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NY Strip Steaks with Gorgonzola Mushroom Cream Sauce
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr

NY Strip Steaks with Gorgonzola Mushroom Cream Sauce is your classic steak dinner with an fancy, sauce twist.

Course: Main Course
Cuisine: American
Keyword: NY Strip Steaks with Gorgonzola Mushroom Cream Sauce
Servings: 6 People
Author: Derek Wolf
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
  1. Season the room-temp NY Strip steaks generously with the Bourbon Prime rub.
  2. Preheat your charcoal grill for direct cooking at medium-high heat (around 375F).
  3. Preheat your cast-iron skillet over the fire with the canola oil for 1 minute. Once hot, place each of the steaks down carefully.
  4. 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.
  5. 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.
  6. Slice the steaks and serve with the creamy sauce. Enjoy!