|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|*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.|
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 3 days. Bring it to room temperature before serving.
You can fry the steaks or grill them. This is an excellent entree 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 ounces Gorgonzola cheese (or other blue cheese, crumbled; about 3/4 cup)
- 2 tablespoons white wine vinegar (or cider vinegar)
- 1/3 cup sour cream
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (chopped)
- 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
Gather the ingredients.
To make the sauce: In a small bowl, combine the Gorgonzola and vinegar. Mash with a fork until almost creamy (some lumps will remain).
Stir in the sour cream and olive oil until blended. Stir in the parsley and season to taste with salt and pepper.
Generously season the steaks on both sides with the salt and pepper.
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.
Transfer the steaks to serving plates and let rest for 5 minutes. Spoon the sauce over the steaks or serve on the side.
- 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 2 to 3 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.