Follow my tips and you can make a superb steak dinner right at home, on your stove, in.

This looks perfect.
This recipe will show you how to make a delicious blue cheese sauce to accompany any cut of steak you like.

What does that mean for us, the cooks? For these pictures, I used some Roquefort cheese, which is a strong and tasty sheep’s milk blue cheese from the South of France. It is the only reliable way to know for sure that your steak is cooked to the desired temperature. sauce, white wine vinegar, olive oil, chopped parsley, kosher salt and 5 more. And if the steak by itself wasn’t marvelous enough, I made a gorgonzola cream sauce to go with it. The buttery Gorgonzola Cream Sauce is optional, but you’d be crazy to skip it. The steak looks perfect and the sauce is to die for! ? Heat the heavy cream in a saucepan, over medium heat. Use the herbs to baste the steak with the melted garlicky butter. Not a big fan of Gorgonzola cheese though so I’ll pass it.. ?

Add in minced shallot and saute until tender. Read More…. Welcome to this place where motherhood, food, travel, design and stylish little things collide. Once it starts to boil, add the gorgonzola and whisk until the cheese has melted and the sauce thickens to the desired consistency, about 5 minutes. The resting allows the juices to redistribute into the meat and thicken slightly, so go ahead and control yourself for only 2 more minutes before digging in! Love the fact that you can have a fabulous steak meal with a rich and delicious sauce at home in 30 minutes!!! For the presentation, spread the brulè on a plate, then put on the steak That’s one good looking steak!

Cast iron pans are also heavier and thicker than other materials, so they tend to store more energy when heated.
For those results, you should remove the steak from the heat at about 145F – 8 minutes total cooking. LOL. ♥ Easy, (sometimes) exotic recipes to bring excitement to your table! Gorgonzola Cream Sauce looks delicious I thought it was blue cheese but this one is more creamier . I am a meat person so I love steak!! Phillo pastry cocottes with grapes and Gorgonzola cream. Just remove from the fridge and pat dry with a paper towel to dry it well, as moisture is the enemy of a perfect crispy crust. This is us ✨ There’s just something about hear, ad. Once your steak is almost ready, it’s time to get fancy and add a bit of butter, garlic and aromatics to make a hot baste to finish the steak. That’s worth every calorie of diet busting! MAKE THE SAUCE! When in doubt, season some more! And here’s where I’m going to ask you to trust me. Forget the poke test! Oh, and that gorgonzola sauce looks absolutely AMAZING!!! But I thought it was about time I shared my perfect homemade steak secrets here on the blog. Diet or no diet, I simply can’t resist anything with gorgonzola, and this sauce is like a warm gorgonzola-y hug going down your throat. Now, some people simply don’t like red in their steaks. My mom, observing as I was licking every single utensil that touched the sauce, had to kindly remind me that I am supposed to be on a diet. Serve immediately with your steak. Fake it until you make it, right?

As we discussed before, your steak will be so delicious that you will be tempted to eat it without the gorgonzola cream sauce. I’m one of those beef novices.

In small saucepan, add butter and let it melt. So don’t be afraid of salt and pepper! Add heavy cream to the saucepan and let reduce, stirring for about 2 minutes. Why in the world would I ever consider skipping the gorgonzola cream sauce? BET it tasted heavenly. So medium-rare is usually the recommended temperature for the best tenderness and juiciness, with the interior mostly pink with just a little red in the center.

Stir until cheese is melted and combined. Absolutely yes! That being said, if you really need your steak well-done, just cook it for longer and be happy! Besides, all you gotta do is heat the heavy cream until boiling, add the gorgonzola and whisk until the sauce thickens. Thanks for these great tips! This is a very elegant and flavorful meal indeed! ground nutmeg, dry white wine, black pepper, heavy cream, grated Parmesan cheese and 1 more. Is it necessary? The gorgonzola sauce is so unbelievably delicious that I was shamelessly eating it by the spoonful!

And it’s so easy to make, too! Make sure the pan is not crowded – if you’re cooking more than one steak, there should be at least a couple of inches between them – and flip the steaks as often as you’d like.

