for 4-7 minutes. This duration will depend on you preference in steak and the cut and thickness of the meat. (It is best to temp the meat until you get the hang of it. Remember that carry over heat will move the steak from rare to med-rare, and accordingly med-med well, and so on). When the time is up remove from the oven, place skillet off burner and remove the steak from the pan to rest 5-10 minutes. Cut into thin strips and place back into the skillet and mix well with the oils in the skillet, salt and pepper to taste.

GORGONZOLA-CRUSTED STEAKS

Steps:

• Heat oven to 400°F.
• Cook steaks in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until evenly browned on both sides.
• Meanwhile, combine cheese, bread crumbs, basil and peppercorns.
• Transfer steaks to baking sheet sprayed with cooking spray; top with cheese mixture.
• Bake steaks 8 to 10 min. or until medium doneness (160ºF). Meanwhile, cook pasta sauce and water in skillet on medium-low heat until heated through, stirring frequently.
• Serve steaks topped with pasta sauce.