These perfectly seared NY Strip steaks with a creamy mushroom gorgonzola sauce are savory, decadent, and incredibly simple to make. Grab your skillet, spoil yourself, and make this meal.
This recipe was originally created in collaboration with Derek Wolf at Over The Fire Cooking.
Mushrooms, Steak, and Bourbon
Let’s face it, we’re all here for the sauce. Meat is absolutely delicious, but if you’re like my it’s just a vessel for the journey of sauce to the mouth. All of my mushroom fans can celebrate with yet another creamy, savory sauce to pair with beef.
Think about your favorite steak houses? You already know the meat is going to be spectacular. The best dishes are always the Parmesan Crusted Filets, pink slices of Picanha with herbal chimichurri, or the famous Steak Au Poivre. You’re lying to yourself if you didn’t order that food for the sauce.
This one-pan meal is incredibly simple to pull off. Cooking it over the fire will add some nice smoke elements, but this is doable indoors as well.
Choice of Steak
NY strip steak was chosen for a reason for this dish. This particular cut has a healthy balance of fat to meat, without being dry. You’ll find the average size for a strip steak is around 8 oz, which is a good size per serving. This recipe is built for 3 steaks, but you’ll have enough sauce for roughly 5 if you want to serve more people.
Or you could just eat more sauce. That’s what I did.
Choosing a NY strip steak might be wise, but here are thoughts for other options:
What about a filet mignon, or beef tenderloin?
These would work well, given the lower content of fat. Filets are generally the same weight as a NY strip, sometimes smaller. Grilling up an entire beef tenderloin would work really well with the amount of mushroom gorgonzola sauce recommended, and would be a huge presentation. Maybe I’ll have to do that…
What about a ribeye steak?
Delicious of course, but it’s also quite fatty. We’re going to pour a creamy, cheesy sauce over the top of a steak. You might enjoy it, but likely it’ll be far too rich.
What about a T-Bone steak or Porterhouse?
Either one of these would be excellent, as they are both made up of the strip loin and the tenderloin filet. These cuts are both recommended on their own, so using a bone-in steak here would be an excellent choice.
What seasoning should you use?
Anything that tastes great with beef. Well, anything with American classic flavors. I love tandoori, but that might not work there.
You can see I’m using Bourbon Prime by Spiceology for this. It has sweet, smoky, and savory flavors which compliment the umami from the mushrooms. This rub is packed with umami and has a finer grain, allowing for great searing when using cast iron. Coarse rubs don’t always allow for solid contact on the cast iron.
Choosing salt & pepper isn’t a bad move. The bold punch of fresh ground pepper would work very well with the creamy mushroom gorgonzola sauce. I would avoid any rubs with too much sugar, which would contrast the funky blue cheese.
Two stages of cooking: Steak and Sauce
Once you have the fire ready, it’s time to get going. You can certainly cook this inside, but even with a cast iron skillet, you’re still picking up that wood-fired flavor from the coals. Yes – you can cook the steaks directly over the coals if you’d like.
- Season your steak. Starting off with the steak, I recommend dry-brining if possible. Even a 30-minute rest with spices at room temperature will make a difference, but overnight is best. Season the meat generously and allow it to sit with the spices.
- Sear the steak in the skillet for a couple minutes, then flip and baste with butter and aromatics. Cook on this side until you’re close to the perfect temperature. Let it rest while we whip up the sauce.
- Add the mushrooms to the skillet while it’s hot, allowing them to sweat out the moisture for a few minutes. Once the liquid is mostly evaporated, add in the Worcestershire and garlic.
- Pour in the room-temp cream and crumbled gorgonzola. Stir and cook for a few mintues until it thickens to your preference.
See, it’s not so bad. The hardest part is nailing the temperature for your steak.
Ingredients at Room Temp
Room temperature is key when making this recipe. All of the ingredients should be resting outside of the fridge at least 30 minutes prior. Feel free to season your steaks before you heat up the grill, and set everything out that you’ll need. A cold steak will have challenges on the cast iron, resulting in a potentially burnt crust before the steak is ready. Cold cream and cheese will greatly reduce the temperatures of the skillet, potentially doubling the cooking time for the mushroom gorgonzola sauce.
Frequently Asked Questions
The closest would be goat cheese, which is tangy. Feta won’t melt the same. Mozzarella or Monterrey jack would also work well if you wanted a melty cheese sauce.
You sure can. The mushroom cream sauce will need to thicken for a bit longer if you leave them out, but feel free to use the same ratio of ingredients. Chives would be a good addition to add in at the end.
Yes, right over the range. I still recommend using cast iron if possible for that sear on your steak.