You know I’m Pinning it! The boyfriend has been requesting steak at the house lately but I’ve been pushing it off because I don’t know how to make steak. I could eat it right by itself, but on this steak – angels were singing! I didn't make the butter, but I did saute the shallots in butter and mixed it with crumbled gorgonzola while still warm. We usually pan fry for two minutes on each side for perfect medium rare. My daughter and husban LOVE steak and I don’t make it enough for them. Turn and repeat. I used a screaming hot cast iron skillet that made a delicious and beautiful steak. Mercy! I’m not a fan of Gorgonzola. Keep refrigerated.). What type of lens do you use? Remove from heat and allow to rest for about five minutes in the skillet. Grill steaks 4 to 5 minutes per side, or to desired doneness. I’m so glad you loved this steak as much as we do. I made it for a special anniversary dinner and my boyfriend was amazed. And OH THAT BUTTER! We grilled the steaks though, and put the butter on top after. I’m so jealous – I have absolutely no luck with meats, but this is incredible… I’m featuring this in today’s Food Fetish Friday (with a link-back and attribution). There’s nothing like them! Caramelize the steaks, 2 minutes on each side. That buttterrrrrrr. YAY! I made these for my family tonight and WOW were they delicious. Hubby likes his meat well well done and I love mine rare. This looks SO amazing! After the steaks have cooked for about two minutes on one side, I carefully flip them on the other side. While the steak is resting, make the Gorgonzola butter: In a small bowl, using a fork, mix together the garlic, cheese, butter and olive oil until light and fluffy. : ), So glad you are trying this and I hope you enjoy it! Heat cream and butter on medium until the butter and cream just begin to bubble. Season both sides of each steak with salt and fresh ground pepper. Combine ingredients, chill or freeze, top the steaks, then put under the broiler to brown the cheese and slightly melt the butter just prior to serving. You know what? The butter is wonderful and you'll have plenty left over to put on vegetables, etc. Mix in butter, cheese, and parsley. Drizzle olive oil into the bottom of the skillet and make sure it is well-coated. It really is perfection. That butter looks heavenly. My husband could not stop raving about these steaks. Wrap in plastic wrap; chill. Wrap in plastic wrap and chill about 1 hour … I'd consider it a great dish for guests and, like many of the other reviewers, will enjoy using the butter with other dishes. Lay a piece of plastic wrap on a flat surface and shape butter/gorgonzola mixture into a log shape. As my steaks were resting, I knew they really didn’t require anything else, but they sure did deserve something to elevate them just a smidge. As a result, the flavor is richer and the blue cheese adds some texture to the steak. I put the steaks (with butter on top) under the broiler for just a minute before serving. I use mine. Their steaks are out of this world! The face test?!? Pan-Roasted Steak with Gorgonzola-Shallot Butter A combination of pan searing and pan roasting allows you to cook a steak with a beautifully browned crust and a pink, juicy interior. Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's milk. Thanks. Tent the steak pieces to keep warm if working in batches. Set aside. Those are some good looking steaks. Used my nonstick grill pan rather than a skillet to cook the steaks, and this worked perfectly to brown the outsides & reduced the need for cooking butter. Oh my, this looks SO good! Can’t wait to search your more recipes to prepare very soon! Thank you so much! Its fast and easy, however I froze the butter and a week later it lost the great flavor. The butter produces a wonderful, tasty compliment. This will allow the juices to redistribute in the steak so that when you cut it, the juices don’t flow out onto your plate. Thank you for making me look good with my company! After two minutes, I reduce the heat on the skillet to low or slide the skillet to indirect heat if cooking over a grill or on a campfire. Loved it as well as my husband. Then, I place each steak into the skillet, taking care not to crowd them as they are cooking. The only noise at the table was the mmmms and yummmms and steak knives. Holy Heaven!! I love the addition of gorgonzola! I actually did some quality control tasting before the steaks were done. Here is something I can try when I get my new cast iron skillet! It’s genius actually. In a small bowl, whisk together soy sauce, brown sugar, balsamic vinegar, mustard powder, red pepper flakes, pepper and salt. Add all ingredients to shopping list. It’s meant to enhance the flavor. Takes all of 5 minutes, and the butter can be made up ahead of time. 5. This serves as a sort of dry brine that helps produce a more juicy and flavorful steak. Medium Steaks (160 degrees, before resting*) – If you prefer your steaks at the medium level, the steak should have a similar feel as when you touch your chin. Yes, you have to do that butter, Milisa. Sometimes simple is better. View your list. It’sso easy to whip up a tasty compound butter. Once my skillet is hot, hot, hot, I test it with a drop of water. Absolutely delicious!! This a great compound butter recipe. Add the butter pieces and allow them to melt. While most people will enjoy something more simple like a Garlic Herb Steak Butter, some might like a little something more and Gorgonzoladefinitely brings the flavor. I cannot wait to try your tips! This is a great and easy recipe. i found that it didn't really need any extra salt, that the proportions were perfect already. I've made this several times. Add Parmesan cheese and … I enjoy little tips to make meal time easier! I don’t know anything about grilling. I loved this recipe. Create an account easily save your favorite content, so you never forget a recipe again. I have to have steak now this weekend. My husband and I make it very frequently but never seem to get sick of it! For Gorgonzola butter, in a small bowl stir together Gorgonzola cheese, cream cheese, butter, and nuts. Very easy to make. Carve the steak and drizzle with the remaining 1 Tbs. Just be careful not to scratch the surface. Oh my word…these look fantastic! Required fields are marked *. Gorgeous pictures, too. . The steak is perfectly cooked. Set the … I like to season my steaks for a few hours before I’ll be cooking them. Then rub the olive oil or butter all over the steak, and season with salt and pepper Set the steaks in the air fryer for 5 minutes, then flip and air fry for another 5 minutes. 4. Grill on high heat until desired temperature. I usually broil or BBQ them but this will be fun to try. Time does not include time prior to cooking. Just curious how long I would want to cook the steak on each side to reach a medium-well temperature? Place a large, flat griddle or skillet over high heat. Meat (diagonal-cut sirloin) looked moldy with the melted blue-green cheese mix. Since then I have used this butter BBQ steaks, lamb chops, and even salmon. Soft butter – The butter … Quite good. Isn’t that butter just amazing? You can also use a sideburner on a grill or an open flame with a grate if camping. Hearing the sizzle when a steak hits the hot skillet is music to my ears. Ingredient Checklist. Decrease Serving4Increase Serving. Spreading on baguettes under the broiler? Wow – that has to be the perfect steak! I know my steaks are getting a good sear, forming a delicious crust if you will, and keeping all that juicy goodness right inside. Much as we do 'll end with a great idea best steak have. 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