Ruth’s Chris–Style Creamy Gorgonzola Steak Sauce

This creamy Gorgonzola steak sauce is the kind of finishing touch that instantly elevates a good steak into a steakhouse-level experience. Inspired by the rich, indulgent sauces served at Ruth’s Chris, it delivers bold flavor, silky texture, and pure luxury in every spoonful.

Gorgonzola is the star here, offering a sharp, tangy depth that melts beautifully into warm cream. When balanced with butter, garlic, and Parmesan, the sauce becomes smooth and refined rather than overpowering, enhancing the meat instead of masking it.

What makes this sauce so special is its simplicity. With just a handful of ingredients and a short cooking time, it comes together quickly while still tasting complex and elegant. A gentle simmer allows the flavors to marry into a glossy, restaurant-style finish.

This sauce is perfect draped over filet mignon, ribeye, or New York strip, but it’s just as delicious on burgers, pork chops, roasted vegetables, or even spooned over baked potatoes. Once you try it, it’s bound to become a signature addition to your steak nights.

Servings and Timing

• Yield: About 1½ cups (4–6 servings)
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Ingredients

• 2 tablespoons unsalted butter
• 1 clove garlic, finely minced
• 1 cup heavy cream
• ½ cup crumbled Gorgonzola cheese
• ¼ cup grated Parmesan cheese
• Salt and black pepper, to taste
• Pinch of nutmeg (optional but traditional)
• Fresh parsley, finely chopped (optional garnish)

Instructions

1. Melt the butter in a small saucepan over medium heat.
2. Add the minced garlic and sauté gently for about 30 seconds, until fragrant. Do not allow the garlic to brown.
3. Pour in the heavy cream and bring to a gentle simmer, stirring often.
4. Reduce the heat to low and stir in the Gorgonzola cheese until fully melted and smooth.
5. Add the Parmesan cheese and continue stirring until the sauce thickens slightly.
6. Season with salt, black pepper, and a pinch of nutmeg if using.
7. Simmer for 2–3 minutes until the sauce is creamy and glossy. Remove from heat and serve warm.

Variations

• Substitute blue cheese for a stronger, more assertive flavor.
• Add a splash of white wine to the cream for extra depth.
• Stir in a teaspoon of Dijon mustard for subtle sharpness.
• Finish with cracked black pepper for a bolder bite.

Tips

• Keep the heat low once the cheese is added to prevent separation.
• Use high-quality Gorgonzola for the smoothest texture and best flavor.
• Serve immediately for the silkiest consistency.
• If the sauce thickens too much, loosen it with a splash of warm cream.