Steak with Gorgonzola Butter
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.
- Prep Time: 15 MINUTES
- Cook Time: 15 MINUTES
- Total Time: 30 minutes
- Yield: 4 SERVINGS 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: American
- Diet: Gluten-Free
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
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.