Steak With Gorgonzola Sauce Recipes

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 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.

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.

STEAK CARRERA WITH GORGONZOLA SAUCE

Steps:

• Rinse beef shoulder to remove any residue, pat dry with paper towels and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to "cure" the meat.)
• Preheat oven to 425 degrees F.
• In an oven proof skillet heat 1 tablespoon olive oil over high heat, add onion and garlic and cook until they begin to soften. Add beef and sear it on all sides. Cover pan (with lid or foil) and transfer to oven to finish beef, bringing to an internal temperature of 115 degrees F for medium rare (about 30 minutes). Remove from oven, transfer to a utility platter, and let rest for 10 minutes. (Make the sauce as directed below while the beef is resting.)
• While the beef is in the oven, make the onion rings. Combine flour, baking powder and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened. Heat oil to 375 degrees F in a deep-fryer. Add the onion rings to the bowl of fritter batter. Using tongs, transfer batter-coated onion rings to the deep-fryer basket, deep-fry in hot oil until golden brown and drain. Keep in a warm place.
• For the sauce: To the pan in which the beef was roasting (use an oven mitt on the hot handle), add 1 cup water and balsamic vinegar over medium high heat and whisk in instant flour. Allow to cook for about 5 minutes to "cook out" the flour. Strain into a bowl and whisk in gorgonzola cheese, allowing it to melt. Season with pepper, to taste, and salt only if needed (as the cheese will lend saltiness).
• Slice beef into steaks, and transfer to serving dish. Spoon cheese sauce over meat and top with onion rings.

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE

Steps:

• Heat a grill pan to medium heat.
• Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare.
• Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.
• Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

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.

GORGONZOLA SAUCE

Steps:

• In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.

GRILLED STEAK WITH BACON AND GORGONZOLA CREAM SAUCE

Steps:

• Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reducud by half, stirring occassonally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper and nutmeg, until the cheese has melted.
• Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt and pepper; set aside. Place the bacon in a large, deep skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate; set aside.
• Pre-heat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steaks until they start to firm and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees. Remove the steaks from the grill and tint with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE

Steps:

• Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
• Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA CHEESE

Steps:

• Melt 2 tablespoons butter in saucepan over medium-high heat. Add garlic and shallot, then 1 cup broth, Port and cranberries. Boil liquid until reduced to 1/2 cup, about 8 minutes. Set sauce aside.
• Melt remaining 2 tablespoons butter in large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; cover loosely with foil. Add rosemary to skillet, then sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper; spoon sauce over steaks. Top each with cheese.