Best 8 Gorgonzola Sauce For Steak Recipes

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Indulge in a culinary masterpiece that blends the richness of gorgonzola cheese with the savory flavors of steak. This delectable sauce elevates any steak dish to new heights, offering a creamy, tangy, and slightly spicy accompaniment that complements the beef's robust taste. Discover three variations of this classic sauce: a simple yet flavorful base recipe, a creamy and indulgent version made with heavy cream, and a unique twist featuring sun-dried tomatoes and roasted red peppers. Prepare to tantalize your taste buds with this extraordinary sauce that transforms an ordinary steak into an extraordinary dining experience.

Here are our top 8 tried and tested recipes!

STEAK WITH GORGONZOLA SAUCE



Steak with Gorgonzola sauce image

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

2 tbsp butter
3 garlic cloves (crushed/minced)
1 sprig rosemary
1½ cups cream
1 tsp lemon juice
100 g (3½oz) Gorgonzola (crumbled )
salt and pepper (to taste )
4 rib-eye steaks
salt and pepper (to taste )
2 tbsp butter
2 sprigs rosemary
2 garlic cloves (halved )

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

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE



Grilled Flank Steak with Gorgonzola Cream Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 8

1 1/2-pound flank steak
Salt and freshly ground black pepper
Gorgonzola Cream Sauce, recipe follows
1 tablespoon butter
1 shallot, minced
1 cup heavy cream
1/4 pound Gorgonzola
Salt and freshly ground black pepper

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.

STEAK WITH GORGONZOLA SAUCE



Steak With Gorgonzola Sauce image

Boneless strip steaks topped with Gorgonzola sauce make an easy, quick, and delicious dinner for family or guests-you can even make the sauce ahead.

Provided by Kathy Kingsley

Categories     Entree     Dinner

Time 25m

Yield 4

Number Of Ingredients 11

For the Gorgonzola Sauce:
3 ounces Gorgonzola cheese (or other blue cheese, crumbled; about 3/4 cup)
2 tablespoons white wine vinegar (or cider vinegar)
1/3 cup sour cream
2 tablespoons olive oil
2 tablespoons fresh parsley (chopped)
For the Steak:
4 (6-ounce) boneless beef steaks (such as strip steak, tenderloin, or sirloin)
1 teaspoon Kosher salt
1 teaspoon freshly ground​ black pepper
1 to 2 tablespoons vegetable oil

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

GORGONZOLA SAUCE



Gorgonzola Sauce image

Provided by Ina Garten

Categories     condiment

Time 1h

Yield 3 cups

Number Of Ingredients 6

4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

Steps:

  • Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
  • Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

STEAK CARRERA WITH GORGONZOLA SAUCE



Steak Carrera with Gorgonzola Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings, depending on size of beef shoulder

Number Of Ingredients 20

1 1/2 to 2 pound beef shoulder
2 tablespoons Irvine Spices Smokey Rotisserie Seasoning
2 tablespoons Irvine Spices Garlic Pepper
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 Bermuda onion, sliced into 1/2-inch thick slices
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons canola oil
1 1/3 cups milk
1 egg
Freshly ground black pepper
1 quart canola oil (approximately, as needed for deep-frying)
1 cup water
2 tablespoons balsamic vinegar
1/4 cup instant flour (recommended: Wondra)
4 ounces Gorgonzola, cut into small cubes
Pepper and salt, if needed

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.

STEAK AND SPINACH IN GORGONZOLA VODKA SAUCE



Steak and Spinach in Gorgonzola Vodka Sauce image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 boneless sirloin steaks (about 6 oz. ea.)
3 Tbsp. extra virgin olive oil, divided
2 cloves garlic, finely chopped
2 bags (10 oz. ea.) baby spinach leaves
1 small shallot or onion, chopped
1 jar Bertolli® Vodka Sauce made with Fresh Cream
1/2 cup crumbled gorgonzola cheese (about 2 oz.)

Steps:

  • Season steaks, if desired, with salt and ground black pepper. Grill or broil until desired doneness.
  • Meanwhile, heat 2 tablespoons olive oil in 12-inch nonstick skillet over medium heat and cook 1 clove garlic 30 seconds. Stir in spinach. Cover and cook, stirring occasionally, 2 minutes or until spinach is wilted. Season with salt and pepper; remove to serving platter and keep warm.
  • Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook shallot, stirring frequently, 2 minutes. Add remaining garlic and cook 30 seconds. Stir in Sauce and cook, stirring occasionally, 2 minutes. Add 1/4 cup cheese and simmer 1 minute or until cheese is melted.
  • To serve, arrange steaks on spinach, then top with sauce. Garnish with remaining 1/4 cup cheese.
  • Cost per recipe*: $27.09
  • Cost per serving*: $6.77.
  • *Based on average retail prices at national supermarkets.

GORGONZOLA SAUCE



Gorgonzola Sauce image

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

3 tablespoons butter
2 tablespoons crumbled Gorgonzola cheese
1 green onion, minced
1 clove garlic, minced
fresh ground black pepper to taste

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

STEAK WITH GORGONZOLA SAUCE



Steak With Gorgonzola Sauce image

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

3 tablespoons olive oil, divided
1/2 lb fresh shiitake mushroom, stemmed & sliced
3 garlic cloves, minced
1 1/2 cups 35% cream
1 cup gorgonzola, crumbled (about 4 oz)
2 teaspoons minced chipotle chiles in adobo (from canned chipotles in adobe)
8 (6 ounce) filet mignon, about 6 oz each (or other good steaks)

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.

Tips:

  • For a smooth and creamy sauce, use softened Gorgonzola cheese. You can soften the cheese by microwaving it in 10-second intervals, stirring in between, or by letting it sit at room temperature for 30 minutes.
  • If you don't have heavy cream, you can use milk or half-and-half instead. However, the sauce will be thinner.
  • To add a bit of extra flavor to the sauce, you can add a splash of white wine or a tablespoon of Dijon mustard.
  • Serve the sauce immediately over your favorite steak. You can also use it to top chicken, fish, or vegetables.

Conclusion:

Gorgonzola sauce is a delicious and versatile sauce that can be used to enhance the flavor of a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of steak, chicken, fish, or vegetables, this sauce is sure to please. So next time you are looking for a quick and easy way to add flavor to your meal, give Gorgonzola sauce a try.

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