Buttery Blackened Steak Bites with Gorgonzola is perfect for an easy, casual dinner or makes a fun appetizer! Tender, succulent pieces of steak are tossed in a flavorful blackening mix, seared to perfection then glazed with melted butter and Gorgonzola cheese! Mashed turnips, creamed spinach or roasted onions are perfect on the side!
Clearly I’m into beef and gorgonzola cheese lately with recently publishing Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta. Beef with blue cheese is one of my favorite food combinations ever and blackening is one of my favorite cooking techniques ever!
What is blackening?
Blackening is a Cajun cooking technique made popular by Chef Paul Prudhomme of New Orleans in the 1980’s. When something is “blackened,” a blend of herbs and spices (the blackening mix) is rubbed onto fish, meat or poultry and then quickly seared at a high temperature. A good, seasoned cast-iron skillet is ideal for blackening food.
Good commercial blackening blends are available. However, I prefer to blend my own Blackening Seasoning to control the amount of salt and heat. Your own blend is very easy to make–you just need a well-stocked spice cabinet.
My blackening spice blend has….
Stir it all together and store in a jar in your spice cabinet so you always have a great blackening blend on hand!
How to make Buttery Blackened Steak Bites with Gorgonzola:
- Start with four 6 to 8-ounce beef tenderloin filets that you’ve let sit at room temperature for 30 minutes. If you wish, you can also use ribeye or sirloin.
- Why room temperature? There’s been some debate about this and whether it’s really necessary. The theory behind this is if the steaks are too cold, the steaks will cook unevenly and you’ll have to spend more time bringing the meat to the correct internal temperature. As long as you don’t leave the steak out for several hours, 30 minutes to help get a good sear on all sides of the meat is not a food safety problem.
- Cut the steaks into approximately 1 to 1 1/2-inch pieces.
- Sprinkle the steak pieces generously with the blackening mix, tossing to coat as needed.
- Heat a cast-iron skillet over medium-high heat, add oil and add the seasoned steak pieces.
- Brown well on all sides, working in batches if necessary. It’s important to give the steak pieces some room so they brown nicely. If the pan is too crowded, they will steam rather than brown.
- When all the steak pieces have a nice crusty exterior, add butter and allow it to melt.
- Gently toss the steak pieces in the butter…
- Sprinkle with Gorgonzola cheese…
- The Gorgonzola is going to soften up and melt a little into the butter sauce.
- Sprinkle the steak bites with a little more Gorgonzola and serve!
What to serve with this dish:
- Skillet Salt-Roasted Baby Potatoes with Sour Cream – Horseradish Sauce
- Perfect Roasted Potato Wedges
- Black-Eyed Pea Salad
- Cauliflower – White Bean Puree
- Spicy Sauteed Kale with Andouille Sausage
- Braised Greens with Olives and Lemon
For more New Orleans-inspired recipes, be sure to try my:
- Slow Cooker Cajun 15-Bean Soup with Andouille, Bacon and Ham
- Easy Shrimp Creole
- Low-Carb Jambalaya with Chicken, Shrimp and Sausage
- Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits
- Spicy Shrimp and Grits Casserole with Gouda Cheese
- Cauliflower Grits with Gouda Cheese and Blackened Shrimp
Buttery Blackened Steak Bites with Gorgonzola
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- 4 tablespoons smoked paprika
- 2 tablespoons sweet paprika
- 2 tablespoons granulated garlic
- 2 tablespoons granulated onion
- 2 tablespoons freshly ground black pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon dry mustard
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 2 pounds beef tenderloin
- 1/4 cup blackening mix
- 3-4 tablespoons olive oil - as needed
- 1 stick salted butter - cut into 4 pieces
- 1/2 cup crumbled Gorgonzola cheese - divided
- Chopped fresh parsley - for garnish
- Combine the blackening mix ingredients in a small bowl. Reserve 1/4 cup for steak bites. Transfer the remainder to a jar, seal and store for another use.
- Cut the tenderloin into 1 to 1 1/2-inch pieces.
- Sprinkle the steak pieces generously with the blackening mix.
- Heat a cast-iron skillet over medium-high heat. Add the oil.
- Working in batches if necessary, place the seasoned steak pieces in the skillet and brown well on all sides. Be careful to just brown and not cook all the way through. Tent the steak pieces to keep warm if working in batches.
- When all the steak pieces are browned, return them to the pan and shove to one side.
- Add the butter pieces and allow them to melt.
- Sprinkle beef with half the Gorgonzola cheese.
- Gently spoon the melted butter over the steak pieces.
- Sprinkle remaining cheese over steak pieces.
- Serve from the skillet or transfer to a platter. Sprinkle with parsley for garnish.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.