Steak Gorgonzola

5 from 2 votes

There's something undeniably satisfying about making Steak Gorgonzola on the grill. With a creamy mushroom sauce, turn dinner tonight into an Italian restaurant experience!

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American

Servings: People

Author: Brad Prose

Ingredients

Steak Ingredients:

3 NY strip steaks
4 tsp Bourbon Prime
3 tsp canola oil
2 tbsp butter
6 cloves 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

Instructions

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, then place each of the steaks down carefully.
Cook the steaks for about 4 minutes on the first side.
Once you flip, then 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!

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