Grilled Ungraded Beef (also known as Veal) Striploin Steak with Gorgonzola Sauce

Inspired from Maillard


20 mins


20 mins




For Gorgonzola sauce
  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 237 ml 15% country-style cream
  • 150 g Gorgonzola blue cheese, crumbled
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper from the mill


1. Remove the meat from the fridge 30 minutes before cooking to temper it. Season with salt and pepper generously on both sides. Set aside.

2. Prepare the sauce. In a small saucepan over medium heat, melt butter and add shallot and garlic. Cook, stirring for 4 to 5 minutes.

3. Add cream, cheese, thyme leaves, season with salt and pepper and stir. Cook for 5 to 6 minutes, stirring, to melt the cheese and until the sauce thickens slightly. Close the fire and keep warm.

4. In a large cast-iron skillet over medium-high heat, add the olive oil and melt the butter. Mix well.

5. Add the steaks, rub in the bottom and cook for 3 minutes. Flip the ungraded beef (also known as veal), add the thyme sprigs and continue cooking for 3 to 4 minutes, or until the internal temperature reaches 145°F, which gives a medium doneness. Baste the steaks constantly with the thyme butter!

6. Remove from the pan, place on a plate and cover with foil. Let stand for 5 minutes before slicing and drowning with blue cheese sauce!