Steak with Gorgonzola Butter Recipe (2024)

FAQs

What do you do with gorgonzola chive butter? ›

My favorite compound butter is gorgonzola chive garlic butter. This is great served on top of a grilled steak. It is also good spread on some good crusty bread and toasted under the broiler or just on bread or rolls to have with a meal.

It's made by mixing in different spices and herbs, cheeses, and other flavors into soft butter. In the case of this gorgonzola butter, it's a combo of gorgonzola blue cheese, roasted garlic, and herbs.

Blue cheese crumbles – I prefer the milder taste of Gorgonzola, but any variety of blue cheese can be used. Fresh herbs – parsley, rosemary leaves, thyme, sage, and oregano.

With a distinct look, Gorgonzola is versatile in its uses, adding zest to risottos, pastas or pizzas. The white and blue marbling stands gracefully on a cheese board, pairing wonderfully with grapes, honey and pistachios.

Gorgonzola

Gorgonzola can be sold at a variety of ages and textures, but creamy, soft gorgonzola dolce is high in both fat and water. With a texture that's already half-melted before you begin, it lends itself quite well to melting into a Gorgonzola Cream Sauce to drizzle over meat or a richly-flavored risotto.

Gorgonzola Cheese is a Healthy Source of Proteins

For example, one hundred grams of Gorgonzola cheese contains 21.8 grams of protein from high-quality milk. It is a further advantage because milk proteins (casein and whey) contain all essential amino acids that your body cannot produce, and you get them through foods.

Blue cheese is a general category of cheese that can be made with different kinds of milk (like cow, goat and sheep) while gorgonzola is a specific variety within that category made with cow's milk. While no two blue cheeses are the same, gorgonzola is typically softer and milder than other blue cheeses.

Gorgonzola (/ˌɡɔːrɡənˈzoʊlə/, Italian: [ɡorɡonˈdzɔːla]) is a veined protected designation of origin (PDO) Italian blue cheese, made from unskimmed cow's milk.

The practice of finishing steak with butter is deeply rooted in culinary tradition, dating back to French bistros and steakhouses that knew the value of this golden ingredient.

As you can see, between butter and oil, butter has a dramatically lower smoke point. Because of this, if you heat up a pan hot enough to sear your steak, putting a dollop of butter in first means it is likely to burn up. However, that doesn't mean you can't still get the delicious flavors of butter with your steak.

What meat goes well with Gorgonzola? ›

Otherwise, one will overpower the other and cancel it out. If you're looking to pair it with meat, it goes best with beef, preferably steak. Since Gorgonzola is a bit earthier, I like to pair it with more mild flavors.

The easiest way to pair Gorgonzola with steak is to crumble it over top of a cooked filet or into an accompanying side dish — think mashed potatoes, endive salad, or french fries. Or, you could encrust the filet with bits of the blue cheese before placing it into a cast iron skillet and broiling.

It suits warming dishes, as gorgonzola was traditionally made with autumn milk, making it ready to eat in the cooler and pairing perfectly with ingredients found in the winter. Try it in risotto with wild mushrooms or with sweet juicy fruit like pears, apples, or persimmons.

Spicy Gorgonzola cheese is particularly good with fresh fruit (figs, pears, apples, kiwis, strawberries) or dry fruit, but mainly with jams and marmalades, mixed fruit or chestnut or fig mustards, and vegetable sauces (red onion sauce).

Basically, there are two parts of a cheese- the rind and the paste- and you can eat BOTH parts as long as they're not wax/plastic or specifically designated on the label as “inedible” (e.g. the rind of Italian Gorgonzola Dolcelatte, which is by no means toxic or anything like that- it just brings a rather unpleasant ...