Seriously the best ever blue cheese sauce for steak! Very, very simple, this easy gorgonzola sauce has just 5 ingredients and takes less than 10 minutes to pull together. It's perfect for Valentine's Day dinner and any time you'd like a steak dinner FAST with a restaurant-style, totally foolproof sauce. You. Will. Love. This.
OK YES. We are getting right into it with a very, very yummy steak dinner.
We are lucky to have some great steakhouses around here, but I swear to you the older and grumpier I get the more I'm like....could probably do that cheaper and easier and quieter and better and without wearing a bra and worrying about parking and just UGH probably need an attitude adjustment but here we are anyway.
So let's talk about steak. I WILL say that one of my favorite things about fancy steakhouses is the fun things that can be ordered to go on the steak. Bits of seafood, fancy sauces, etc.
I LOVE a gorgonzola sauce, and honestly I think that this homemade blue cheese sauce for steak (or gorgonzola!) is more delicious than blue cheese sauce you get at most restaurants. Let's make it!
- I do find that gorgonzola is more to my taste than blue cheese, which is sometimes stronger than blue cheese. I also think that gorgonzola melts a bit better, which makes for a smoother cream sauce. THAT SAID, don't obsess too much, buy some moldy blue or gorgonzola that suits you and move along with your day.
- Reducing cream is a perfect way to get a really nice, thick cream sauce without needing a roux, cornstarch, or another method to thicken the sauce. It also makes this a REALLY simple sauce.
- This sauce truly only takes about 10 minutes, so I start it when the steak is DONE and simmer the cream then finish the sauce while the steak rests and I finish up whatever else I'm serving.
Gorgonzola v Blue Cheese
Think of blue cheese as the umbrella term for a type of cheesemaking, and gorgonzola as a type of blue cheese. All gorgonzola is blue cheese, but all blue cheese is not gorgonzola. I use them interchangeably in this sauce based on what I have on hand. In GENERAL, gorgonzola is softer and milder than blue cheese, which makes it lovely for melting really smoothly into this cream sauce.
For this recipe you can truly make any steak you like and cook it any way you like.
To save time, one of my favorite ways to cook steak is with this method in a cast iron skillet - just until the steak is medium-rare.
The cast iron skillet method works well on almost any steak, and I adjust the heat based on the thickness of the steak. If I'm making a thinner steak, I get the skillet REALLY hot to quickly sear the outside and keep the inside pink. For thicker steaks, like the ones in these pictures, I cook the steak at medium heat, flipping it a few times, so the heat travels to the center of the steak.
This steak was about 1.5 inches thick and I cooked it until it was rare in the center, 115F, then let it rest for 15 minutes while I made the blue cheese sauce.
Creamy Gorgonzola Sauce Ingredients
- heavy cream: not half and half or similar, heavy whipping cream is what we need here.
- garlic: if you have one, use a zester to grate the garlic directly into the cream. If not, finely mince it.
- pepper: heavy on the pepper in this sauce! It gives the gorgonzola cream sauce a bit of kick without being spicy.
- crumbled gorgonzola: or blue cheese! Crumbles in a deli tub are ok, but the cheese will melt better into the sauce if it comes from a block of cheese.
Step By Step Instructions
Once you've sorted out how to cook your steak, let's get to our gorgonzola sauce!
We start with flavoring and reducing the cream. Add the heavy cream, salt, pepper, and grated garlic to a small skillet, and turn the heat to medium-low.
Let the cream come to a simmer, whisking every few minutes so that the cream doesn't stick. Simmer the cream for 5-10 minutes to reduce it by about ⅓. (a tiny whisk and a tiny pan are perfect for this sauce)
If the heat gets too high on the cream it may bubble up similar to rice boiling over, so keep an eye on it and whisk and turn down the heat if needed to keep things smooth and creamy while the cream reduces and thickens.
Right before you'd like to serve, add the gorgonzola to the cream mixture and whisk really well to melt the cheese into the sauce. This will take a few minutes depending on how large your cheese pieces are - take your time.
When the blue cheese sauce is done, slice the steak and drizzle the sauce right overtop. You can also serve the sauce hot from the skillet OR in small ramekins on the side. The sauce is best served HOT, it will start to thicken a bit too much as it cools.
I love to serve this kind of family style, a really nice big steak with a few sides to make it a meal.
Make-Ahead and Leftover Storage
I make this right before I serve it. Occasionally other things won't be done so I'll just turn the heat off of the sauce. If the sauce gets too thick before serving, you can turn the heat back on, add another splash of cream (a tablespoon or so), and whisk really well to thin the sauce back out.
Leftovers are similar, but reheat well in the microwave and are yummy drizzled over any leftover steak or sides you have.
I hope you love this gorgonzola sauce! It's absolutely delicious with gorgonzola or blue cheese, and the method is completely foolproof.
Cheesy, salty, garlicky, peppery sauce for steak OMG. Get after it.
Gorgonzola Sauce Recipe
- 1 ⅕ pounds steak of choice, cooked and rested
- ¾ cup heavy cream
- 1 clove garlic
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 2 ounces gorgonzola cheese broken into chunks
- Turn the heat to medium-low and allow the cream mixture to come to a simmer. Whisking every few minutes, simmer the cream until it has reduced by about ⅓ and thickened.
- Stir in the gorgonzola, whisking to fully melt the cheese into a very smooth sauce. Taste, and add a few more pinches of salt if needed.
- Serve drizzled over steak or your favorite protein. YUM.
This recipe was originally published in February 2012 and has been redone with new instructions and better images. It's still the same delicious recipe!