Steak with Homemade Gorgonzola Sauce
ChefAimee AristotelousDifficultyBeginnerThis decadent Gorgonzola cheese sauce can be found atop dishes in high-end restaurants, but it's simple to prepare at home. This recipe produces leftover sauce which can be refrigerated in airtight containers for up to one week--use the sauce for meat, poultry, and green vegetables.
Servings 2
Serving size 6 ounces steak w/ 2 tablespoons Gorgonzola sauce
Net Carbs
- Amount Per Serving
- Calories 560
- % Daily Value *
- Total Fat 43g56%
- Protein 42g
- Total Carbohydrate 2g1%
- Dietary Fiber 0g
- Total Sugars 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat a grill or grill pan on the stovetop to medium-high heat. Season your steaks with salt and pepper, to taste and place on the hot grill or pan. Cook on 1 side for 2 minutes until seared before flipping the steaks over. Allow the other sides to sear, about 2 minutes, and reduce heat to medium-low. Let cook through until you have reached an internal temperature of 145°F (for medium) while turning occasionally. The cook time will depend on the thickness of the steaks.
While the steaks are cooking, combine the butter and garlic in a small saucepan over medium heat.
Once the butter has melted, add the remaining ingredients, stir, and raise the heat to medium-high.
Allow the sauce to come to a simmer and continue to stir for 3 to 5 minutes, allowing it to reduce until the desired consistency is achieved.
Plate the steaks and top with a generous amount of Gorgonzola sauce, around 2 tablespoons. Store the remaining Gorgonzola sauce in airtight containers and refrigerate.
Ingredients
Ingredients
Directions
Directions
Heat a grill or grill pan on the stovetop to medium-high heat. Season your steaks with salt and pepper, to taste and place on the hot grill or pan. Cook on 1 side for 2 minutes until seared before flipping the steaks over. Allow the other sides to sear, about 2 minutes, and reduce heat to medium-low. Let cook through until you have reached an internal temperature of 145°F (for medium) while turning occasionally. The cook time will depend on the thickness of the steaks.
While the steaks are cooking, combine the butter and garlic in a small saucepan over medium heat.
Once the butter has melted, add the remaining ingredients, stir, and raise the heat to medium-high.
Allow the sauce to come to a simmer and continue to stir for 3 to 5 minutes, allowing it to reduce until the desired consistency is achieved.
Plate the steaks and top with a generous amount of Gorgonzola sauce, around 2 tablespoons. Store the remaining Gorgonzola sauce in airtight containers and refrigerate.
Notes
