Recipe – Grilled Steak With Gorgonzola Cream Sauce

January 24, 2009 at 8:22 pm 4 comments

There are some days you just need to spoil yourself a little. Today, was one of those days for me. My wife is away for the remainder of the weekend visiting girlfriends, which makes it the perfect evening for me to do something that’s beef based. I’ve been having a craving for a nice grilled steak, so I opted for a steak with gorgonzola cream sauce.

Grilled steak in Gorgonzola Cream Sauce

The cream sauce takes a very long time, and requires a lot of attention, but the payoff is ohhh so worth it. Here’s how you do it.

Raw Steak

Ingredients:

  • 2 10 ounce New York Strip steaks
  • 4 cups heavy cream
  • 4 ounces crumbled Gorgonzola
  • 3 tablespoons freshly grated Parmesan
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 tablespoons minced fresh parsley

Gorgonzola and Parsley

Preparation:

1. In a medium saucepan bring the heavy cream to a full boil over medium-high heat. Once the cream has come to boil continue to boil rapidly for 45 to 50 minutes until it thickens. If you’ve never boiled cream before, it has a tendency to boil over VERY quickly. Make sure you stir it occasionally and keep an eye on it. This isn’t something you can set and forget.

2. As the cream begins to boil, rub your steaks in olive oil and give them a generous rub with salt and freshly ground pepper. After 35 minutes, toss your steaks onto a grill pan or on a traditional grill. Cook steak to your liking. I do about 4 to 5 minutes a side tops for a medium rare finish. Halfway through the grilling process, toss on 8 to 10 spears of asparagus and cook through.

3. Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm.

4. Plate your steaks and let the meat rest for approximately 4 minutes. Spoon Gorgonzola sauce over your steak and asparagus and grind two or three turns of freshly ground pepper over the top.

It’s a fantastic sauce and you’ll undoubtedly have leftovers. It’s great on crackers, grilled chicken or even as a salad dressing. Reheating it is VERY easy or you can have it cold.

If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Let me know if you try it… the sauce is really easy but tastes gourmet!

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Entry filed under: Our Recipes. Tags: , , , , , .

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4 Comments Add your own

  • 1. harri188  |  January 24, 2009 at 8:45 pm

    I think gorgonzola may be the best cheese ever created. This looks delicious!

    Reply
  • 2. limeandlemon  |  January 25, 2009 at 9:01 am

    looks sooo delicious … really love this recipe … Laila .. http://limeandlemon.wordpress.com/

    Reply
  • 3. Carl  |  May 2, 2009 at 12:19 pm

    First of all, thank you for teaching me its OK to boil cream! I’ve never been able to get cream sauces to thicken because I was brought up to never, ever let cream boil! I guess its only a bad thing AFTER you’ve mixed it with other ingredients because then it separates.

    Second, this is a great sauce for steaks — time consuming, but very simple.

    Reply
  • 4. Courtney  |  July 26, 2009 at 5:12 pm

    Tonight we made this for dinner and it was delicious!!!! Thanks so much for the suggestion. I can’t wait to make it for others.

    Reply

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