Skillet Steaks with Gorgonzola Herbed Butter Recipe

Skillet Steak with Gorgonzola Herbed Butter | Add a Pinch


A big juicy steak just doesn’t get much better than when it is cooked in a hot cast iron skillet. Even though I’ve talked about the perfect steak before, a skillet steak will absolutely knock your socks off. Hearing the sizzle when a steak hits the hot skillet is music to my ears. I know my steaks are getting a good sear, forming a delicious crust if you will, and keeping all that juicy goodness right inside.

The process to cook a skillet steak is really not that difficult at all. You just need a heavy, large cast iron skillet that is well-seasoned and cleaned, your steaks, a couple of seasonings, and a few minutes.


I like to season my steaks for a few hours before I’ll be cooking them. This serves as a sort of dry brine that helps produce a more juicy and flavorful steak. I sprinkle both sides of my steak with sea salt and fresh ground black pepper, wrap it tightly in plastic wrap and then store it in the refrigerator until about 30 minutes before I am ready to begin cooking. Then, I pull my steaks out and allow them to warm up easily on the counter as I begin getting everything ready to cook.

I preheat my cast iron skillet over medium heat on my stove. You could easily use a sideburner or directly on your grill or cook these over an open flame on a grate if you are camping, as well.

Once my skillet is hot, hot, hot, I test it with a drop of water. If a sprinkle of water dances and sizzles across the skillet, I know my skillet is ready for cooking my steaks.

Next, I drizzle olive oil into the bottom of the skillet and make sure it has been well-coated.

Then, I place each steak into the skillet, taking care not to crowd them as they are cooking. After the steaks have cooked for about two minutes on one side, I carefully flip them on the other side. After two minutes, I reduce the heat on the skillet to low or slide the skillet to indirect heat if cooking over a grill or on a campfire.

At this point, I’ll test the steaks for doneness with an internal thermometer or by using the “face test.” I saw the tip on some television show when I was first married and the idea of testing steak based on your face completely made sense to me then and has worked ever since.

Basically, here’s how the “face test” works:

Face Test for Testing Steak Doneness

Rare Steaks (145 degrees, before resting*) – If you prefer rare steaks, the steak should have a similar feel as when you touch your cheek. It should have plenty of give and cushion.

Medium Steaks (160 degrees, before resting*) – If you prefer your steaks at the medium level, the steak should have a similar feel as when you touch your chin.

Well-Done Steaks (170 degrees, before resting*)  – If you prefer your steaks well-done, the steak should have a similar feel as when you touch your forehead.

*according to USDA Guidelines



Skillet Steaks | Add a Pinch


I highly suggest that you make skillet steaks soon.

Like tonight!

When you do,  pull out your internal thermometer and then do a comparison so that you get a feel for the whole “face test” for testing your steaks. You’ll feel funny the first few times you do it, but believe me, it works like a charm!

Allow your steaks to rest in the skillet for about five minutes for all of the juices to flow back to through the meat. This produces the juiciest, most flavorful steak you can imagine.



As my steaks were resting, I knew they really didn’t require anything else, but they sure did deserve something to elevate them just a smidge. That’s when I whipped up this Gorgonzola herbed butter at the last minute to serve on top of them.

Let’s just say that little tablespoon of goodness was this steaks crowning glory!


Here’s my tried and true Skillet Steak recipe. Don’t skip on the herbed butter!


4.7 from 3 reviews
Skillet Steaks with Gorgonzola Herbed Butter Recipe
Prep time
Cook time
Total time
Skillet Steaks with Gorgonzola Herbed Butter - Nothing beats the sear of a steak cooked in a cast iron skillet!
Serves: 4
For the steaks:
  • 4 ribeye steaks, or your preferred cut
  • salt and fresh ground pepper
  • olive oil
For the herbed butter:
  • 4 tablespoons butter, softened
  • 4 tablespoons Gorgonzola cheese
  • 1 tablespoons fresh parsley, chopped
  1. Season both sides of each steak with salt and fresh ground pepper. Wrap each steak tightly in plastic wrap and place in the refrigerator for a few hours up to overnight. Remove from the refrigerator about 30 minutes prior to cooking in order for the steaks to reach room temperature before cooking.
  2. Heat large, heavy cast iron skillet over medium heat. You can also use a sideburner on a grill or an open flame with a grate if camping. To test if properly heated, sprinkle a drop of water into the bottom of the skillet. If it dances, the skillet is properly heated.
  3. Drizzle olive oil into the bottom of the skillet and make sure it is well-coated.
  4. Place each steak into the skillet and cook over the medium heat for two minutes. Flip and cook the other side of the steak for about two minutes. Test for doneness. Cook longer if needed to reach the level of doneness desired.
  5. Remove from heat and allow to rest for about five minutes in the skillet.
For the herbed butter:
  1. Cream together butter, Gorgonzola cheese, and fresh parsley.
  2. Place one tablespoon of herbed butter onto the top of each steak and allow to melt over the sides as serving.
Time does not include seasoning time prior to cooking.


