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Sirloin Skewers
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5 from 1 vote

NY Strip Steaks with Gorgonzola Mushroom Cream Sauce

NY Strip Steaks with Gorgonzola Mushroom Cream Sauce is your classic steak dinner with an fancy, sauce twist.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 6 People
Author: Brad Prose


Steak Ingredients:

  • 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!