Last updated on October 12th, 2021 at 03:14 pm
The steak. The melted butter. The tang. This is steak with gorgonzola butter.
This all starts on a trip to Florida. My wife and I love going to Universal Studios Orlando. And we have gotten annual passes on two separate occasions. I’ve mentioned this before in another post. During one of our trips to the area, we decided to take a trip to the beach on a Saturday. Because you should never go to a theme park on a Saturday. The lines are crazy.
Our beach of choice was Cocoa Beach. And after spending some time in the sun and the waves, we were famished. Nothing makes you quite as hungry as being out in the sun and water. So we perused the local listings and settled on a place that had awesome reviews called Fat Kahunas. And we were not disappointed. I highly recommend checking them out if you are ever in that area.
We started our late lunch/early dinner with coconut shrimp. Then we split the surf and turf option for the main course. It was a steak and shark. The shark was unique because I had never had it before, but it tasted a lot like swordfish. The steak was steak. Seasoned and cooked well, but what set it apart was a gorgonzola butter that melted on top for pure tangy, salty flavor.
And that’s when I realized blue cheese – and specifically gorgonzola – was good.
Compound Butter and Steak
I’ve learned a lot about butter and compound butter since that time. I’ve even made my own butter at home. But compound butter is basically just butter with extra ingredients added for flavor. So it is a fancy way of saying flavored butter. The options are almost endless with compound butter – just mix together flavors that sound good. But for our case, we’ll keep it simple with a straight mix of gorgonzola and butter.
I’ve even discovered the joy of pre-made compound butters that can be purchased at the store. There is a Chef Shamy Garlic Butter that includes garlic, parmesan, and basil with the butter and makes a divine combination. From toast to vegetables, this butter makes things delicious.
It is fairly common practice to top grilled steak with a slice of flavored compound butter. It helps add both juiciness and flavor. Just cut off a pat of the butter and plop it onto the filet once you have taken it off the grill. Make sure to use an instant-read thermometer to get the perfect cook on your steak. The timing works perfectly because it is necessary to let the steak rest for a few minutes once you take it off the heat. And the butter can melt and spread while the steak rests.
After resting, you’ll have a perfectly grilled steak dripping with flavor from the melted butter on top.
Side Dish Perfection
Steak is delicious, but not a full meal in its own right. Fortunately, a whole lot of sides pair perfectly with a grilled steak. Try any of the following as side dishes for your steak with gorgonzola butter:
I’ve even been known to spread some of the gorgonzola butter on top of the side dish for even more of its salty tang. This is simple (5 ingredients?!) recipe packs a powerful punch of flavor. Pick out some quality steaks and your favorite gorgonzola cheese and get to work on entertaining your taste buds. Whatever you pair it with, know that this is one of my absolute favorite ways to cook and serve steak.
Grilled Steak with Gorgonzola ButterCourse: DinnerDifficulty: Moderate
Sizzling seared steak topped with a tangy gorgonzola butter for melt-in-your-mouth flavor
1/2 cup salted butter (1 stick)
1/3 cup gorgonzola cheese, crumbled
4 six ounce steaks
1 teaspoon salt
1/2 teaspoon pepper
- Making the Butter
- At least an hour before making the compound butter, take the butter out of the fridge so it can soften to room temperature
- When the butter is soft and workable, add the butter and gorgonzola to a mixing bowl
- Gently stir to combine until they are fully incorporated
- Scrape the butter out onto parchment paper or plastic wrap, form it into a log, and roll it up in the parchment or plastic
- Place it in the fridge until ready to use, can be stored for up to 2 weeks
- Grilling the Steak
- About 30 minutes before grilling, take the steaks out of the fridge and season all sides with salt and pepper
- Around 10 to 15 minutes before grilling, fire up the grill to a medium-high heat so it can come to temperature
- Place the steaks on the grill and cook them to your desired doneness* using an instant-read thermometer to check the temperature, usually 3 to 10 minutes per side depending on tastes: Rare – 125°F, Medium-Rare – 130°F, Medium – 135°F, Medium-Well – 145°F, Well Done – 155°F
- While the steaks are cooking, slice four 1/4 to 1/2 inch rounds off of the gorgonzola butter
- When the steaks have finished cooking, remove them from the grill, place them on a plate to rest, top each one with a slice of the compound butter, and loosely tent with foil
- Let the steaks rest 3 to 5 minutes and then serve
- The USDA recommends cooking steaks to at least 145°F for safe consumption
- Use the thermometer in the thickest part of the steak, push it into the center, and keep it away from fat and bone for an accurate read