Grilled New York Strip With Garlic Gorgonzola Butter

I don’t think I ever met a steak I didn’t like.  I grew up with meat and potatoes on the table most nights, and simply cannot resist a delicious piece of beef, especially when it’s hot off the grill in the summertime.

Summer sunshine, warm weather, flip flops (Ranger Craig still calls these sandals “thongs” which totally cracks up my girls!),  Northwest cherries and blackberries, fresh summer produce and floral fragrances floating through the air.  This is everything summertime and a great time to start grilling those big juicy steaks. 

Grilling couldn’t be an easier method of preparing beef.  Especially if you have a fabulous cut of beef such as a ribeye, T-bone or New York Strip.  My little gal loves a good New York strip, I typically opt for the ribeye and my older gal and Ranger Craig prefer a beautiful T-bone.  Although these steaks are divine fresh off the grill with minimal seasoning, as you know my crew has to have a sauce. 

I love simplicity and this little Gorgonzola butter couldn’t be simpler.  This sweet yet robust Italian bleu cheese blends well with the spicy flavors of garlic and softens in flavor with the fresh butter.  A lovely and delicious simple topping for your grilled masterpiece!

Serve these delicious steaks with grilled zucchini and yellow squash drizzled with a light sherry vinaigrette, or a fresh crisp salad of mixed summer greens with your favorite summer dressing. 

Keep dinner simple…Enjoy the flavors of life.  Happy Cooking!

Serves 4


4 steaks of your choice

Salt and fresh cracked black pepper

Pinch of dried oregano

Olive oil 

4-6 ounces Gorgonzola cheese

2 tablespoons butter, softened

1 clove garlic, minced


Pre-heat the grill to 400F. 

Brush the steaks with olive oil and season with salt, pepper and dried oregano on both sides. 

Place the steaks on the grill and cook to desired doneness.  I like my steak off the grill at 150F for a medium cooked steak. 

While the steaks are grilling, mix together the cheese, butter and garlic.  As soon as the steaks are done, transfer to a platter or individual plates and dollop a teaspoon or two of Gorgonzola butter on the hot steaks.  Let the steaks sit for a few minutes to re-distribute internal juices.  This will create a moist and juicy steak.


For grilled veggies: drizzle veggies with olive oil and season with salt and pepper and fresh or dried herbs of your choice.  Grill until crisp tender and then drizzle with a simple mixture of 1 part sherry or seasoned rice wine vinegar and 3 parts olive oil.  Delicious!



  1. Looks delish Karista! We just got back from Idaho where we ate our weight (and then some)in ribeye steaks and elk burgers. Once I’m back to my fightn weight, this will for sure be on the menu. Tell your husband that I too have unfortunately referred to flip flops by their “other” name. Much to the boys horror.

    • Hi Maria! Hope you had a blast in beautiful Idaho! And although the steak with garlic gorgonzola butter was divine, I did only finish half of it as unfortunately I ate my way through vacation as well, and feeling oh so guilty about cleaning my plate. 🙂 I’ll let Ranger Craig know he’s not the only one who remembers flip flops from their previous life! Happy Cooking!

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