Steaks with Gorgonzola
Rich, indulgent, and packed with flavor, these Steaks with Gorgonzola are the ultimate dinner upgrade for steak lovers. Perfectly seared boneless ribeye steaks are paired with a velvety gorgonzola cream sauce, featuring a hint of shallot and the savory bite of the blue cheese melting into pure decadence. The process starts with a golden crust achieved in a hot skillet, followed by a simple pan sauce that comes together in minutes. This restaurant-quality dish is ideal for date nights or celebrations but easy enough for a weeknight treat. Serve with a side of roasted vegetables or creamy mashed potatoes, and garnish with fresh parsley for an elegant finishing touch. Quick cook times, bold flavors, and a luxurious presentation make this recipe a show-stopping addition to any recipe collection.
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Recipe Information
Ingredients
- 4 pieces boneless ribeye steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 piece shallot, finely chopped
- 1 cup heavy cream
- 1 cup gorgonzola cheese, crumbled
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Take the ribeye steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature.
Season both sides of the steaks evenly with salt and black pepper.
Heat a large skillet or cast-iron pan over medium-high heat. Once the pan is hot, add the olive oil.
Sear the steaks in the skillet for 4-5 minutes on each side (depending on your preferred level of doneness: medium-rare, medium, etc.). Use a meat thermometer to check the internal temperature if needed.
Once cooked to your liking, remove the steaks from the skillet and let them rest on a plate covered loosely with foil.
In the same skillet, lower the heat to medium and add the butter. Allow it to melt and swirl it around the pan.
Add the finely chopped shallot to the pan and sauté for 1-2 minutes until softened and fragrant.
Pour in the heavy cream and stir, scraping up any flavorful bits stuck to the bottom of the skillet.
Allow the cream to simmer gently for 2-3 minutes, reducing slightly.
Add the crumbled gorgonzola cheese to the sauce and stir until fully melted and smooth. Taste and adjust seasoning if necessary.
Return the steaks to the skillet briefly to warm them up and coat them lightly with the sauce, about 1 minute.
Transfer the steaks to serving plates and spoon additional gorgonzola sauce over the top.
Garnish with chopped parsley if desired, and serve immediately with your choice of sides.
Nutrition Facts
Calories |
4781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 413.9 g | 531% | |
| Saturated Fat | 207.2 g | 1036% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 6153 mg | 268% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.4 g | ||
| Protein | 233.1 g | 466% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1408 mg | 108% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2913 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