I hope you enjoy it as much as we do! Have a great weekend!
Robyn xoxo


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  1. 1


    My daughter and husban LOVE steak and I don’t make it enough for them. I have got to start using my cast iron skillet more! That butter looks heavenly. Yes, heavenly.

    • 2

      Robyn says

      Oh that butter is very heavenly, Aggie. I could eat it right by itself, but on this steak – angels were singing! :)

    • 4

      Robyn says

      Isn’t that butter just amazing? I can’t wait for you to make it, Kate! I do believe your Southern Husband will love it, too!

    • 6

      Robyn says

      Thanks, Elise. You really, really do need to make them. It will totally rock your steak-loving world! Can’t wait to hear!

    • 8

      Robyn says

      Oh yes! Don’t forget that buttah on that steak! Anyone that can make creations like you can deserves a skillet steak with that butter dripping on it!

  2. 13


    We just went thru 16 fresh steaks we bought from a local farmer….they were the BEST we’ve ever had, I’m planning to buy more, I can’t wait to try this Robyn!!

    • 14

      Robyn says

      Nothing beats a good steak in my book. I bet yours were amazing. We have a local organic farmer’s market that sells beef from local farmer’s. Their steaks are out of this world!

    • 16

      Robyn says

      Oh yes, he’ll be singing your praises if you have this for supper! That gorgonzola just MAKES that herbed butter.

    • 18

      Robyn says

      Aren’t those the best steaks? Mercy! Yes, you have to do that butter, Milisa. You’ll be hooked!

  3. 24


    Boy am I glad you posted this. The boyfriend has been requesting steak at the house lately but I’ve been pushing it off because I don’t know how to make steak. I don’t know anything about grilling. But I do know how to use my cast iron skillet so for sure I’ll be making this! And I’m so excited about that face test. As I was reading your post, I was checking my cheek, chin and forehead and it totally makes sense. It’s genius actually.

  4. 26


    Robyn….these are absolute perfection. You know what? Steaks scare me. My dad always cooked them on the grill, and we don’t grill much, so I rarely make them. For Father’s Day, I cooked ribeyes in my cast iron skillet and they were perfect! I cannot wait to try your tips! The face test?!? That’s so neat!

    Oh, and the butter….let’s not forget the butter. *sigh*

    Gorgeous pictures, too. What lens do you use?

  5. 30


    Wow – that has to be the perfect steak! I’m so jealous – I have absolutely no luck with meats, but this is incredible… I’m featuring this in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and it’s always fun to be following along with your creations…

  6. 31

    Giselle says

    Robyn, this looks just delectable. The steak is perfectly cooked. It looks perfect, the charred effect makes me wanting for more.

  7. 32

    Bettie says

    I made these for my family tonight and WOW were they delicious. I used a screaming hot cast iron skillet that made a delicious and beautiful steak. I’m definitely adding this to my rotation. My husband is eating his second one right now…….I know, I know…he didn’t eat a potato so I guess I won’t complain too much. Thank you for this wonderful recipe.

    • 33

      Robyn says

      Yay, Bettie! I’m so glad you loved this steak as much as we do. Isn’t that Gorgonzola butter amazing?

      • 34

        Bettie says

        Yes, the Gorgonzola butter is amazing. I actually did some quality control tasting before the steaks were done. Can’t wait to search your more recipes to prepare very soon!

  8. 35


    Umf!!! I hate that I cannot find a cast iron skillet in Croatia…This is definitely the first thing I am going to buy if I ever visit the US!!!
    The steaks are mouthwatering and I’m gonna take you up on that advice and make some tonight for dinner even though I don’t have the right cooking apparatus :) :)

  9. 36

    Conna says

    Found these on Pinterest and made them for Sunday afternoon lunch. Hubby said best meal since we’ve been married (5 months). Thanks!

    • 37

      Robyn says

      YAY! So excited that you both loved these steaks! They are our favorites. Congratulations on your first five months of marriage. It just keeps getting better and better with time. Enjoy it!

  10. 41

    Kim Honeycutt says

    Here is something I can try when I get my new cast iron skillet! 😉 You know I’m Pinning it!

  11. 42

    Linda says

    Never had heard of putting salt and pepper on steak and leaving it for hours. I did just like you said,but only left it about 2-3 hrs. Did everything else as instructed and WOW my husband and I were very impressed. My husband had been wanting a steak,but different from the ” throw it on the grill kind.” So as I was cooking this I thought if I ruin his steak, but with each bite he would say, this is good, I like this one, it’s a keeper. So thanks Robyn. It’s a keeper.

  12. 44

    Kathi Tron says

    i’d love to make this recipe however I have a corningware cook top stove and I am unsure if I can use cast iron skillets on it, what do you think?


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