How can a strip steak be better, simple when it’s a strip steak with a Gorgonzola and balsamic onion crust on top. Admit it we all love a nice steak on the grill, but sometimes you want a little more.  Well, this isn’t just a little more its a ton more and worth every added calorie.  By crusting your steaks with this heavenly mixture of Gorgonzola and onion jam your night will be prefect, trust me! When feeding you guest this slice of bovine deliciousness there is only one side you could dream of serving, that’s the best grilled corn you have ever tasted.  Don’t forget a big red wine or awesome craft beer to finish off what will surly be a memorable meal.

Strip Steaks with Gorgonzola and Balsamic Onion Crust

Ingredients

  • 3-4 thick cut strip steaks brought to room temperature
  • Olive oil
  • Garlic salt or your favorite seasoned salt
  • Fresh ground black pepper

For the Cheese Crust:

  • 4-6 ounces herb cheese spread like Boursin
  • 4 ounces gorgonzola crumbled
  • 1 cup balsamic onion jam if you don’t want to make onion jam use one finely diced one shallot instead
  • 1-2 tbsp fresh herbs whatever you have on hand like basil or parsley
  • Fresh ground black pepper

Instructions

  1. Mix all the ingredients for the cheese crust together. Add enough herb cheese to hold the gorgonzola and fresh herbs together in a thick paste.
  2. Bring the steaks to room temp. Coat them with olive oil and spices. Heat your grill or broiler to high!
  3. And sear the outsides of the steaks turning as needed cooking to your preferred doneness. For us we did about 3 minutes a side for rare.
  4. Then coat the top of each steak with 1 inch of the cheese crust mixture. Heat the crust until it browns and bubbles. I like to do this step under the boiler or with my kitchen torch (yes I have one and it rocks). Let the steaks rest for about 2-4 minutes before you cut into them.

Join Our Mailling List

Join our mailing list to receive the latest recipes and food related stories.

You have Successfully Subscribed!

%d bloggers like this: