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Grilled Steak With Gorgonzola Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired grilled steak features a creamy Gorgonzola butter that melts luxuriously over a perfectly seared cut of beef. The pungent, tangy cheese creates a sophisticated contrast to the charred, beefy richness of the steak. A simple preparation that showcases quality ingredients and masterful fire management.

Ingredients

• 4 ribeye or New York strip steaks (250g / 8.8 oz each), 4 cm (1.6 in) thick
• 120g (4.2 oz) Gorgonzola cheese, crumbled
• 100g (3.5 oz) unsalted butter, softened
• 2 cloves garlic, minced
• 15ml (1 tbsp) fresh rosemary, finely chopped
• 5ml (1 tsp) fresh thyme, finely chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 15ml (1 tbsp) extra virgin olive oil
• 15ml (1 tbsp) balsamic vinegar

Instructions

1. Remove steaks from refrigerator 20 minutes before cooking. Pat completely dry with paper towels and season generously on both sides with kosher salt and black pepper.

2. In a small bowl, combine softened butter with crumbled Gorgonzola, minced garlic, rosemary, and thyme. Mix until fully incorporated. Set aside at room temperature.

3. Preheat grill to high heat (200°C / 400°F). Oil the grill grates by rubbing with an olive oil-soaked cloth to prevent sticking.

4. Lightly brush each steak with olive oil on both sides. Place steaks on the hottest part of the grill, angling them 45 degrees to create crosshatch marks.

5. Grill without moving for 4 minutes to develop a golden crust. Flip steaks once and grill for another 3-4 minutes for medium-rare (internal temperature 52-55°C / 125-130°F).

6. Transfer steaks to a warm plate and rest for 4 minutes. This allows juices to redistribute throughout the meat.

7. Top each steak with a generous portion (about 30g / 1 oz) of the Gorgonzola butter, allowing it to melt slowly over the hot meat.

8. Drizzle the plate lightly with balsamic vinegar. Serve immediately while the steak is still hot and the butter is actively melting.

Substitutions

• Gorgonzola can be replaced with Roquefort or Danish Blue for a sharper flavor profile
• Use ghee instead of butter for a lactose-free version while maintaining richness
• Substitute ribeye with high-quality strip steak or filet mignon based on preference
• Balsamic vinegar can be omitted or replaced with red wine reduction for less acidity

Tips

• Allow steaks to reach room temperature before grilling to ensure even cooking throughout the thickness
• Do not press down on steaks while grilling, as this squeezes out valuable juices that would otherwise keep the meat tender
• The Gorgonzola butter can be made up to 2 hours ahead and stored in the refrigerator; let it come to room temperature before serving
• Invest in an instant-read meat thermometer to avoid overcooking; pull steaks at 52°C (125°F) internal temperature for medium-rare

While grilling is not traditionally Italian, this preparation combines the Italian love of quality cheese—particularly Gorgonzola from Piedmont and Lombardy—with the modern Italian approach to elevated entertaining and showcasing regional ingredients.

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