Gorgonzola Butter Steak
Indulge in the rich, savory taste of Gorgonzola Butter Steak with this easy-to-follow, gourmet-quality recipe.
Ingredients
Main Ingredients
- 2 thick-cut ribeye or New York strip steaks, about 1 1/2 inches thick 10-12 oz
- 1 tbsp olive oil
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, freshly ground, plus more to taste
For the Gorgonzola Butter
- 1/2 cup unsalted butter, softened 1 stick
- 3 oz Gorgonzola cheese, crumbled
- 1 tbsp fresh chives, finely chopped
- 1 clove garlic, minced
- 1/4 tsp black pepper, freshly ground
Instructions
- Prepare the Gorgonzola Butter: In a small bowl, combine the softened unsalted butter, crumbled Gorgonzola cheese, chopped chives, minced garlic, and black pepper. Use a fork or a small spatula to mash and mix until well combined and relatively smooth. For best results, form the butter mixture into a log using plastic wrap, twist the ends, and chill in the refrigerator for at least 30 minutes to firm up. This also allows the flavors to meld beautifully.
- Prepare the Steaks: Remove the steaks from the refrigerator about 30-60 minutes before cooking to bring them closer to room temperature. Pat the steaks thoroughly dry with paper towels; this is crucial for achieving a good sear. Season both sides generously with kosher salt and freshly ground black pepper.
- Sear the Steaks: Heat a heavy-bottomed skillet, preferably cast iron, over high heat until it's smoking lightly. Add the olive oil to the hot pan. Carefully place the seasoned steaks into the skillet. Sear for 3-5 minutes per side for medium-rare, or adjust according to your desired doneness. For a perfect crust, avoid moving the steaks too much during searing.
- Finish Cooking (Optional, for Thicker Steaks): If your steaks are very thick (over 1.5 inches) or you prefer a higher doneness, you can transfer the skillet to a preheated oven at 375°F (190°C) after searing. Cook for an additional 5-10 minutes, or until the internal temperature reaches your desired level of doneness (e.g., 130-135°F for medium-rare).
- Rest the Steaks: Once cooked, transfer the steaks to a cutting board and tent loosely with foil. Let them rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Do not skip this step!
- Serve with Gorgonzola Butter: Slice the chilled Gorgonzola butter into thick medallions. Place a generous medallion (or two!) on top of each hot, rested steak. The residual heat from the steak will gently melt the butter, creating a rich, flavorful sauce. Serve immediately and enjoy your gourmet Gorgonzola Butter Steak!
Notes
- Always pat your steaks dry before searing for a superior crust.
- Use a meat thermometer to ensure your steak is cooked to your exact preferred doneness.
- Don't skip resting the steak; it's essential for a juicy, tender result.