Name: Steak with Gorgonzola Butter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 ribeye or New York strip steaks (8–10 ounces each); 2 tablespoons olive oil; 2 teaspoons kosher salt; 1 teaspoon black pepper; ½ cup unsalted butter, softened; 4 ounces crumbled Gorgonzola cheese; 2 cloves garlic, minced; 2 tablespoons chopped fresh parsley; ½ teaspoon black pepper; 2 tablespoons butter; 16 ounces baby bella mushrooms, sliced; 1 large sweet onion, sliced; 2 cloves garlic, minced; 2 teaspoons fresh thyme leaves; ¼ cup beef broth

Description

Bring steakhouse flavor home with this juicy pan-seared steak topped with rich, creamy garlic Gorgonzola butter. Served alongside buttery mushrooms and caramelized onions, this easy 30-minute dinner is perfect for date night, holidays, or whenever you’re craving an unforgettable steak dinner.

Ingredients

Scale

Steak

4 ribeye or New York strip steaks (8–10 ounces each)
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper

Gorgonzola Butter

½ cup unsalted butter, softened
4 ounces crumbled Gorgonzola cheese
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
½ teaspoon black pepper

Mushrooms & Onions

2 tablespoons butter
16 ounces baby bella mushrooms, sliced
1 large sweet onion, sliced
2 cloves garlic, minced
2 teaspoons fresh thyme leaves
¼ cup beef broth

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Instructions

In a small bowl, combine the softened butter, Gorgonzola cheese, minced garlic, parsley, and black pepper until well mixed. Refrigerate while preparing the steaks.
Remove the steaks from the refrigerator about 30 minutes before cooking. Pat them dry with paper towels and season generously with the salt and pepper.
Heat a large cast iron skillet over medium-high heat until very hot. Add the olive oil.
Sear the steaks for 3–5 minutes per side, depending on thickness and your preferred doneness. Transfer to a plate and let rest for 5–10 minutes.
In the same skillet, melt the butter. Add the sliced onions and mushrooms and cook until browned and tender, about 8–10 minutes.
Stir in the garlic and thyme and cook for 1 minute. Pour in the beef broth and cook until slightly reduced.
Arrange the mushrooms and onions on a serving platter or plates. Top with the rested steaks.
Place a generous scoop of the Gorgonzola butter on each hot steak and allow it to melt before serving.

Notes

Steak Doneness

Rare: 120–125°F
Medium Rare: 130–135°F
Medium: 140–145°F
Medium Well: 150°F
Well Done: 160°F

Tips

Bring steaks to room temperature before cooking.
Use a cast iron skillet for the best crust.
Always let steaks rest before slicing.
Compound butter can be made up to one week in advance.
Leftover Gorgonzola butter is delicious on burgers, grilled chicken, baked potatoes, or roasted vegetables.

Prep Time: 15 MINUTES
Cook Time: 15 MINUTES
Category: Dinner
Method: STOVETOP
Cuisine: American