And don’t worry, if you happen to run out of steak for this gorgonzola cream sauce, you can dip bread in it, top pasta or use it however else your heart desires! I would eat it by the spoonful!! the sweet gorgonzola and then add small doses of whipped cream And as far as the sauce … the heck with diets for one meal!

? So let your pan get smoking hot (literally) before adding the steaks. sigh. This sounds incredible. In the meantime, generously rub seasoning over steak. But you can also go with a ribeye or a top sirloin. That’s when my mouth starts watering in preparation to eating the most amazing, juicy steak! Reduce heat and add in gorgonzola and salt and pepper to taste.

Finally, garnish it with a julienne of fresh celery. Cream, majonese and Gorgonzola: a tribute to deliciousness prepared by chef Piero Bertinotti, from restaurant Pinocchio in Borgomanero. Surprisingly, the entire dish came together in under 20 minutes, and I just wanted to keep eating. The steak is masterfully cooked.

Oh, and don’t forget the edges! When the New York strip steak is almost done, add butter, garlic and herbs to the skillet. Drizzle olive oil in pan and place steak in the hot pan, reduce heat to medium. The kind that has the crisp crust and the tender, juicy center that makes people pay the big bucks at fancy steakhouses. The opinions and text are all mine. And that’s why I always use my cast iron pan for homemade steaks and burgers. And if you need more beef inspiration, just head over to the new Beef. Should you make it? Baked Ham with Fig Chipotle Ham Glaze Recipe, Family Dinner Ideas: Easy Omaha Steak Pot Pie Recipe with Crescent Dough. I love crumbling gorgonzola over my steak sometimes so this is right up my alley!

They deserve love just as much as the rest of the steak. Finally, garnish it …

Whisk the mayonnaise with For maximum juiciness, let your steak rest for a few minutes before serving. ?I’ll eat it without any fuss anytime. “This post is sponsored by Beef. Your email address will not be published. Copyright © 2020 Olivia's Cuisine on the Foodie Pro Theme, Pan Seared New York Strip Steak with Gorgonzola Cream Sauce, No need to go to a steakhouse to enjoy a juicy New York Strip Steak, cooked to perfection. That does mean that this type of pan will take a long time to get hot, but – once hot – it will contain more thermal power than any other pans at the same temperature. It’s What’s For Dinner, because they have a guide for every cut: where it comes from on the animal, how to cook it and all the nutritional information. Buy the best steak you can afford and ask your butcher for something that is at least 1 1/2 to 2 inches thick. Gorgonzola Sauce AllRecipes. Just make sure you don’t add it too early or the butter will burn and turn bitter and acrid. Thanks for sharing lovely tips too. If you wanna get fancy, you can salt the steaks and let them air dry in the fridge, uncovered, on a rack set over a tray for a night or two. When ready to serve, slice the steak – always against the grain – and go to town! website. tartare and cover it with the gorgonzola sauce. And since we are talking about temperature, I wouldn’t recommend cooking a beautiful steak well-done.

It’s What’s For Dinner. Save my name, email, and website in this browser for the next time I comment. This is just perfection! The best steaks for pan-searing are the boneless, thick, well-marbled cuts. November 3, 2017 by Olivia Mesquita 13 Comments. Site by High Note Designs. ??? If you cook the sauce for a minute or two longer it will thicken slightly and … I promise that one small taste and you will be tempted to come back here to tell me I was right. Required fields are marked *. A flat iron – although not as thick – is also a good, affordable option! Hey there! -BENNY BOO BABY AND SWEET SYLVA! Whisk the mayonnaise with the sweet gorgonzola and then add small doses of whipped cream and keep on whisking until it reaches a creamy texture. Oops! Heat a large cast iron skillet, over medium high heat, until smoking hot.

I used to struggle so much with this, thinking my steak was done just to cut it and find out it was still raw in the center, or – the opposite – getting it too well-done to the point nobody wanted to eat it. My trick?

These are juicy steak that too pan seared is so easy to put a great meal with less effort. I'm Tabitha Blue. then, ilter the mixture and let it rest.

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