A denver steak with gorgonzola cream sauce is a meal fit for a king. As Matt says, it is rich on rich and could be a candidate for your last meal on earth.
What is a Denver steak? AKA Zabuton. A Denver steak is relatively new, popular cut of meat that comes from the beef chuck primal cut. An area usually known for roasts. It comes from the serratus ventralis muscle which is just under the shoulder blade bone, so it doesn't get used much hence making it a more tender portion of the of the beef chuck. It takes a skilled butcher to extract it all in one piece.
This tender, beefy steak is absolutely decadent when paired with this delicious gorgonzola cream sauce as shown in this video.
In this recipe we are preparing this steak in a traditional steak house method by searing in cast iron skillet first on a hot grill and then finishing it in a smoker. This would be equivalent to searing in cast iron on your stove top and finishing in the oven, only tastier!
HUGE thank you to Meat Church Wholesale Partner (and friend) Kevin Greene of The Butcher Shopper in Pensacola, FL for providing the wagyu steak for this recipe and video. He ships so call them! (850) 458-8782
Meat Church How To YouTube Video: https://youtu.be/Hi226FuXrdk
- 1 Denver steak
- Meat Church Holy Cow (sub salt, pepper & garlic)
- 4 C heavy cream
- 4 oz gorgonzola cheese, crumbled
- 3 T freshly grated parmesan cheese
- 3 T fresh parsley, minced
- 1 1/2 t Meat Church Holy Cow
- Cast iron skillet
- 2 pats of unsalted butter
- 1 T olive oil
- Instant Read Thermometer
Prepare the gorgonzola cream sauce
Bring the heavy cream to a boil in a large pot. Reduce to a simmer. Simmer for 40 minutes stirring occasionally or until it thickens to your liking.
Add the gorgonzola, parmesan, parsley and Holy Cow. Stir to incorporate and melt. Set aside.
Prepare your grills
Prepare a grill for direct, high heat grilling. You can use a stove top if you prefer. In this video we used a Mill Scale Yakitori with lump charcoal.
Prepare a smoker at 325. In this video we used a Traeger Timberline with hickory pellets.
Prepare the steak
Trim any excess fat from the steak. Season to your liking with Meat Church Holy Cow.
Allow to adhere for at least 15 minutes.
Cook the steak
Place a cast iron skillet on your grill. Melt 2 pats of butter. Add the olive oil to increase the smoke point of the butter. Place the steak in the pan.
Sear the steak for 1.5 - 2 minutes per side depending on the thickness and also your personal preference for the crust that develops. In this video we seared for 2 minutes per side.
Remove the skillet from the hot fire and place in the smoker.
Cook the steak to your desired doneness. I prefer medium rare, so I pulled the steak at 126 internal temperature using my instant read thermometer.
The steak will carry over cook a few more degrees.
Remove the steak from the pan and allow to rest for 10 minutes.
Optionally cover with a good compound butter while it rests.
Slice the steak.
Top with flake salt and then the gorgonzola cream sauce. Enjoy!