STEAK WITH GORGONZOLA SAUCE
Perfectly cooked steak served with creamy Gorgonzola sauce flavored with rosemary and garlic is the easy dinner recipe of your dreams.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 455 kcal, Carbohydrate 4 g, Protein 26 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 141 mg, Sodium 335 mg, Sugar 1 g, ServingSize 1 serving
STEAK GORGONZOLA à LA OLIVE GARDEN
Picked up this little gem from a friend. Can be made ahead of time, so don't let the long laundry list frighten you. Have included marinating time for steak.
Provided by Manami
Categories Steak
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- MARINATED STEAK PREPARATION;.
- Cut beef into 1/2" cubes and set aside.
- Mix the Italian dressing, rosemary and lemon juice, if using, together.
- Add the marinade to the beef toss and let marinate for at least 1 hour.
- SPINACH GORGONZOLA SAUCE:.
- Heat Alfredo sauce in large sauté pan.
- Add onion, spinach and Gorgonzola cheese.
- TO PUT THE DISH TOGETHER:.
- Grill steak to desired doneness.
- Place drained pasta in sauté pan with heated Alfredo sauce.
- Toss pasta with sauce and place on a large platter.
- Place grilled beef on pasta and sauce.
- Drizzle with balsamic glaze.
- Sprinkle remaining Gorgonzola cheese, sun dried tomatoes and parsley leaves.
- Enjoy with a nice tomato salad and a nice glass of wine!
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.
Nutrition Facts : Calories 684 kcal, Carbohydrate 2 g, Cholesterol 165 mg, Fiber 0 g, Protein 50 g, SaturatedFat 19 g, Sodium 654 mg, Sugar 1 g, Fat 53 g, ServingSize 4 servings, UnsaturatedFat 0 g
STEAK WITH GORGONZOLA SAUCE
Recipe from the Cucina Rustica in Sedona Arizona! The sauce can be made 2 hours ahead of the steaks, let stand at room temperature & rewarm when the steaks are ready. If you don't like heat, leave out the peppers. These directions are for pan fried steaks BUT ..... there's always the BBQ!
Provided by CountryLady
Categories Steak
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
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.
GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 8
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.
BEEF TENDERLOIN STEAKS WITH GORGONZOLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Let meat rest 10 minutes before beginning dinner preparation.
- Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
- Preheat broiler to high.
- Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.
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.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 740 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 2 g, Protein 33 g
PAN-FRIED STEAKS WITH SHALLOT-GORGONZOLA BUTTER
Steps:
- Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper. Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
- Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Sprinkle steaks with salt and pepper. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.
GORGONZOLA SAUCE
Gorgonzola cheese in a garlicky butter sauce that is easy yet impressive. Tastes just like that yummy sauce that restaurants serve over gilled chicken and steak.
Provided by JEM199
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 98.2 calories, Carbohydrate 0.7 g, Cholesterol 28.6 mg, Fat 10.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 6.4 g, Sodium 115.1 mg, Sugar 0.1 g
RIB-EYE STEAKS WITH GORGONZOLA BUTTER AND CRISPY SWEET ONION RINGS
Categories Onion Fry Sauté Dinner Blue Cheese Steak Butter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For gorgonzola butter:
- Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds.
- For onion rings:
- Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion powder, garlic powder, salt, and pepper in another large bowl.
- Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings.
- For steaks:
- Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large nonstick skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Serve with Gorgonzola butter and onion rings.
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