I love a great steak (cooked on a Bull Gas Grill or for a little smokiness on a Bison Charcoal Grill) and most steak aficionados will agree that a good steak doesn’t need sauce. However, I think some steaks benefit from an awesome sauce. Personally I love to pair a sauce with a less tender or lesser quality cut. One of the sauces I love to make is a symphony of flavors that perfectly complements the beefy goodness of a New York Strip. The sauce is layered with earthy mushrooms, slightly spicy mustard powder, and creamy gorgonzola to become the perfect companion to a steak. It also works well over chicken or pork.

Jump to Recipe

I like tossing the mushrooms in a little oil and salt before grilling them with their top facing down. This will help them retain moisture.

I prefer to use mustard powder but you can easily use deli or dijon mustard

Chef Anthony Pro Tip – Pull the steaks out of the fridge 45 minutes prior to grilling allowing them to come to room temp. Brush lightly with avocado oil and season with Salt & Pepper.

When adding a sauce I like to use the drizzle approach. Sometimes with a rich sauce less is more.

Steak & Mushroom Mustard Gorgonzola Sauce

I love a great steak and most steak aficionados will agree that a good steak doesn't need sauce. However, I think some steaks benefit from an awesome sauce. Personally I love to pair a sauce with a less tender or lesser quality cut. One of the sauces I love to make is a symphony of flavors that perfectly complements the beefy goodness of a New York Strip. The sauce is layered with earthy mushrooms, slightly spicy mustard powder, and creamy gorgonzola to become the perfect companion to a steak. It also works well over chicken or pork.

Print Pin

Prep Time: 10

Cook Time: 15

Author: Chef Anthony Serrano

Equipment

Bull Grill

Ingredients

2 cups heavy cream
1 head roasted garlic
1 cup Gorgonzola cheese
1 cup sliced & grilled mushrooms
1 tablespoon mustard powder
1/4 cup cooked bacon pieces
1/2 tsp salt
1 cooked steak, chicken breast, or pork chop

Instructions

Remove cloves of roasted garlic from Bull The Cast Iron Garlic Roaster & mash with a fork.
In a medium saucepan over Side Kick Cart Side Burner at MED-LOW heat, add in cream and garlic and heat to a simmer.
Reduce cream by half, whisking periodically.
Whisk in the remaining ingredients and mix until cheese has melted completely.
Serve hot over steak, chicken breast, or pork chops.