Steak With Gorgonzola Sauce

Steak With Gorgonzola Sauce

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
684 Calories
53g Fat
2g Carbs
50g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 684
% Daily Value*
Total Fat 53g 68%
Saturated Fat 19g 96%
Cholesterol 165mg 55%
Sodium 654mg 28%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 50g
Vitamin C 3mg 13%
Calcium 161mg 12%
Iron 5mg 25%
Potassium 546mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tender steak is made somehow more delicious by a simple but flavorful blue cheese sauce. White wine vinegar adds tart flavor and sour cream adds extra creaminess for a memorable meal.

Lean boneless strip steaks (also called club steaks) are used here, but other steaks such as tenderloin or sirloin can be substituted. The Gorgonzola sauce can be made ahead and stored airtight in the refrigerator for up to three days. Bring it to room temperature before serving.

You can fry the steaks or grill them. This is an excellent entrée for a romantic dinner or small celebration, but it is also easy enough to do any night you are in the mood for steak.


For the Gorgonzola Sauce:

  • 3/4 cup (3 ounces) crumbled Gorgonzola cheese, or other blue cheese

  • 2 tablespoons white wine vinegar, or cider vinegar

  • 1/3 cup sour cream

  • 2 tablespoons olive oil

  • 2 tablespoons chopped fresh parsley

For the Steak:

  • 4 (6-ounce) boneless beef steaks, such as strip steak, tenderloin, or sirloin

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 to 2 tablespoons vegetable oil

Steps to Make It

  1. Gather the ingredients.

    Steak With Gorgonzola Sauce ingredients

    The Spruce / Diana Chistruga

  2. To make the sauce: In a small bowl, combine the Gorgonzola and vinegar. Mash with a fork until almost creamy (some lumps will remain).

    In a small bowl, combine the Gorgonzola and vinegar

    The Spruce / Diana Chistruga

  3. Stir in the sour cream and olive oil until blended. Stir in the parsley and season to taste with salt and pepper.

    add sour cream and oil to the Gorgonzola and vinegar in the bowl

    The Spruce / Diana Chistruga

  4. Generously season the steaks on both sides with the salt and pepper.

    Generously season the steaks on both sides with the salt and pepper

    The Spruce / Diana Chistruga

  5. In a large, heavy skillet, heat the vegetable oil over medium-high heat. Add the steaks and cook for 4 to 5 minutes on each side for medium-rare, or 5 to 6 minutes for medium.

    steaks cooking in a skillet

    The Spruce / Diana Chistruga

  6. Transfer the steaks to serving plates and let rest for 5 minutes. Spoon the sauce over the steaks or serve on the side.

    Steak With Gorgonzola Sauce

    The Spruce / Diana Chistruga


  • Gorgonzola sauce is great on these steaks, but also try it on pasta, chicken, or pork.
  • It is important to let the steaks rest for about 5 minutes after they've been cooked and before you serve them. The cooling-off period gives the juices a chance to evenly distribute throughout the meat, as they tend to migrate to the center while being cooked. This will keep the meat juicy and tender, and when you cut it, the juices won't run all over the cutting board.
  • When buying Gorgonzola cheese, buy it in small quantities and try to consume it within two to three days. If the cheese is wrapped in plastic when you purchase it, rewrap it when you get home in waxed or parchment paper. It is recommended to store cheese at a temperature between 35 F and 45 F with a high humidity, such as the lower fruit or vegetable drawer of a refrigerator.
  • In general, never freeze cheese, as the texture will deteriorate quickly, and it may lose some of its flavors.
  • If you need to grate, shred, or crumble cheese, it's best to do this while the cheese is very cold. A general rule is that 4 ounces of ungrated cheese will yield 1 cup of grated cheese.