Ruth’s Chris–Style Creamy Gorgonzola Steak Sauce

Why You’ll Love This Recipe

I appreciate how quickly this sauce comes together in just 15 minutes. With only a few ingredients, I can create a deeply flavorful finishing touch for steaks.

I love how the Gorgonzola melts into the cream, creating a smooth, luxurious texture. The garlic and black pepper add subtle depth without overpowering the cheese.

I also enjoy how versatile it is. I can drizzle it over steak, spoon it onto roasted vegetables, or even serve it with grilled chicken.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons unsalted butter
2 cloves garlic, finely minced
1 cup heavy cream
1/4 cup whole milk
4 oz Gorgonzola cheese, crumbled
1/4 teaspoon black pepper
pinch of salt (adjust carefully)
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon finely chopped fresh parsley (optional)

Directions

1. I place a saucepan over medium heat and melt the butter.

2. I add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown.

3. I pour in the heavy cream and milk, bringing the mixture to a gentle simmer while stirring frequently.

4. I reduce the heat to low and gradually stir in the crumbled Gorgonzola until it melts completely and the sauce becomes smooth.

5. I let the sauce simmer for 3–5 minutes until it thickens to a creamy consistency.

6. I season with black pepper, a small pinch of salt, and crushed red pepper flakes if I want a touch of heat.

7. I remove the sauce from the heat and let it sit for 1–2 minutes to thicken slightly.

8. I spoon it generously over hot grilled steak and garnish with chopped parsley if desired.

Servings and Timing

Servings: About 1 1/2 cups (enough for 4 steaks)

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

I sometimes stir in a splash of pan drippings from the cooked steak for deeper flavor.

When I want a slightly milder taste, I use part Gorgonzola and part cream cheese.

If I prefer a thinner sauce, I add a small splash of extra milk.

I also enjoy adding a squeeze of lemon juice for subtle brightness.

storage/reheating

I store leftover sauce in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm it gently over low heat on the stovetop, stirring frequently. I add a small splash of milk or cream if it thickens too much. I avoid high heat to prevent separation.

FAQs

Can I use blue cheese instead of Gorgonzola?

Yes, I can substitute blue cheese, but the flavor may be stronger and sharper.

How do I prevent the sauce from separating?

I keep the heat low when adding the cheese and avoid boiling the sauce.

Can I make this ahead of time?

Yes, I prepare it in advance and gently reheat before serving.

What steaks pair best with this sauce?

I love serving it over ribeye, filet mignon, or New York strip for a classic steakhouse feel.

Is this sauce very strong?

It has a bold flavor, but the cream balances the sharpness of the Gorgonzola beautifully.

Conclusion

I love how this creamy Gorgonzola steak sauce transforms a simple steak into a rich, indulgent meal. It’s quick, elegant, and full of bold flavor. Whenever I want that steakhouse finish at home, this is the sauce I make.

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