Steak With Gorgonzola Cream Sauce
Ingredients:
For the steak:
2 ribeye or sirloin steaks (about 1 inch thick)
Salt and freshly ground black pepper
1 tablespoon olive oil or butter
For the Gorgonzola cream sauce:
1 tablespoon butter
1 small garlic clove, minced
½ cup heavy cream
¼ cup crumbled Gorgonzola cheese
Salt and pepper to taste
Instructions:
Let the steaks come to room temperature for about 20–30 minutes.
Pat dry with paper towels and season both sides generously with salt and pepper.
Heat olive oil (or butter) in a skillet over medium-high heat.
Once hot, add steaks and sear 3–4 minutes per side for medium-rare (adjust time based on thickness and preferred doneness).
Transfer steaks to a plate and let them rest, loosely tented with foil.
In the same pan (lower the heat to medium), add 1 tablespoon butter.
Add garlic and cook for 30 seconds until fragrant.
Pour in the cream and bring to a low simmer.
Stir in Gorgonzola and cook for 2–3 minutes, until the cheese melts and sauce thickens slightly.
Season with salt and black pepper to taste.
Spoon the warm Gorgonzola cream sauce over the steaks.