How do you make steak even more savory? Well, you’re in luck. These NY Strip Steaks with Gorgonzola Mushroom Cream Sauce is your solution, satisfying those craving for a crusty steak smothered with funky, umami flavors. Simplify your meal plans and get out that skillet.
Post Contributed by: Brad Prose with Chiles and Smoke
Steak, Cheese, and Mushrooms
This trifecta classically represents familiar, bold flavors you’d find in a high-end steak house. Looking at the Steaks with Gorgonzola Mushroom Cream Sauce recipe below, you’ll see that there are fewer ingredients than you might expect, allowing each of them to shine in their own way while enhancing the flavors of beef. Let’s chat about the seasonings and tips for success.
Bourbon Plus Steaks with Gorgonzola Mushroom Cream Sauce
Savory Spiceology Bourbon Prime is the seasoning of choice, taking familiar flavors of bourbon and umami right to the surface of beef. Funky notes of porcini, butter, Worcestershire, and more inspired the combination of this Steaks with Gorgonzola Mushroom Cream Sauce dish.
Bourbon and NY strips work well together, the alcohol providing a nice sweet counterpoint to the savory flavors. Between bites, the drink cuts through the fat and refreshes the pallet while coating the mouth with toasty, butterscotch flavors. It’s like resetting your mouth for another new experience throughout the meal. Bourbon is the perfect pairing for the rich gorgonzola mushroom cream sauce.
Start the process off by seasoning your steaks generously, and allowing them to sit at room temperature while you heat up the grill. All you’ll need today is a cast iron skillet and a fire. Oh, and tongs, don’t forget those. Sear the steaks in your pan when the oil is ripping hot for about 4 minutes per side. You’ll want to add in the butter, garlic, and herbs after the first flip for basting. Set those aside to rest and we’ll make this incredible sauce.
Want more steaks and bourbon? Check out my Bourbon Mushroom Steak Tips recipe here!
Steaks with Gorgonzola Mushroom Cream Sauce in Funky Town
Gorgonzola and mushrooms, it’s a very strong funky combination that will enhance the flavor on the steak and contrast well with a glass of bourbon. Gorgonzola fans, stick with me. Perhaps gorgonzola and other blue cheeses aren’t your thing? I’d recommend substituting with half jack and freshly grated parmesan, which will still give you that umami you’re craving. Either way this steaks with Gorgonzola Mushroom Cream Sauce is going to be a regular on your future menu.
Add in the sliced mushrooms while the steak is resting. Give those a few minutes to cook off, allowing them to brown and expel the water. You’ll start to see liquid forming in the pan, and when that evaporates it’s time for the Worcestershire, garlic, cream, and cheese. Infuse those flavors together until they thicken up. It’s dinner time.
NY Strip Steaks with Gorgonzola Mushroom Cream Sauce is your classic steak dinner with an fancy, sauce twist.
- 3 NY Strip Steaks
- 4 tsp of Spiceology Bourbon Prime
- 3 tsp canola oil
- 2 tbsp butter for glaze
- 6 cloves of garlic
- Few sprigs of fresh thyme
- Gorgonzola Mushroom Cream Sauce:
- 16 oz mushrooms cleaned and sliced
- 2 tsp Worcestershire sauce
- 3 garlic cloves minced
- 1 ½ Cups Heavy cream
- 6 oz crumbled Gorgonzola not creamy
Season the room-temp NY Strip steaks generously with the Bourbon Prime rub.
Preheat your charcoal grill for direct cooking at medium-high heat (around 375F).
Preheat your cast-iron skillet over the fire with the canola oil for 1 minute. Once hot, place each of the steaks down carefully.
Cook the steaks for about 4 minutes on the first side. Once you flip, add the butter, garlic, and thyme into the skillet. Tilt the skillet slightly and baste the steaks with a spoon. You’ll be cooking for about another 4-6 minutes. Once the steaks are at your target temperature, pull them off to rest. You’ll want to pull the steaks around 125-130F internal temp for medium-rare.
As the steaks rest, add the sliced mushrooms to the pan. Cook them for about 5 minutes, stirring occasionally until you see the liquid evaporating. Once the liquid is mostly gone, add in the Worcestershire and minced garlic. Stir to cook for 1 minute, and add in the room-temp cream, and then the crumbled gorgonzola. Stir and cook until it reduces and thickens to desired consistency, about 5-6 minutes.
Slice the steaks and serve with the creamy sauce. Enjoy!
Brad Prose is a professional recipe developer, food writer, and culinary photographer – the force behind Chiles and Smoke. His kitchen spotlights unusual and incredible flavors through a blend of fine dining and BBQ. Brad strives to inspire home cooks to use higher-end techniques and new ideas, applying them to the everyday food we know and love.