Steaks with Gouda Sauce

 

I have the best recipe to share today!

I actually made this meal for Valentine’s Day, but never got around to posting it.  In a house full of men, steaks are the go-to Valentine treat!  

Since it was winter at the time, the outdoor grill was a no-go (yes, I know some people grill year round, but at 20 below, the grill can’t keep up), so these ones were seared in a cast-iron pan and finished off in the oven.

But the thing that really makes this special is the sauce.  I mean, steaks are great on their own, but smothering them in gouda?  Shut the front door!

These ingredients also make this recipe perfect for this week’s Sunday Funday theme:  cooking with umami.

Umami is a flavor profile (such as salty, sweet, sour, etc) that refers to an earthy flavor.  This earthy flavor can refer to soy, mushrooms, or meat.    With both steak and meat (and the smokey flavor of gouda), this steak hits all those umami notes!

Sunday Funday

Recipes with Umami

• • Umami Bomb Tomato Sauce from Making Miracles
  • Steaks with Gouda Sauce from Amy's Cooking Adventures
  • Tomato and Blue Cheese Salad from A Day in the Life on the Farm
  • Chorizo Chickpea Tomato Pasta from Food Lust People Love
  • Fried Chicken Wings - Korean Style from Sneha's Recipe
  • Umami from the Sea: Sea Palm-Kale Salad and Uni Handrolls from Culinary Adventures with Camilla
  • Patatas Bravas from Mayuri's Jikoni
  • Easy Vegan Pad Thai from Cook with Renu
  
  
  

  
  
  
  
  

  Steaks with Gouda Sauce

  
  

  Sauce

  2 tablespoons butter

  1 small onion, thinly sliced

  4 ounces mushrooms, sliced

  1 clove garlic, minced

  ¾ cup half and half

  2 ounces gouda cheese, grated

  2 tablespoons grated parmesan cheese

  Pepper, to taste

  
  

  Steaks

  2 pounds New York Strip Steaks (cut in 4 pieces)

  Salt & pepper

  1 tablespoon oil/butter/bacon drippings

  
  
  

  To make the sauce, melt the butter in a small saucepan over medium-low heat.  Add the onions and cook, stirring occasionally, until they begin to caramelize, reaching an amber color.

  
  

  Add the mushrooms and cook for 5 minutes or until they release their liquid.  Stir in the garlic and cook for another minute.

  
  

  Stir in the half and half.  Cook until steaming.  Whisk in the gouda and parmesan, stirring until smooth.  Season with pepper.

  
  

  While the sauce cooks, begin the steaks.  Heat a tablespoon of butter, oil or bacon drippings in a cast iron skillet over medium-high heat.  Preheat oven to 450 degrees F.

  
  

  Sason the steaks liberally with salt and pepper.  Place the steaks in the pan and cook for 2-3 minutes or until seared.  Flip the steaks, then move the pan to the oven to continue cooking to desired temperature.  Bake in the oven for 10 minutes, then check the temperature.  Once the steaks have reached the desired temperature, tent with foil to rest the steaks for 5 minutes before serving.

  
  

  To serve, spoon the sauce over the rested steaks.