Steak & Gorgonzola Cream Sauce
Ingredients
- 2 steaks (NY Strip, Ribeye, or your choice)
- 1 tablespoon steak seasoning (or salt, pepper, and garlic powder)
- ½ tablespoon Italian herb seasoning
- 3 tablespoons butter
- 4 oz Gorgonzola cheese, crumbled (or substitute blue cheese or cream cheese)
- ¼ cup heavy cream
- 2 tablespoons grated Parmesan cheese
- ½ shallot, finely diced
- 3 garlic cloves, minced
- Chopped chives, for garnish
- French fries or baked potato, for serving
Equipment & Fuel
- Royal Oak® 100% All Natural Hardwood Lump Charcoal
- Charcoal grill
- Cast iron skillet or saucepan
- Instant-read thermometer
Directions
1. Season the steaks
Generously season both sides of the steaks with steak seasoning, or a mix of salt, pepper, and garlic powder, ensuring an even coating for maximum flavor.
2. Grill the steaks
Preheat your charcoal grill to medium-high heat, then place the steaks directly over the grates. Sear each side until a deep golden crust forms, then continue cooking until the internal temperature reaches 125°F (52°C) for medium-rare. Move to a cooler zone if needed to finish cooking gently.
3. Start the sauce base
Place a skillet on the grill or stovetop over medium heat and melt the butter. Add the diced shallot and minced garlic, sautéing for 1–2 minutes until softened and fragrant.
4. Melt the Gorgonzola
Stir in the crumbled Gorgonzola, allowing it to slowly melt into the butter mixture to form a rich, flavorful base.
5. Build the flavor
Add the grated Parmesan and Italian herb seasoning, stirring well until everything is evenly combined.
6. Finish with cream
Slowly pour in the heavy cream while stirring, then let the sauce simmer for 3–5 minutes until it thickens into a smooth, creamy consistency.
7. Rest the steaks
Remove the steaks from the grill and let them rest for 10–15 minutes to allow the juices to redistribute for a tender, juicy bite.
8. Slice and serve
Slice the steaks against the grain, plate, and generously spoon the warm Gorgonzola cream sauce over the top. Finish with freshly chopped chives and serve alongside fries or a baked potato.
