Skillet Steaks with Gorgonzola Herbed Butter Recipe (2024)

FAQs

Is it better to pan fry steak in oil or butter? ›

Is it better to pan fry steak in butter or oil? A well marbled steak actually has enough fat in it that you don't need to put any extra oil or butter in the pan. For leaner cuts, use a fat with a high smoke point such as peanut or grapeseed oil, or clarified butter, depending on your taste preferences.

Add butter and aromatics – melt in butter with quartered garlic cloves and rosemary sprigs. Tilt pan to spoon garlic butter over steaks and cook to your desired doneness (see chart below). Remove steak and rest 10 minutes before slicing against the grain.

How Long Will This Butter Last. This gorgonzola butter should keep in your fridge for up to a week in an airtight container. Alternatively, you can freeze it for up to 3 months or so, but you'll want to wrap it tightly to prevent freezer burn.

Dried Herbs for Beef. Rosemary, Thyme, Oregano, Sage, and Bay leaves are the best dried herbs to use when cooking beef. To use dried herbs with beef, you should consider which ones you want to include in your recipe and when you should add them.

Adding butter to steak is completely based on your personal preference but here are a few reasons that professional chefs approve of doing so: It increases flavor and richness. It makes for a glossy finish. It enhances the steak's texture.

Once the steak is cooked to your desired doneness, reduce the heat to medium low and add your butter. You can also add garlic and other aromatics to amp up the flavor.

Instead, it's a classic pan-searing technique called butter-basting that, for my money, often gives me the kinds of steaks, chops, and fish I crave.

Add a splash of oil to overheated butter: Neutral oil, such as vegetable, canola or grapeseed, has a higher tolerance for heat than butter. Adding a splash of oil to overheated butter will lift its smoke point, armoring it against an impending burn.

Now, before you accuse restaurants of butter sabotage, let's talk about the "tenderizer" effect. The fat in the butter can help soften the meats' protein fibers, resulting in a more tender steak. It's like giving your steak a spa day, minus the fluffy robes and cucumbers on the eyes.

You'll notice mold growing on gorgonzola that has gone bad. Usually, it's fuzzy and a different color from the blue veins. On top of that, the gorgonzola will have a very strong foul smell (even more intense than usual) that will make you wince.

What herbs pair well with blue cheese? ›

Herb and Cheese Pairings

Blue Cheese: parsley, sage or garlic stand up against the pungent nature of this strong cheese. Brie: the creamy flavour of brie works best with thyme, chives, basil, and tarragon.

Types of Gorgonzola

Dolce is soft, buttery and creamy, while piccante is firmer, more crumbly and has a stronger flavor. If your recipe calls for crumbles or chunks of blue cheese, piccante Gorgonzola should work well, whereas if you are looking for a meltable, creamy variety, look for dolce.

SEASONING. Don't season a steak until just before cooking, as salt draws out moisture from meat. Gordon sprinkles sea salt and freshly ground black pepper onto a dinner plate and presses the steaks into the seasoning just before cooking them.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

Because it browns easily and can burn when cooked at high temperatures, butter is usually unsuitable for dishes that require a high cooking temperature. Instead, cooking oils are the best option and there are a variety of choices available from peanut oil, to avocado oil, vegetable oil and olive oil.

These are the heat ranges where extreme transformations like Maillard reactions and caramelization can take place, which makes these oils great candidates for tasks like searing steaks and other thick cuts of meat (try that in butter and the butter will burn long before your ribeye takes on a hearty sear).

Many different cuts, seasonings and cooking methods can result in a delicious piece of meat. But if you're aiming for a seared crust, a tender and juicy inside, and rich flavor in each bite, cooking steak with butter on the stove top might be your best bet.