Do you have a special occasion coming up? There's no need to make reservations at an Italian restaurant. You can make it at home with my Steak with Gorgonzola Butter Recipe. Sorry, Olive Garden. My version features a flavorful compound butter made with Gorgonzola cheese and herbs. Melt it over a perfectly cooked steak and let it drip down over creamy mashed potatoes. Add a side of steamed asparagus or fresh spinach; this will become your favorite meal for special occasions or any night of the week.
What You'll like About Steak with Gorgonzola Butter
- It fits into the easy recipes category. Yes, especially because the steak is prepared using the reverse sear method. You'll cook the steak in the oven on medium-low heat to achieve a perfect internal temperature before giving it a final sear in a hot skillet. This method is all the rage on food media because it works! No more over-cooked on the outside, under-cooked on the inside steaks!
- While still a decadent meal, this Gorgonzola steak dinner does not have the fettuccine pasta, heavy whipping cream, or Parmesan Cheese like its counterpart's top secret recipe for Gorgonzola Steak at Olive Garden. I still love ya' Olive Garden but I got this one.
- When you melt butter on a sizzling steak, you know it is going to be good. Fresh herbs and Gorgonzola cheese in the butter takes it to the next level. We hope this becomes your favorite recipe for steak.
Olive Garden Steak Gorgonzola was made with tender steak, creamy Gorgonzola sauce with heavy cream, served over fettuccine pasta, and fresh spinach with a balsamic glaze. This dish was my favorite meal when eating at Olive Garden. Sadly the restaurant has removed it from its menu.
Bleu cheese tastes stronger, saltier, tangier, and more acidic than Gorgonzola. Bleu cheese also has a stronger smell. Gorgonzola tastes milder, with a nice nutty note.
Ingredients and Substitutions
Steak - You can use filet Mignon as I did, or beef tenderloin medallions, New York strip steaks, rib eye steaks, or sirloin steaks. Best to chose a tender cut of meat that works well when cooked quickly. Any cut of beef that needs a long cook time to become a tender steak would not be a good choice for this delicious recipe.
Gorgonzola Cheese - You can substitute a tangy bleu cheese but I just love the funk of Gorgonzola. If you would only be buying Gorgonzola for this recipe, go with the bleu cheese.
Butter - This recipe is about the steak but the butter is the star. Use good quality salted butter.
Worcestershire - This is my favorite for marinating steaks, but if you have to, substitute soy sauce or Maggi sauce, which can be found in the grocery store. Use only half the amount if using Maggi because it is salty.
Olive Oil - I use Extra Virgin Olive Oil which is fine here because you are just searing the outside of the steak, not completely cooking it in olive oil. It is less likely to burn due to the shorter cooking time.
Herbs - Use any soft herb here like parsley, basil, or chives. The hard herbs like thyme and rosemary are too firm for this.
Step by Step Instructions with Images
Add butter, Gorgonzola cheese, parsley and pepper in small bowl.
Mix until until ingredients are well incorporated.
Place butter on plastic wrap in a log shape. Roll tight and refrigerate.
Add Worcestershire, olive oil, and pepper to small bowl and stir well.
Tie fillets loosely with butcher's twine to form a circular piece of steak.
Place in plastic bag and pour marinade over the steaks. Flip and refrigerate.
Take the Gorgonzola Cheese log from fridge. Slice into desired portion sizes.
Remove the steaks from the zipper bag. Let them come up to room temperature.
Bake in 300 degree oven until internal temperature if 110-120 degrees F.
Add 1 tablespoon oil to saute pan. Sear both sides of steak as desired. Remove.
Place a pat of Gorgonzola butter on top of steak. Let steak rest 10 minutes.
Serve when Gorgonzola butter has melted and dripped down the sides.
- Sheet pan
- Small bowl
- Plastic wrap
- Zip-top plastic bags
- Large saute pan, grill pan, or large skillet. Make sure you have good space between the steaks so that they can caramelize evenly.
Make sure your steaks are sizzling hot when you add the butter so it melts and runs down the edges of the steak. You could serve this over mashed potatoes as I did, or any other vegetable puree for an equally delicious entrée. You might want to go the olive garden route and serve it over al dente fettuccine pasta.
Looking for More Special Occasion Recipes?
Mahi Mahi with Cous Cous and Asparagus
Sauteed Shrimp and Scallops
Steak with Gorgonzola Butter Recipe
- Sheet pan
- Small bowl
- Plastic wrap
- Zip-top bag
- Saute pan grill pan, or large skillet
For the Gorgonzola herb butter:
- ¼ cup salted butter room temperature ( not melted butter)
- 1.5 ounces Gorgonzola cheese crumbled
- 1 tablespoon chopped fresh herbs I used parsley
- ½ teaspoon freshly ground black pepper
For the steak marinade:
- 2 tablespoons olive oil
- 2 teaspoon Worcestershire sauce
- 1 tablespoon freshly ground black pepper
For the steaks:
- 12 oz filet mignon steaks or steak medallions, NY strip steaks, or tenderloin beef medallions, or ribeye steaks
- Kosher salt to taste
For the garnish:
- a little crumbled Gorgonzola or micro greens
- Make the Gorgonzola herb butter by mixing all ingredients in a small bowl. Form into a 2 inch log by rolling in plastic wrap. Twist the ends to close and refrigerate until firm.
- You can make this a few days in advance and refrigerate or freeze. Thaw in the refrigerator before using.
- Make the marinade for the steaks by mixing all ingredients in a zipper bag. Trim the excess fat from the steaks and tie butcher's twine around the steaks to form a circle. Skip this step if using strip steak or rib eye.
- Cut off the excess twine. Carefully place steaks in the bag with the marinade and flip the bag over a couple of times to coat the meat. The minimum marinade time is 2 hours.
- Keep in the refrigerator up to one day, flipping them every few hours. Lay the bag on a plate in case of leakage.
- Remove the steaks and allow them to come to room temperature before cooking.
- Heat the oven to 300 degrees. Place marinated steaks on a sheet pan. Cook until the internal temperature reaches 110-120 degrees on a meat thermometer.
- Remove steaks from oven. Heat a saute pan, skillet, or grill pan to medium high heat.
- Place the steaks in the preheated pan. Sear one side well, then the other. Using the tongs roll the steaks in the hot pan to sear the edges.
- Use a meat thermometer to check and allow for the temperature to increase slightly while the steaks are resting. Don't over cook them!
- While the steaks are still hot add a pat of the Gorgonzola herb butter to each steak and allow it to melt.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.