The absolute 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, hugely flavorful sauce. Add a slow cooker baked potato and some buttery stewed cabbage with your steak and sauce, and date night at home is served!
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!
Recipe Summary: gorgonzola sauce for steak
- Total Time: 20 minutes, plus cooking the steak
- Servings: 4
- Method: stovetop, simple whisking and simmering.
- Main Ingredients: heavy cream, garlic, gorgonzola
- Dietary Concerns: vegetarian (if serving without steak, duh), gluten free
- Why You'll Love It: this sauce is done in under the time it takes to rest a steak and is really, REALLY yummy.
Jump to:
- Recipe Summary: gorgonzola sauce for steak
- Recipe Notes
- Watch How I Make It!
- Steak First!
- Creamy Gorgonzola Sauce Ingredients
- Leftover Ingredients Pro Tip
- How to make gorgonzola sauce
- Blue Cheese Steak Sauce Recipe FAQ
- Serving Suggestions
- Make-Ahead and Leftover Storage
- More Date Night At Home Recipes
- Did You Try This One Yet?
- Recipe
Recipe Notes
- Gorgonzola vs Blue Cheese: 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.
- Love Blue Cheese? This steakhouse blue cheese dressing is so, so good and a great useup for the gorgonzola or blue cheese that you use in this recipe.
- Gluten Free: 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.
- Timing Pro Tip: 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.
Watch How I Make It!
Steak First!
For this recipe you can truly make any steak you like and cook it any way you like.
That said, 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.
The steak in these pictures 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, real 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.
- salt and 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.
See the recipe card for full ingredient list with quantities.
Leftover Ingredients Pro Tip
If you have extra heavy cream and garlic, use it to make super simple 5-ingredient tortellini alfredo! It's delicious as a side dish for this steak and blue cheese sauce OR as a separate meal.
How to make gorgonzola sauce
Step 1: Add the heavy cream, salt, pepper, and grated garlic to a small skillet, and turn the heat to medium-low.
Step 2: 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)
Pro tip: 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.
Step 3: 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.
Step 4: 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.
Blue Cheese Steak Sauce Recipe FAQ
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.
Sort of! The cheeses are similar, but gorgonzola has a milder flavor and is a great option if you're sensitive to strong cheese flavor. You can also reduce the amount of gorgonzola in the recipe, and add more once you are sure the sauce isn't too strong for your taste.
Serving Suggestions
I love to serve this kind of family style, a really nice big steak with a few sides to make it a meal.
- Baked Mashed Potatoes (with the blue cheese sauce omg)
- Baked Rice with Mushrooms
- Green Salad
- Dutch Oven No-Knead Bread
- Lemony Asparagus
Make-Ahead and Leftover Storage
This sauce is best made right before serving. Occasionally other parts of the meal 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 and reheat it.
Leftovers are similar, but reheat well in the microwave and are yummy drizzled over any leftover steak or sides you have.
(Leftovers are REALLY good made into a sandwich with pizza dough focaccia, fyi)
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.
Recipe
Gorgonzola Sauce Recipe
Equipment
Ingredients
- 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
Instructions
- Add the cream, salt, and pepper to a small saucepan. Use a zester to grate the garlic directly into the cream (or finely mince if you don't have a zester).
- 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.
Notes
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!
James Riley says
Such an easy recipe for something that will serve us for several different dishes. We're treating this as a fondue dipping sauce for asparagus, filet mignon cubes, bread cubes and mushrooms. I like the simplicity of the recipe, because it welcomes us to make little additions to steer it in the direction of our application. thanks
Alune says
I added a wee bit of sherry, about a tablespoon, and some white truffle oil. It kicked it up! What a yummy sauce
Lindsay says
Yum, that sounds delightful!
JD says
Hi, what is the white sauce beside the steak?
Thank you for answering.
sarahsfoodieblog says
Love blue cheese sauce! Must try it the way you have suggested as sounds yummy!
GiGi Eats Celebrities says
Hm, this Valentine's Day... dinner for one, ME! lol.
funnyloveblog says
All you need is one! Enjoy, and let me know how it goes!