This is one of the best steak recipes I have ever created. This Pan Roasted Steak is like butter when it hits your mouth.
I cook steak about once a month sometimes once every couple of months, when I do make a steak it needs to be restaurant quality. This recipe gives me just that and more.
Start with good quality steaks with as much marbling that you can find. Fat is flavor and that is what your looking for in a good steak. Rub olive oil into steak prior to adding seasoning.
After seasoning steaks, cover with plastic wrap and marinate for 1-2 hours is you have the time. Take steak out of the refrigerator at least 30 minutes prior to cooking.
To make the gorgonzola butter sauce, allow butter to sit out for an hour to reach room temperature. You should be able to slide your finger down butter just like this.
Mix butter and gorgonzola with a little green onion, black pepper and creole seasonings, mix well.
Place butter mixture in the middle of saran wrap to form a log.
After you form your log, put butter back in the refrigerator until ready to use.
Don’t forget to allow the steak to rest at least 10 minutes before eating. I know it’s hard, but you don’t want all your hard work to go to waste by losing all your good steak juice.
All you need with this steak is a knife, fork and your taste buds.
Pan Roasted Steak with Creole Gorgonzola Butter
Prep Time: 10 minutes + marinade time
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
4 rib eye, T-bone or strip steak
½ tbsp. creole seasoning
½ tbsp. black pepper
½ tbsp. garlic powder
½ tbsp. onion powder
½ tbsp. chili powder
1 tsp. paprika
1 lemon, zested, juiced
1 lime, zested, juiced
½ stick of butter
6 tbsp. extra virgin olive oil
Gorgonzola Butter (recipe below)
Directions:
Rinse steak and pat dry. In a glass baking dish place steak and pour 3 tbsp. of olive oil over steak, rub into steak on both sides. Mix seasonings together and sprinkle steak rub on both sides of steak, rubbing into steak.
Zest lemon and lime and sprinkle zest on top of steak. Juice lemon and lime and pour over steak. Marinate steak in the refrigerator for at least 2 hours if possible. Bring steak to room temperature for least 30 minutes prior to cooking.
Preheat the oven to broil. On top of stove heat a cast iron pan to high heat. When pan is smoking add butter, remaining olive oil and sear steaks for about 5-6 minutes on each side.
Put steak in the hot oven and finish cooking until desired level of doneness. I cook my steak in the oven 4-5 more minutes on each side. This would give an almost well done steak. I would say it gives you 1 notch above medium-well.
Remove steak from oven, cover with foil and let steak rest for at least 10 minutes. Remove gorgonzola butter from refrigerator and slice into about 1 inch chunks put a chunk or 2 on top of your steak. Enjoy
Gorgonzola Butter:
1 sticks unsalted butter, room temperature
4 oz. gorgonzola cheese
1 stalk green onion, minced
¼ tsp. black pepper
¼ tsp. creole seasoning
Directions:
Add butter to a bowl, smash with the side of a spoon; add gorgonzola cheese, minced green onions, black pepper and creole seasoning. Mix well. You can serve the butter out the bowl or take butter and place onto a piece of wax paper or saran wrap and roll into a log. Refrigerate until ready to use.
Lisa,
I wanted to thank you for a spectacular recipe. I ended up grilling mine for my blog. You did a ROCKIN’ job on developing this bad boy. I will def. be reviewing more of your recipes for my blog (of course, giving you credit!)
http://thepubandgrubforum.blogspot.com/2012/12/grilled-steak-with-creole-garganzola.html
Naomi
Thank you Naomi, I am so glad you enjoyed the recipe. I am ready to make this again. My mouth is watering, thinking about it.