Ruth’s Chris–Style Creamy Gorgonzola Steak Sauce

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.